Dry Lizard (Shol) Fish

Dry Lizard Fish (Shol Shutki) – [শোল শুটকি]

The Dry Lizard Fish (scientifically known as Saurida tumbil, but often referred to in local markets as Suri or Suri-Shol due to its elongated, lizard-like appearance) is a staple of the dried fish industry. It should not be confused with the freshwater Shol (Snakehead); this is a saltwater variety prized for its firm, meaty texture and its ability to absorb bold spices.

Product Specifications

• Type: Lizard Fish / Greater Lizardfish.

• Format: Whole, sun-dried, and often split down the middle for even drying.

• Texture: Very firm and fibrous when dry; becomes tender and "meaty" after soaking and cooking.

• Flavor Profile: Deeply savory, smoky, and salty with a clean finish.

Key Features

Nutritional Value (per 100g)

• Protein: 55g – 62g (Highly concentrated).

• Fat: ~3.5g (Low fat, high nutrition).

• Minerals: High in Calcium, Iodine, and Phosphorus.

• Vitamins: A great source of Vitamin D and Niacin.

Top Culinary Uses

Pro Tip: To get the best texture, soak the dry fish in hot water for 20 minutes, then scrub the skin gently to remove any excess salt or grit.

• Shol Shutki Bhuna: Sautéed with an abundance of garlic cloves, sliced onions, and a thick paste of red chilies.

• Shutki with Pumpkin/Gourd: The savory saltiness of the Lizard fish beautifully balances the sweetness of pumpkin or bottle gourd.

• Smoky Bhorta: Roast the fish over an open flame until charred, then de-bone and mash with mustard oil, onions, and burnt chilies.

Handling & Storage

• Processing: Use a sharp knife or kitchen shears to cut the dried fish into 1.5-inch cubes before soaking.

• Storage: Store in a tightly sealed container to contain the aroma. It stays fresh for up to 6 months in a cool, dry place, or up to a year in the freezer.

• Odor Neutralizing: When cooking, adding a pinch of salt and turmeric during the initial frying phase helps mellow the strong "shutki" aroma.

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