Dry Silver Ribbon / Suri Fish (ছুরি মাছের শুটকি)
Commonly known as Ribbon Fish, the Suri Shutki is a coastal favorite in Bangladesh. With its long, blade-like shape and shimmering silver skin, it is one of the most popular dried fishes due to its firm texture and ability to absorb bold, spicy flavors.
Product Overview
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Source: Wild-caught from the deep waters of the Bay of Bengal and traditionally sun-dried on the shores of Cox's Bazar and Chittagong.
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Flavor Profile: Intense, savory, and deep. It has a concentrated "sea-salt" umami that is less oily than Loitta but more robust than small dried fish.
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Texture: Firm and chewy. Once cooked, it becomes tender but retains a satisfying "bite."
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Best For: Suri Shutki Bhuna (spicy curry), Shutki-Begun (with eggplant), or roasted and mashed into a Bhorta.
Key Features
| Feature |
Details |
| Appearance |
Long, flat, and silver-grey. Typically sold in 4–6 inch cut pieces for convenience. |
| Purity |
Traditionally sun-dried; usually contains no artificial preservatives or colors. |
| Meat-to-Bone |
High meat yield. The central bone is long and easy to remove after cooking. |
| Shelf Life |
Very stable; stays fresh and aromatic for up to 12 months if stored correctly. |
Nutritional Value (per 100g)
As a dried product, Suri is a concentrated source of high-quality nutrients.
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Protein: ~55g – 60g (Massive protein boost).
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Calcium: High (Excellent for bone and dental health).
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Iron: Supports healthy blood circulation.
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Omega Fatty Acids: Good for heart health and brain function.
Preparation Tips
Pro Tip: Because Suri fish can be quite firm, soaking is key. Follow these steps for the best results:
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Roasting: Lightly dry-roast the pieces on a tawa (pan) for 1–2 minutes until they become fragrant.
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Soaking: Soak in hot water for 15–20 minutes to soften the fibers and remove any excess surface salt.
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Cleaning: Use a small knife to gently scrape the silver surface if desired, then wash thoroughly.
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Cooking: Sauté with plenty of garlic, onions, and dry red chili for an authentic coastal experience.
Storage & Handling
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Airtight: Store in a glass jar or heavy-duty plastic bag to keep the aroma contained.
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Cool & Dry: Keep in a cool, dry pantry. For longer-term storage (over 3 months), the refrigerator is ideal to prevent the natural oils from going rancid.
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