Loitta Dry Fish (লইট্টা শুঁটকি)
Commonly known as Dried Bombay Duck, Loitta Shutki is perhaps the most famous and widely consumed dry fish in Bangladesh and West Bengal. Sourced primarily from the coastal regions of Cox’s Bazar, Chittagong, and Kuakata, it is beloved for its intense umami flavor and its ability to transform simple ingredients into a fiery, savory feast.
Product Overview
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Source: Wild-caught Bombay Duck from the Bay of Bengal, hygienically sun-dried on traditional bamboo racks (Macha).
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Flavor Profile: Bold, salty, and intensely savory. When cooked, it releases a deep, smoky aroma that is the hallmark of authentic Shutki.
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Texture: Tough and leathery when dry, but becomes tender and succulent after soaking and cooking.
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Best For: Loitta Shutki Bhuna (Spicy stir-fry), Bhorta (Mashed with chilies), or cooked with seasonal vegetables like eggplant or Malabar spinach (Pui Shaak).
Key Features
| Feature |
Details |
| Purity |
100% natural, often chemical-free, and traditionally sun-dried without added preservatives. |
| Preparation |
Requires soaking in hot water to soften and clean before cooking. |
| Shelf Life |
Excellent; can be stored for 6–12 months in a dry, airtight container. |
| Versatility |
Can be shredded into fine pieces for bharta or kept in chunks for curries. |
Nutritional Value (per 100g)
Drying the fish concentrates its nutrients, making it a high-protein "superfood."
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Protein: 60g – 62g (Exceptionally high protein content).
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Calories: ~280 – 370 kcal.
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Calcium: ~625mg (Great for bone health).
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Iron: ~19mg (Helps prevent anemia and boosts hemoglobin).
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Omega-3s: Rich in heart-healthy fatty acids.
Preparation Tips
Pro Tip: To reduce the strong "Shutki" aroma and ensure cleanliness, dry-roast the pieces for 2 minutes on a pan first, then soak them in warm salt water for 15–20 minutes before final cooking.
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The Garlic Secret: Loitta Shutki pairs best with a high amount of chopped garlic and onions. The garlic cuts through the strong scent and enhances the savory notes.
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Spice Level: It is traditionally prepared very spicy (Jhal) to complement the concentrated saltiness of the dried meat.
Storage & Handling
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Airtight Storage: Keep in a sealed jar or vacuum pack to prevent the aroma from spreading to other foods.
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Long Term: For maximum freshness beyond 3 months, storing in the refrigerator is recommended.
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