Origin:

Dry shawa fish is often sourced from coastal regions where fresh shawa fish are abundant. Coastal areas of India, Bangladesh, and Myanmar are primary sources for this product. Processing: Fresh shawa fish are cleaned, gutted, and then dried under the sun or through other methods such as smoking or dehydration.

Other Names:
Yoruba: shawa fish

Health Benefits:
It is rich in protein, fat, vitamins, and mineral salts. Shawa fish is a very good and tasty fish with good quantity of Omega-3. It has some health benefits as it prevents heart diseases and diabetes.

Nutritional Information (per 100g):
Calories: 173
Fat: 10 grams
Cholesterol: 65 milligrams
Sodium: 98 milligrams
Carbohydrates: 0 grams
Fiber: 0 grams
Sugar: 0 grams
Protein: 20 grams

Fun Fact:Did you Know?
They can swim both forward and backward and can also produce low-voltage electrical discharges, which they use in locating nearby objects.

Uses:
Dried shawa fish can be used in a variety of ways, including:
In soups, stews, and porridge: Dried shawa fish adds flavor to soups, stews, and porridge.
As a snack: Dried shawa fish can be eaten as a snack, similar to beef jerky.
As a seasoning: When ground, dried shawa fish can be used as a seasoning.

Best Storage Method: Store in an airtight container in the fridge after cleaning or freeze for longer storage.
Shelf Life:
In the fridge: 1-2 days.
In the freezer: 3-6 months.