The dried fish (shutki) season has begun in Lembur Char, a coastal hub in Kuakata, filling the seaside air with the familiar scent of sun dried marine catch as thousands of villagers get busy with the six-month production cycle.

From November to April, men and women prepare, clean, dry, and package fish on hundreds of bamboo platforms stretching across the coastal belt. Some sort and spread fish on racks, while others pack the finished products for traders or set up temporary shelters to stay through the season.

Local traders say around 5,000 tonnes of dried fish are produced here each year, much of it prized for its natural processing method and distinctive flavor. A portion is also exported abroad.

During a recent visit, various species like shrimp and bamboo leaf fish to loitta, lakha, and sonapata were seen drying in the open sun. Powdered shutki was also being prepared on the ground.

Siddique Mridha, 50, who has worked in the trade for two decades said they clean and dry the fish naturally without chemicals. "That helps us get a good price."

Jalal Howlader, 52, said, "Demand looks good this year. Tourists buy directly from us, and wholesalers take bulk shipments to Chattogram and other major markets."

Fisherman Alauddin Ghorami said shrimp and bamboo leaf fish take 2/3 days to get dried. Shrimp sells for around Tk 1,000 per kg, loitta for Tk 700-1,000, and lakha for Tk 1,200-1,400 per kg.

Trader Ishaq Howlader, another fisherman, said nearly 10,000 people in surrounding areas rely on shutki production each year. Naturally sun-dried fish always sees strong demand and high price.

Kalapara Upazila Senior Fisheries Officer Apu Saha said, "The production target this year is 5,000 tonnes. Producers receive training on improved drying methods. The hygienic and natural drying process keeps the market response positive."