Dried Sprats

  

Dried sprats from Sri Lanka are a popular seafood delicacy, cherished for their bold flavor, rich nutritional profile, and long shelf life. These tiny, oily fish—locally known as “nethili” or “haalmasso”—are typically caught along the coastal waters of the Indian Ocean, sun-dried using traditional methods, and packed for both local consumption and export. The drying process not only preserves the fish but also intensifies its natural umami taste, making it a sought-after ingredient in many South Asian and Southeast Asian dishes.

In Sri Lankan cuisine, dried sprats play a vital role in home-cooked meals. They’re often stir-fried with onions, garlic, chili, and curry leaves to create a spicy, crispy accompaniment to rice and curry. Sometimes they’re used in sambols or incorporated into lentil dishes to add a layer of savory depth. Their versatility and strong flavor make them an essential pantry item in many households.

Beyond taste, dried sprats are highly valued for their nutritional benefits. They are a good source of protein, omega-3 fatty acids, calcium, and essential minerals, making them a wholesome, energy-dense food. Because they are consumed whole—including the bones—they provide a concentrated source of nutrients often missing from other protein sources.

Sri Lanka’s dried sprats industry supports many coastal communities and small-scale fishers, contributing to local livelihoods and preserving age-old fishing and drying traditions. With increasing global interest in healthy, sustainable seafood, Sri Lankan dried sprats are gradually gaining recognition in international markets as well.