About 15 years ago, about 60 families living in Srinagar’s Anchar area, adjacent to the freshwater Anchar Lake, made a living by preparing and selling smoked fish. A decade ago, a large number of women in Anchar were involved in the delicate process of cleaning and smoking fish. Today, however, this tradition is upheld by only a few families, including Hafiza’s family, whose family remains among the few dedicated to Anchar who continue to make smoked fish. Hafiza describes the complex process, emphasizing that the fish is smoked only on sunny days, an important requirement for achieving the desired flavor. The whole process takes time because it starts with cleaning the fish, followed by drying them under the winter sun for several hours before they undergo the smoking stage. Before smoking, the entrails are removed, leaving the scales intact, as they play an important role in achieving the right level of smoking.
