Well You'll have to be careful with the amount of salt, which is used to preserve it. As far as I know, our people use no salt or maybe very little during the smoking process and hence it can be used to make achar and stuff. Last time I tried one of these chinease one, it was simply too salty. You can get rid of some of it if you soak it in the water for a while, but that is too much work. Careful with the salt.

Vhootee · Nov 30, 2012 2:21 PM

As you said worth dying for and go for it.

Magorkhe1 · Nov 30, 2012 3:38 PM

vhootee, you must've tried anchovies (worst pizza topping, up there with mushrooms and olives). Those are extremely salty. 

riddle · Nov 30, 2012 4:50 PM

 Riddle, I'm aware of anchovies. 2 types of dried fish that I tried (not anchovies) were bothe extremely salty.

Vhootee · Nov 30, 2012 5:00 PM

 I see. We've bought some fish from a local Chinese market here and they weren't that salty. 

riddle · Nov 30, 2012 5:08 PM

This combination is awesome for a day like today in bay area. go rId go!! sukeko maacha, matar ra alu ko tarkari w/ golbheda ko achar , jhaneko daal, suddha ghiu w/ rayo ko saag. reminds me of rainy days back home Happy rainy/wet weekend

no_more_crush · Nov 30, 2012 5:18 PM