Nepal ma hunda sukeko macha, matar ra alu ko tarkari w/ golbheda ko achar and jhaneko daal used to be worth dying for. Does anybody know about the species of fish? A local Chinese market sells tons of dried sardines but it's typically used to make machako achar. 

 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.

As you said worth dying for and go for it.

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

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

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

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