Maldives Fish, also known as "Dried Fish," is a traditional ingredient hailing from the Maldives. Similar to South East Asia's dried shrimp, it boasts a concentrated aroma and flavor of the sea that adds a unique taste to dishes. It is commonly used in Maldivian cuisine, as well as in Sri Lankan and South Indian cuisines.

To make Maldives Fish, skipjack fish, yellow fin tuna, and figate tuna are primarily used. The belly area of the fish is meticulously prepared by removing the skin, back bone, and other unwanted parts. The fish is then boiled, smoked, and sun-dried until it resembles a piece of wood. In modern times, Maldives Fish is also available in the form of chips and powder.

Due to its shrimp-like flavor, South Asians often mix Maldives Fish with various salads, vegetable curries, and flavorings to add depth to their dishes. Maldives Fish has a salty taste and is an excellent source of protein, Vitamin A, and flavonoid polyphenolic antioxidants such as lutein, xanthin, and carotene.

In summary, Maldives Fish is a flavorful and nutritious ingredient that adds a unique taste to many South Asian dishes. With its concentrated aroma and health benefits, it's no surprise that it is a popular ingredient in Maldivian, Sri Lankan, and South Indian cuisines.