Srinagar, Nov 29: As the winter chill has tightened its grip across Kashmir, the age-old tradition of preparing and savoring smoked fish, locally known as Phar’re, comes alive in Valley’s households.
This delicacy not only warms the Kashmiri kitchens but also provides a vital source of nutrition and comfort during the harsh winter months.
The smokes fish is made by curing fresh fish, often caught from local rivers and lakes, using a unique process of salting and drying. The fish is then smoked over slow-burning wood fires, imparting a distinct, rich flavor that is cherished across generations.
In winter, when fresh fish becomes scarce due to freezing temperatures and snow-covered water bodies, Phar’re becomes an indispensable part of Kashmiri cuisine.
The smoky aroma and rich taste of Phar’re add warmth and depth to meals, making it a favorite during cold evenings.
For many, it is more than just food. For fisherwomen in the Valley, the preparation of smoked fish is not only a livelihood but a source of pride. “Smoking fish is an art that has been passed down to us from our mothers and grandmothers,” says Zareefa, a fisherwoman from Ganderbal district of Kashmir. “We prepare Phar’re with love and care, knowing it will keep families warm and nourished through the winter.”
Another fisherwoman, Khalida, explains the significance of the practice: “In winter, when the rivers freeze, it becomes impossible to fish. That’s when smoked fish becomes a blessing. People rely on it, and we feel proud to keep this tradition alive.”
In markets and villages, smoked fish stalls become vibrant spaces where locals gather to stock up for the winter. Despite modern conveniences, the demand for Phar’re remains high, reflecting its cultural significance in Kashmiri households.
