Goa is renowned for its rich culinary heritage, with several traditional products earning recognition through the Geographical Indication (GI) tag. However, one of the most cherished ingredients in Goan cuisine, dry fish, is yet to receive such recognition. The government has reportedly applied for a GI tag for the traditional coconut-leaf broom, locally known as Muugdyachi Saaran, Vhiranche Saaran or Zhaadu. Goa has also secured GI recognition for several indigenous products, including Goan cashew feni, bebinca, Mankurad mango, Agassaim brinjal, Goa Hilario mango and Goa Mussarad mango, among others. However, Goan dry fish does not feature among the recognized GI products. Dry fish has been an integral part of Goan food traditions for generations. Prepared by salting and sun-drying fresh fish, this age-old preservation method allows fish to be stored for months, particularly during the monsoon. Locally, dried mackerel is widely used to prepare a popular preparation called ‘para’, made using fish preserved through traditional methods. Dry fish is especially enjoyed with rice gruel, locally known as 'pez'. The Goa government needs to explore the possibility of securing a GI tag for this traditional delicacy.
ADELMO FERNANDES, Vasco
