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Fish and seafood from India
Shidal, called chepa shutki in Bangladesh, is small fish sun-dried, briefly soaked and packed tight into oil-saturated earthen pots that are sealed with fish paste and mud. With no salt and almost no air, the fish ferments for months into a sticky, pungent product. It is eaten as a chutney or cooked in curries.
| Small fish (Puntius; Setipinna or Otolithoides in some districts of Bangladesh) | Gutted, washed and sun-dried; no salt[farhana2025][mahanta2013] |
| Fish oil0.2–0.5 L per old pot, 1.5 L per new pot | Extracted from the entrails of the same fish, smeared inside and outside the pot to seal its pores[farhana2025] |
| Ground dried fish and wet clay | Cover paste and mud seal for the pot mouth[farhana2025] |
| Starter | spontaneous |
Total time across the recorded steps: 3.5 months – 13 months
What changes: The small fish are gutted, washed and dried in the sun
Oil for the pots is extracted from the entrails of the fish.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Shidal, called chepa shutki in Bangladesh, is small fish sun-dried, briefly soaked and packed tight into oil-saturated earthen pots that are sealed with fish paste and mud. With no salt and almost no air, the fish ferments for months into a sticky, pungent product. It is eaten as a chutney or cooked in curries. Made in 6 steps over 3.5 months – 13 months. The longest step, ferment in the sealed pot, takes 3–12 months (Farhana J.A 2025) and runs at 28 °C (Farhana J.A 2025).
| Main step | 3–12 monthsReported[farhana2025][mahanta2013] | Ferment in the sealed pot |
|---|---|---|
| Temperature | 28 °CReported[farhana2025] | Ferment in the sealed pot |
| Acidity | pH 4.4–6.2Measured[mahanta2013][narzary2021] | Ferment in the sealed pot |
Shidal uses no salt at all, which sets it apart from most Asian fermented fish. Dried fish and an oil-sealed clay pot keep out air and water instead.
For a product made this way, botulism is the serious hazard. Shidal is unsalted fish held nearly airless in a sealed pot for months at about 28 °C, and the bacterium that makes the toxin grows only without oxygen. WHO lists fermented fish among the foods where the toxin has been found. A review reports Clostridium botulinum from many fermented fish products, and we found no study that tested shidal for it. You cannot see, smell or taste the toxin, and even a small taste can be deadly (CDC). WHO says boiling destroys the toxin, for example at more than 85 °C inside for 5 minutes or longer, so heat shidal that far before eating it, in a chutney as well as a curry. This page records a traditional craft, not a home method. Staphylococcus aureus and E. coli have also been reported in shidal. Out of the pot, keep it in a closed glass jar in the fridge; the storage study measured quality, not pathogens, and the pH rose as it was stored.
Hazards the sources name: Staphylococcus aureus and E. coli reported in shidal.
Every number is labelled with how it is known. How this atlas is made
Muzaddadi and Basu (2012) reason that shidal probably arose before the British era (before 1824), when people of the north-east did not use salt, as fishers stored semi-dried small fish in earthen pots through the off-season. This is the authors' inference, not a dated record. Narzary and colleagues (2021) also say that the British introduced salt to the north-east.
