Remaining oil and fish is allowed to cool and solidify. Clear oil is then separated to another pot. The pot is heated for hours while the oil goes up, fishes braise up well and the gut content is deposited at the bottom. The pot thus dried and matured do not allow any air or moisture to pass through the pores of earthen wall. The pot is prepared beforehand by polishing fish oils inside and outside the walls several times and then drying in the sun for 3-4 days. This oil is allowed to decompose for 2-3 days. Then the fish is mixed with oil and kept under the sun in a pot. If adequate soaking time is not maintain it might cause uncontrolled fermentation. can yield uniform and adequate fermentation. Moderate sized good quality dried fish if soaked for 30-40 min. Soaking time depends on the size and quality of the dried fish. A 25 to 30% weight gain occurs due to soaking. Rigorous washing removes all scales and dirt from the fish. Soaking of raw fish is very important in the preparation of Shidol It thus eliminates wastes, reabsorbs water, softens up and gets ready for fermentation. The Fish should be dried well before fermentation. (а¦Єа§Ѓа¦џа¦ї - а¦ёа¦ѕа¦®а§Ѓа¦¦а§Ќа¦°а¦їа¦• а¦ља§‡а¦¬а¦ѕ) is dried for 4-5 days Scales, fins, gills and gut should be removed by then.ДЇishes are kept in bamboo made basket under the sun while moisture content comes down to approximately 20-25% and then again soaked in the river water to wash rigorously for 30-60 minutes and again drying in the shed for another 2 to 3 days, allowing the excess water to drain out. Much the Ghainna fish (а¦›а§‹а¦џ а¦ља¦ѕа¦¬а¦ѕ - а¦а¦‡а¦Ёа§Ќа¦Ёа¦ѕ) because after migration from EastД«engal they never prized with it here in West Bengal. Our family recipe of making Shidol (fish pickle)ДЄlways made shidol with fresh fish (never with stale fish) and she missed so very Most of the salty shidol are produced in greater Mymensingh and Sylhet, while salt-free Shidol are produced in the middle-western part like Faridpur and Jessore.

It will become a fishy oily pickle after the prescribed time. Salt is never added during the preparation of Shidol. The mouth of the pot is sealed airtight and the pot is then buried underground for a month during winter season or stored at room temperature for 3-4 months for fermentation. The quality of shidol largely depends on the preparation of the pot. Generally, oil polishing is continued until the wall absorbs no more of it. The earthen pot (koloh/motka) should be prepared by repeatedly smearing oil on the inside and drying under the sun The earthen pots are saturated with oil to prevent the permeability of air. Soaking of raw fish is very important in the preparation of Shidol, Now the fish is put in an earthen pot (koloh/motka) filled with mustard oil. Now wash the sundried Puthi fish (Puntius sophore)and soak it in water for 5-10 minutes allowing the excess water to drain. To make Puthi Shidol collect good quality Puthi fish not scaled or washed, dry well under the sun for 4 to 5 days.

Bangla puthi collection