Common Indigenous Fishes of Manipur

Khuman *

Annual Fish Fair / Fish Crop Competition at Hapta Kangjeibung on 26th October 2022 :: Pix - Shanker Khangembam

Manipur's wealth includes its scenic surroundings full of precious gifts of Mother's Nature. World knows this picturesque state for its natural resources, culture, tradition, art forms and history. For all these significances and natural resources it is worth to describe the land as "JEWEL OF INDIA".

A visit to this beautiful state will display its indigenous culture and traditions. Meitei/Meetei is the major community living and there are also many communities here. It is worth to enjoy and experience the local life, cuisine and culture during a visit to the state. Here writing about one of the most interesting and new to the reader i.e. common indigenous fishes of Manipur.

FISH is called NGA in Manipuri language. Especially for the Meitei community FISH is a regular food item. Indigenous cuisines of Meitei namely Kangsoi, Eromba and Morok Metpa are prepared with Ngari (fermented fish).

Ngari is made by sun drying and fermenting Phabounga (Sl. No. 22) in Kharung (Big Earthen Pot) for 4 (four) to 12 (twelve) months.

Some of the lip-smacking indigenous cuisines of Meitei made with fish are Ngakup Thongba, Nga Taothong, Nga Toithong or Nga Atoiba Thongba, Nganam and Smoked Fish (Nga Ayaiba).

Apart from Fish in Indigenous Cuisines it also played an important role in the culture of Meitei community.

Fish and other produce sourced from Loktak Lake sold at Moirang in June 22 2016 :: Pix - Shanker Khangembam

Fermented fish foods namely Ngari and Hentak are widely consumed in the daily diet of Manipur people. The indigenous fish dishes of Manipur are lip-smacking and those who have it will remember forget throughout the life.

Production of Ngari and Smoked Fish are the two livelihoods of the local people. Ngari in present days are widely produce with good manufacturing practice and marketed outside the state too. There is a saying in Manipuri Language "NGARI MANAM TABA SIDI CHAK LAMME" meaning feeling hungry with the smell of Ngari.

As different types of fishes are consumed in different ways either smoked or fermented or cooked on daily diet it is very important to take up many new techniques to preserve our common indigenous fishes of Manipur.