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Kashmir is known for its waterbodies such as the Dal lake, Wular lake, Anchar lake, and the Jhelum and Sindh rivers that provide a natural habitat for a variety of fish, including trout, carp, and some indigenous species.
As settlements grew around these water bodies, fishing became both a means of livelihood as well as a traditional occupation in this part of the world.
Catching fish in Kashmir is by both traditional and modern methods, using nets, traps, and small boats in lakes and slow-moving waters. Angling is popular in streams and rivers, particularly for trout.
For locals, fishing remains a well-loved hobby as many often spend patient hours around the waterbodies. Commercial fishing practices follow seasonal patterns to protect fish during breeding periods.
Freshly caught fish are brought early to local markets, where they are sold directly to consumers or vendors. In cities such as Srinagar, the markets are busy and vibrant, with buyers seeking fresh, locally sourced fish. Some of the catch is also supplied to hotels and restaurants, contributing to the local food economy and tourism sector.
Women take up the selling of fish in the markets and men are engaged in catching the fish in the early hours of the morning and, at times, in the late evening.
Smoking and drying fish are traditional preservation techniques, especially important in the light of Kashmir’s long winters. For smoking, fish are cleaned, lightly salted, and exposed to controlled smoke from wood or hay fires, which adds flavour and extends shelf-life. Drying involves salting the fish and hanging them in airy spaces or sun-drying them.
Dried fish, locally known as hogaad, can be stored for months. Smoked fish is known as fahre and, when cooked with collard greens, is considered a delicacy in Kashmir.
Fresh fish are fried, cooked in light gravies, or combined with vegetables, often using mustard oil and spices. Smoked and dried fish get pride of place in winter meals, providing nutrition, warmth, and a deep connection to Kashmiri culinary heritage.
Photo: Imran Nissar
Silent hunter: Kashmiri fishermen, holding harpoons and huddled under blankets, wait on their boats to catch fish using the centuries-old tchay-e-gard shikar (shadow fishing) technique on the frigid Anchar lake in Srinagar.
Photo: Imran Nissar
Patient pursuit: Kashmiri fishermen wait with their fishing rods in the cold waters of the Jhelum river hoping for a morning catch in Srinagar.
Photo: Imran Nissar
Under the pale sun: A fisherman stands at the edge of his boat as he casts a net to catch fish on the Dal lake.
Photo: Imran Nissar
For the win: A fisherman throws his fishing net into the cold waters of the Dal lake in the hope of a good haul.
Photo: Imran Nissar
Daily ritual: A fisherman dipping his catch in the waters of the Dal lake on a cold winter morning.
Photo: Imran Nissar
Angling over Anchar: A Kashmiri fisherman balances himself expertly while wielding a harpoon on the Anchar lake.
Photo: Imran Nissar
Swooping birds: Fishermen go about their business, while birds of prey hover around them hoping to cash in on the catch.
Photo: Imran Nissar
Camouflaged catch: Using a traditional fishing method, a fisherman stays hidden as he waits for the right moment to trap fish.
Photo: Imran Nissar
Aroma of winter: Fresh catch hung on ropes to sun-dry in Bandipora, Kashmir. Drying is a traditional preservation technique, especially important in the light of Kashmir’s long winters.
Photo: Imran Nissar
Cache for the cold: Kashmiri women lay fish over grass as part of a cooking process. Smoked fish, locally called fahre, is one of the traditional delicacies in the region and a winter favourite.
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