| Specification | Details |
| Product Name | Dry Fish |
| Type | Dried whole fish or fish fillets |
| Common Species | Anchovy, Sardine, Mackerel, Bombay duck, etc. |
| Processing Method | Sun-dried or mechanically dehydrated |
| Appearance | Shrunk, stiff, sometimes slightly curled |
| Color | Light brown, grayish, or golden (species-dependent) |
| Texture | Hard, brittle, or leathery (depending on dryness) |
| Odor | Strong, pungent fish smell |
| Weight (per unit) | Varies (50g – several kg, depending on type) |
| Moisture Content | Low (typically below 15%) |
| Salt Content | May be salted or unsalted |
| Packaging | Plastic bags, vacuum packs, or sacks |
| Shelf Life | 6 to 12 months (in dry, airtight storage) |
| Storage Condition | Cool, dry place away from sunlight |
| Usage | Cooking in curries, soups, or snacks |
