Sri Lanka is a traditional producer and exporter of high-quality dry fish, packed with protein, long shelf life, and authentic coastal flavor. Produced along the western, northern, and eastern coasts including Negombo, Kalpitiya, Jaffna, Trincomalee, and Mannar, Sri Lankan dry fish is made using sun-drying and modern low-temperature dehydration methods that preserve nutrition and flavor.

Export-grade dry fish is processed in HACCP-certified and EU/FDA-approved facilities, catering to ethnic food markets, wholesalers, restaurants, and private-label brands in regions such as the Middle East, Europe, Africa, and Southeast Asia.