Fish

  • Shrimp, fish harvesting in Persian Gulf

    Shrimp, fish harvesting in Persian Gulf

    Shrimp and fish harvesting in Hormozgan province began in mid-Mehr (early October) along the coasts of the Persian Gulf using both traditional and modern methods. Fishing in Hormozgan dates back thousands of years and continues to hold a significant place among the people of this province.

  • Smoked fish

    Photo: Mojtaba Mohammadi

    Smoked fish

    Fish smoking Is process for giving a better taste and preserving fish for a longer period. Smoked dish is a popular dish in Iran’s northern province of Gilan where many love the smoky smell of the Alder wood and other additives added to the fish during cooking. The smoking process of the fish takes some15 days and goes through three stages of gutting, washing and drowning in brine pool. Gilan was once home to some 65 storage houses dedicated to fish smoking although the number has decreased in recent years.

  • Catching bony fish in Caspian Sea

    Photo: Ehsan Fazli Osanlou

    Catching bony fish in Caspian Sea

    54 fishing cooperative companies with 4,200 fishermen are active in the Caspian Sea. The season for catching bony fish usually starts in autumn and lasts until spring, depending on the weather conditions.