Every fish is gutted, skinned and cut following a traditional pattern. The gills and some of the innards are thrown away. The head and backbone are removed, and the belly piece is separated. ext these pieces of tuna are processed by means of boiling, smoking and sun-drying until they acquire a wood-like appearance. Being dried in this manner, the fish can be kept indefinitely without refrigeration. Maldive fish used to be sold in the piece - a long fillet as hard as a block of woodhere it is known asmasikaruvaduumbalaka full dried export quality.
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