Dry fish sales are a significant segment of the global seafood industry, providing consumers with a preserved and versatile source of protein and essential nutrients. The process of drying fish removes moisture, extending its shelf life and making it an ideal product for regions with limited access to fresh seafood. Local markets, traditional fish markets, and specialty stores are common outlets for dry fish sales. Consumers value these products for their long shelf life and convenience, as they can be stored for extended periods without refrigeration. These sales encompass a variety of fish species, such as salted and sun-dried fish, smoked fish, and dehydrated fish products. The appeal of dry fish extends beyond its storage advantages. It is a valuable ingredient in many culinary traditions worldwide, providing unique flavors and textures to a wide range of dishes. Dry fish is often used to add depth and umami to soups, stews, and various traditional recipes. Sustainability and responsible sourcing practices are becoming increasingly important in the dry fish industry. Consumers are seeking products that align with ethical and environmentally conscious principles, driving demand for sustainably caught and processed dry fish.