Dried Banded Snakehead
Dry banded snakehead was produced by respective regions across the country. So, let's watch how to make the dry banded snakehead in Thanutpin township, Bago Region.

First, the scales are removed and cleaned. Then cut the fish into the shape of circle (or) stripe. A viss of fish is mixed with 0.03 viss of salt and leave it overnight.

The next day, the salted fish are cleaned and dried in the sun. The foot needs to pay attention in drying is to maintain the fish's shape.
For total drying the fish are dried in the sun for 2 days. When the fish dry, it's weight is only ¼ of the original weight.
Almost all Myanmar people like dry banded snakehead. Especially when baked. In the villages, baked dry banded snakehead are enjoyed as an appetizer accompanied with green tea.
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