Traditional preservation practices of asala fish (Schizothorax spp.) among Himalayan communities of Darjeeling, India

Abstract Traditional fish preservation practices are an important part of the cultural heritage and food systems of the Darjeeling Himalayas. In this study, the traditional methods used by local communities to preserve asala fish ( Schizothorax spp.) have been documented. Data were collected from the 50 respondents over the age of 18 including fish farmers, hatchery operators, fish processors, traders, and household members engaged in fish production, preservation, and marketing. Structured questionnaires, in-person interviews, direct field observations, and photograph were used to collect the data. Snowball and purposeful sampling methods were employed to find respondents with relevant knowledge and experience. According to this study, drying, wrapping in banana pseudostem (BPS) and fermentation are the main steps in the traditional asala fish preservation process. Among these methods, drying was the most frequently used preservation technique. The duration of preservation varied depending on the method used and local storage conditions. Wrapping in BPS is a unique and locally distinctive preservation practice that helps maintain moisture balance. According to local practitioners, these methods reduce spoilage and allow temporary storage of fish products without refrigeration. The findings demonstrate the importance of indigenous knowledge in preserving fish, reducing post-harvest losses, and supporting household food security. Documentation of these traditional practices contributes to the conservation of the local cultural heritage and provides baseline information for future research on sustainable fish preservation and management of fish resources in the Dhajea Tea Garden of Darjeeling Himalaya.