By Zareef Baloch 
Salting and drying used to be the only method of preserving food including fish which is said to be one of the best ways of preservation as the food can last for days.
People of Pasni have been associated with the fishing process for centuries. In the 19th century, the process of exporting dry fish to various countries including Sri Lanka started.
According to marine biologist Asadullah,  salting is a traditional method of preserving fish and also inhibits the growth of microorganisms.
“The fish are cut, cleaned and then salted. In this way, the fish can be preserved and used for several weeks”, he told ParkVoices.
With the emergence of technology, the fishermen have started to adopt modern ways to preserve fish. Nowadays most fishermen have started keeping cold storage in their boats. While some have made cold water tanks in their boats for preserving fish.
With time cold storage has replaced the preservation method of salting but some still continue the old practice.
In the past, processing of fish was done by local workers and they were given a stipend for the amount of work done. Millions of workers were associated with this kind of work.
According to the workers, although this work has gone out of business but even today dry and salted fish is in demand at the regional level. People who are living in far flung areas still rely on dry and salted fish.
According to local literary figure Qazi Meran,”People living in plain and mountainous areas of Makran usually use dry fish. It is also high in demand in areas where there is no electricity.”
The process of drying and salting fish in Pasni including other coastal areas of Makran still continues. The fish are even dried in sun to make chicken feed, which is said to be greatly beneficial for their growth.
Zareef Baloch is working with PakVoices as a citizen journalist from Pasni, Gwadar. 
Edited and translated by Aneela Riazuddin