Shidal is a salt-free, solid, semi-fermented fish product which is commonly consumed in all the North Eastern states of India (Arunachal, Assam, Manipur, Meghalaya, Mizoram, Nagaland and Tripura). By and large, the tribal and the Bengali population of the zone are fond of this product because of its characteristics taste and flavor. Shidal is prepared from a small sized fish mainly Puntius sp and also known as seedal, seepa, hidal and shidal in Assam, Tripura, Arunachal Pradesh, Nagaland and Ngari in Manipur. Its preparation involves several steps including semi-drying of Puntius sp. (usually done in the sunlight), filling them in vats or earthen pots for fermentation for 4-6 months following a standard procedure during which the final product has a semi solid appearance. Once the pot is opened, shidal cannot be stored for a long period of time. There exists two commonly practiced methods for preparation of this semi-fermented fish product which includes the village fishers' indigenous method and the modified method for commercial purpose. A chutney or sauce-like recipe, locally called shidal bhorta, is prepared as a side dish for rice or bread. The traditional fermented product such as shidal in Assam is prepared at the household level through the indigenous practices of food processing and preservation. Despite its very odd taste and aroma, people gradually acquired a liking for it, primarily because it served them as a source of food in off fishing season and secondarily, it also provided them a different recipe with change in taste against their daily monotonous diet i.e. rice- fish dish .In fact, the poor economic condition is another major reason for the acceptance of such a product. The offensive smell could not repel the people from accepting the product; on the other hand, certain new/ innovate recipes were added including oil supported by frying or boiling during shidal dish preparation. As a result of these initiatives, shidal gained popularity in this region and became delicacy for most of the tribal, Bengali and other people of the states for its characteristics taste and flavor. Various scientific investigations have revealed the presence of several microflora with varying percentages in association with the fermented and sundried shidal as they might play an important role during fermentation.
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