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Popularly known as Ktung Shira among the Khasi people, these local tiny fish are a regular part of their meal. The fishes are dried and then lightly pickled in mustard oil and basic spices. It is homemade and does not have any additional preservatives. Dry fish is staple side dish across the NorthEast so do try this variety of small, fresh water dry fish pickled for a completely new succulent experience.