Types of Karuvadu: A Complete Guide
Why Rameshwaram Karuvadu Is Different
Karuvadu is the Tamil word for sun-dried fish, and along the Rameshwaram coast it has been made the same way for generations: fresh catch, a light hand with sea salt, and hours under the open sun. No chemical whiteners, no artificial preservatives — just the sea, the salt, and the sun doing the work.
But "karuvadu" isn't one product. Depending on the fish, the cut, and the season, you get a wide range of textures and flavours. Knowing the difference helps you pick the right one for your kitchen.
Choosing the Right Karuvadu
If you're new to karuvadu, start with something versatile like Nethili or Soodai — both are forgiving in the kitchen and cook fast. If you're cooking for a gathering or want something more indulgent, Vanjaram or Paarai are worth the higher price per 500g.
We've put together a full breakdown of every variety we sell — texture, flavour, and what to cook with each one — in our variety guide. Or reach out on WhatsApp if you're not sure which one suits your recipe; we're happy to help you choose.
