The fish is served numerous ways, and many regional recipes are used: eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers. Herring are very high in the long-chain omega-3 fatty acids EPA and DHA. They are a source of vitamin D.
Maldive fish is the Sri Lankan equivalent of South East Asia's dried shrimp, dried anchovies and shrimp paste and the Japanese Katsuobushi. It has a concentrated aroma and flavour of the sea, much like dried shrimp but leaning more towards that of fish. Like dried shrimp, maldive fish chips are jam packed with umami flavour, a little goes a long way. Maldive fish is essentially dried and cured fish.
Dried Queen Fish. Dried, salted, and smoked fish are short-term edibles in which only water loss and salt concentration ensure preservation, smoked fish being more durable due to semi-cooking of meal and adsorption of some preservative salts from wood (as tanines) during the smoking process.
Maggi noodles are dried noodles fused with oil, and sold with a packet of flavorings. These noodles are usually eaten after being cooked in boiling water for 3 to 5 minutes or eaten straight from the packet.