The Maldivian Way of Preserving Tuna

Maldivians have fished skipjack tuna (katsuo) for generations. Caught using sustainable pole-and-line methods, it’s used in everything from breakfast mas huni to festive dishes.

But without refrigeration on many islands in the past, preservation was key—and islanders found genius ways to keep their catch flavorful, nutritious, and shelf-stable.

Traditional Methods of Tuna Preservation

1. Valhomas – Smoked Tuna

• Method: Tuna fillets are boiled with salt and spices, then dried and smoked over coconut husks.
• Taste: Smoky, chewy, intensely umami.
• Usage: Crumbled into curries, fried with onions and chili, or eaten as-is with rice.

2. Maldives Fish – Dried Tuna Flakes

• Method: Tuna is cleaned, boiled, deboned, and sun-dried until rock hard.
• Taste: Concentrated and meaty.
• Usage: Grated or pounded and added to garudhiya (tuna broth), sambols, or rihaakuru.

3. Rihaakuru – Tuna Reduction Paste

• Method: The water from boiling tuna is simmered for hours into a thick, salty, dark brown paste.
• Taste: Deeply savory, pungent, with a soy-like profile.
• Usage: Served with rice, eaten with roshi (flatbread), or stirred into porridge.

These methods transform tuna into a flavor bomb that can last for months without spoilage—perfect for island life.

Cooking With Preserved Tuna

Here are a few traditional uses:

• Mas Huni: A breakfast salad of shredded smoked tuna, coconut, onions, and chili
• Rihaakuru Diya: Rice porridge drizzled with rihaakuru and lime juice
• Kulhimas: Spicy dry curry with chunks of valhomas and curry leaves
• Fried Valhomas: Thinly sliced smoked tuna, deep-fried for a crunchy snack

More Than Food—It’s Identity

Preserved tuna is tied deeply to island heritage. Each household has its own variation. Grandmothers measure salt by memory. The smell of smoking tuna fills alleys in island villages. It’s community, memory, survival, and taste in one.

In fact, many Maldivians who move abroad still request preserved tuna from home—it’s the taste of their roots.

Travel Tip: Where to See It

• Thinadhoo (Gaafu Dhaalu Atoll): Known for high-quality valhomas
• Malé fish market: Watch tuna being cleaned and prepared
• Local island homestays: Join in the smoking or boiling process during food walks
• Community cooking classes: Learn to make mas huni or rihaakuru dishes firsthand

In every strip of valhomas and spoon of rihaakuru, there’s a story of resourcefulness, flavor, and pride. While the world may know the Maldives for its beaches, locals know that the soul of the island lies in its kitchens—and in the humble, preserved tuna. Ready to taste the Maldives beyond the postcard? Let Hi DMC curate your island journey with culinary deep-dives, home-cooked meals, and traditional food experiences.

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