Kashmir is famous for its lakes and rivers like Dal lake, Wular lake, Anchar lake, and the Jhelum and Sindh rivers. These waters are home to many fish such as trout, carp, and local species. People living nearby rely on fishing for work and tradition. They catch fish using nets, traps, small boats, and rods. Angling is popular in streams and rivers for trout. Fishing is both a job and a hobby, with locals patiently waiting by the water. Fishing follows seasons to protect fish when they breed. Fresh fish reach busy local markets, especially in Srinagar, early in the morning. Women sell fish while men catch them at dawn and sometimes late evening. Some fish go to hotels and restaurants, helping the local food and tourism scene. To store fish during long winters, locals use smoking and drying. Smoking involves cleaning fish, salting them lightly, and exposing them to smoke from wood or hay fires. This adds flavor and keeps fish longer. Drying fish, called hogaad, is done by salting and hanging fish to air or sun-dry. Smoked fish, called fahre, is a winter delicacy, often cooked with collard greens. Fresh fish is fried, cooked in light gravies, or mixed with vegetables using mustard oil and spices. Smoked and dried fish are key to winter meals, offering warmth, nutrition, and a connection to Kashmiri food traditions. Photographs show fishermen using ancient methods like tchay-e-gard shikar (shadow fishing) on cold Anchar lake, casting nets on Dal lake, and balancing on boats. Birds of prey circle, hoping to snatch a catch. The aroma of drying fish fills places like Bandipora, highlighting this vibrant culture. Kashmir’s fishing story is one of patience, skill, and taste, preserved through generations.