Dried fish

Dried fish involves preserving fish by completely removing water or moisture. Once the water is removed, the growth of microorganisms and the rate of decay are inhibited.

Dried fish at a glance

Drying fish has been practiced since ancient times. One of the oldest methods makes the fish last for several years. Drying is chosen as a preservation method because it is cheap and effective. It is also suitable for areas where the climate allows for the fish to be dried in open air under the sun. Dried fish is prepared by selecting the right fish. A fish with a lower fat content preserves better when it is dried. Cod, pollock, haddock, mackerel, sardines, herring, and tuna make suitable options for the drying process of preservation.

Once this step is over, the fish is soaked in a salty brine (three parts water to one part salt) for about half an hour. This helps with the removal of blood. Another method is to lay the clean fish in a dry basket. The fish is then covered in salt. This helps to remove moisture from the fish. The fish are then arranged on drying trays. They are either dried directly under the sun or put inside a food dehydrator or an oven set to a low temperature (around 65-70 degrees Celsius). The main objective is to dry the fish by removing water. Once dried, the fish can be stored in a cool, dry place. If the fish is dried properly, it may last for several years. While some people consume dried fish as snacks, others may choose to rehydrate the fish before cooking it. Fish can be rehydrated by soaking it in water. Popular cooking methods include pan-frying the fish by heating oil in a skillet and cooking the soaked fish until it is crispy and golden. Fish can also be grilled or baked.

Types of dried fish

Over the years, the various dried fish variants have changed and evolved. One type is stockfish. Stockfish are unsalted fish. It is dried by using cold air and wind on wooden racks near the foreshore. Cod is the most common fish used for stockfish production, as are other whitefish like pollocks. Haddock, ling, and tusk are used. Clipfish, which is often confused with stockfish, is dried salted fish. The salt is applied to the fish before drying. The fish is dried after being salted for about 2 to 3 weeks.

Dried fish snacks

Eating a dried fish snack is a great way to obtain antioxidants and omega-3. It is a natural product full of essential nutrients. Dried fish snacks have a lot of different flavors. These snacks usually consist of small dried fish. One of the many types of dried fish snacks is the Japanese iwashi. Iwashi is also known as Japanese anchovy. It is used in miso soup and ramen broth. The Hong Kong shredded squid is a mix of sweet, spicy, and salty flavors with a creamy finish. It is beige, sliced into strips, and chewy in texture. The North Sea fish snacks are not typically used in cooking. They taste like dried smoked fish.