What is Dried Fish?

Fried Fish

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Dried Fish

Dried fish is widespread in South and Southeast Asia and accounts for between a quarter and a third of fish consumption in countries in this region.

Although sun-dried fish may be considered “typical”, there are many other ways of preserving fish, often with the same value chains. In a broad sense, our project examines all fish products that are neither fresh nor frozen.

These include salted, dried, fermented, and pickled fish and possibly also fish sauce.

The main feature of all these products is their portability: no cold chain is required, making the food more cost-effective to store and transport and therefore more accessible to consumers in remote or less affluent locations.

Fishmeal, often used as poultry feed, is another form of dried fish product that can use low-quality “waste” fish.

For many of the most vulnerable peoples in South and Southeast Asia, it is of crucial nutritional, economic, social, and cultural importance.

Yet the diverse and complex economy that produces and distributes it and the associated threats are virtually invisible in research and policy.

Dried fish is used in a variety of global cuisines, from Asian to Cajun. To make dried fish, different types of fish can be exposed to air until the fish has used up its natural water content.

Depending on the type of fish, it may have been soaked in a saltwater solution before being dried. Drying fish is a popular method in Asian fishing towns to preserve this food.

Hanging Dried Fish


It is then cut into small pieces to eat as a snack and cut into flakes to use in a recipe or to combine with rice. Dried shrimp are often used in Asian dishes. It gives a slightly savory flavor called umami.

It can be used in stews, soups, or dim sum. Cajun gumbo often uses dried shrimp instead of fresh shrimp to add a different flavor to the traditional Cajun dish.

A fish specialty that is often made in Asia is called Bombay duck. The name is a misnomer because it is not dried duck meat, but dried fish. The lizardfish is caught in the South China Sea and the Arabian Sea.

It is salted, dried, and sealed airtight due to the strong fishy smell. Because Bombay duck has very little flavor, it is usually fried in butter or oil and is suitable as a starter.

Bonito is largely fish that is often dried, shaved, and added to soups. Dried cod is called salted cod when it is dried after soaking in a saltwater solution called brine.

If it is dried without salt, it is called cod. Norwegians call dried cod rockfish, which is why Americans often call it rockfish. If cod is not available, other species of whitefish can be used.

Cooked Dried Fish


To make dried fish, the fish is first washed and divided into two halves. The fillets can be stretched between two sieves and left to dry for several days.

Some fish, especially large fish, are hung in the sun to dry for several days. If the fish is not soaked in brine before drying, salt can be added after the fish dries.

Balancing the availability of it and nutritional needs is critical to the health and well-being of the growing human population.

The declining fish stocks also suggest a corrective measure to accurately determine the quantity and quality of nutrients from it.

It is increasingly becoming a critical factor in providing high-quality proteins and healthy fats.


Drying fish is an ancient and still existing traditional method of preserving fish for a long time without the risk of spoilage.

Because fish is such protein-rich meat, a freshly caught fish begins to fall apart as soon as it dies, making it a race against time to prepare, cook, and eat it.

You can usually keep it fresh in the fridge for 2-3 days before you need to consume it or throw it away. Once frozen, you have 30 days before consuming it and then throwing it away.

If properly treated it can last 6 to 12 months without spoiling!

This takes a lot of time and is a great way to store food so you can take it with you on a hike, camping, as a snack on the go, or just eat it at home if you prefer the taste.

Few Dried Fish

Some fish have a strong, bold flavor that survives the drying process well. Other fish have milder flavors.

To dry, choose a fish that is fatty or mild, depending on your personal preference. But to ensure you get the best-dried fish, choose a fresh fish.

Freshness is one of the most important aspects of fish, whether it is cooked or preserved.

Consider a fish that is leaner for longer storage times. Freshly caught or whole fish must remove entrails, scales, and gills. Small and medium-sized fish should be cut down to the tail and spread open.

Boneless or not, it’s up to you. However, if the fish is longer than 8 inches or weighs more than half an ounce. It is best to remove it.


Is dried fish healthy?

Dried fish is considered a good source of many micronutrients of significance such as essential minerals

Is dried fish the same as salted fish?

Dried fish is prepared by exposing the fish to sunlight or drying directly or after boiling in a special installation; the fish may be salted prior to drying.

Is dried fish good for the skin?

Dry fish has certain vitamins and minerals that are good for the skin.

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