Fish can easily deteriorate because it is high in moisture. Moisture in the form of water is a necessity for microorganisms like bacteria to thrive. These microorganisms can cause autolytic and microbial activity in the presence of water and nutrients and make the fish not suitable for human consumption. Preserving food have been introduced to civilization as far back as 12000 BC. Drying is one of the oldest ways among many other methods developed by man to keep food safe and free of harmful fungi and bacteria that colonize food. This is in an effort to be able to store food in a longer period of time especially in preparation for winter where crops do not grow.
There are many methods to preserve fish but the oldest and most common way is by drying it under the sun and wind. The water in the fish is evaporated by the heat of the sun and the vapor is carried by the wind. Some people add salt in the fish to make it tastier and prolong its storage time. There have also been new methods to dry fish which include the use of machines. Other people also have ventured into solar driers where the heat of the sun is concentrated to dry fish faster. Drying fish is therefore worth the effort and time because the flavor is different and can be used in many culinary masterpieces. Dried fish can also be transported easily as it is light and can be stored for up to several years. Furthermore, traditionally drying the fish does not require a lot of fancy equipment which makes it cheap to make in suitable climate.
There are a number of factors to consider when drying fish. Air movement should be considered when you are to dry fish. Raising it even for one meter from the ground would increase air movement. This also keeps the fish from being contaminated with dust or dirt and from other animals. Relative humidity should also be considered and kept below 75% to avoid retaining moisture. This is especially true at night or during rain. You can cover your fish with plastic at night or gather it inside. To make it dry even better, you can pile them on top of each other or put some weight over them.
A number of different types of dried fish can be made based on how it is dried and the whole process it undergoes. One of the basic type is the stockfish. This is a type of dried fish which is unsalted and dried with cold wind. It is placed on drying racks also known as fish flakes and left on the foreshore. The fish commonly used for stockfish production is cod although other fish such as white fish and pollock can be used. Another type of dried fish is the clipfish. This type of dried fish is first salted for 2-3 weeks before it is subjected to drying. It is matured in the salt by a process of fermentation before it is dried.
There are many methods to preserve fish but the oldest and most common way is by drying it under the sun and wind. The water in the fish is evaporated by the heat of the sun and the vapor is carried by the wind. Some people add salt in the fish to make it tastier and prolong its storage time. There have also been new methods to dry fish which include the use of machines. Other people also have ventured into solar driers where the heat of the sun is concentrated to dry fish faster. Drying fish is therefore worth the effort and time because the flavor is different and can be used in many culinary masterpieces. Dried fish can also be transported easily as it is light and can be stored for up to several years. Furthermore, traditionally drying the fish does not require a lot of fancy equipment which makes it cheap to make in suitable climate.
There are a number of factors to consider when drying fish. Air movement should be considered when you are to dry fish. Raising it even for one meter from the ground would increase air movement. This also keeps the fish from being contaminated with dust or dirt and from other animals. Relative humidity should also be considered and kept below 75% to avoid retaining moisture. This is especially true at night or during rain. You can cover your fish with plastic at night or gather it inside. To make it dry even better, you can pile them on top of each other or put some weight over them.
A number of different types of dried fish can be made based on how it is dried and the whole process it undergoes. One of the basic type is the stockfish. This is a type of dried fish which is unsalted and dried with cold wind. It is placed on drying racks also known as fish flakes and left on the foreshore. The fish commonly used for stockfish production is cod although other fish such as white fish and pollock can be used. Another type of dried fish is the clipfish. This type of dried fish is first salted for 2-3 weeks before it is subjected to drying. It is matured in the salt by a process of fermentation before it is dried.