Dry Fish, For Cooking, Making Oil

Drying is a well-known way to preserve of fish, sometimes in a combination with salting. The dried fish has a long shelf life and has been the easiest way of preservation for fish.

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and inactivates enzymes. 

Drying also removes excess water in response of simultaneous heat and mass transfer.

The most common method for this procedure is open air drying using sun and wind & sometimes in a combination of salting. This method has been in practice since ancient times to preserve food.

Dried fish can easily maintains quality for up to 3-6 months if stored & packeged properly.

Dried fish is a considered a good source of high quality proteins, healthy fats, and other essential nutrients and is popularly consumed in Norway, Indonesia, India, China & Europe