Dry Fish is described as any fishes which had developed a strong within hours of capture and salted for about four days and then dried. It is highly salted and semi-dried fishery products with an obnoxious and a cheesy but rich fishy flavour widely liked as a sea food item worldwide. The fish most commonly dried and salted are cod, herring, mackerel, and haddock. Smoking preserves fish by drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration. Herring and haddock are commonly smoked. Kippers are split herring, and bloaters are whole herring, salted and smoked.

Dry Fish is described as any fishes which had developed a strong within hours of capture and salted for about four days and then dried. It is highly salted and semi-dried fishery products with an obnoxious and a cheesy but rich fishy flavour widely liked as a sea food item worldwide. The fish most commonly dried and salted are cod, herring, mackerel, and haddock. Smoking preserves fish by drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration. Herring and haddock are commonly smoked. Kippers are split herring, and bloaters are whole herring, salted and smoked.