What’s Dried Fish?

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Dried fish is used in an assortment of global cuisines, from Asian to Cajun. To create dried fish, various species of fish can be exposed to air until the fish is depleted of its natural water content. Depending on the type of fish, it may have been soaked in a saltwater solution before drying. Drying fish is a popular way to preserve this food in Asian fishing towns. The dried fish is then cut into small pieces to be eaten as a snack, flaked for use in a recipe, or combined with rice.

Shrimps that have been dried are often used in Asian dishes. It gives a slightly salty flavor called umami. It can be used in braised dishes, soups or dim sum. Cajun gumbo often uses dried shrimp instead of, or in addition to, fresh shrimp to add a different flavor to the traditional Cajun dish.

A seafood delicacy that is often created in Asia is called Bombay duck. The name is a misnomer, as the meat is not dried duck, but dried fish. Lizardfish are caught in the South China Sea and the Arabian Sea. It is then salted, dried and packed in airtight containers due to the strong fishy smell. Since Bombay duck has very little flavor, it is usually fried in butter or oil and served as a first course.

Bonito is a medium-sized fish that is often dried, shaved and added to soups. Dried cod is called cod when it is dried after being soaked in a salt water solution called brine. When dried fish has been dried without being salted, it is called stock fish. Norwegians call dried cod klippfisk, leading Americans to often call it stockfish. Other types of whitefish can be used if cod is not available.

To make dried fish, the fish is first washed off and split in half. The gills and internal organs are removed, leaving two fillets. Fillets can be spread out between two screens and left to dry for a few days. Some fish, especially large fish, hang out to dry in the sun for several days. If the fish is not soaked in a salt solution before drying, salt can be added after the fish is dry.

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