Certain preparation methods apply before drying foods. Fish is a highly perishable food. Drying fish as a preservation method has existed for thousands of years. It is the oldest and cheapest method of fish preservation and is still widely practiced in many parts of the World. as hurdle technology) are used for the preservation of fish. Vegetables, fruits, herbs, meats and fish can withstand the food-drying process. Drying fish as a method of preservation has been used for at least 5000 years in Africa. Therefore, in order to meet the market needs and requirements, we solemnly to recommend our new type fish drying machine. Dry under the sun for two to three days depending on the size of the fish. Smoked and dried fish are two techniques that represent the main and, at times, the only ways to supply people located far from fishing sites with fish. Whether you are smoking or drying large quantities of fish from a fish wheel or the meat from a large animal, like a moose, elk or cow, or a couple of rabbits the method is the same. The traditional fish drying equipments exist some shoratages more or less for drying fish, such as long drying time, uneven color, big energy cost, etc. Fishermen needed a way to keep their fish from spoiling during transportation to different ports. How To Make Dry Fish At Home - How To Preserve Fish Part 1. Exactly the same methods are still in use today, and the product is … In Alaska, they often dry and smoke meat and fish in large quantities. Turn the fish over every hour or two for even drying. A good source of information on this is Village Science. How To Make Dry Fish At Home - How To Preserve Fish Part 1. A well-dried fish is light in weight and the meat is tender. 9. Fish drying is an age old practice and was adopted as a practical method of preserving fish that have not been immediately consumed or sold in the fresh market. 10. It is advisable to dry the fish under the sun for three to four hours in the morning and air dry in room temperature to prevent rapid rate of drying. During this drying the body fluids drain away and salt solution penetrates the fish. However, the fact that the ancient Egyptians exported cured fish to Syria indicates that the methods used worked reasonably well. 8. It is just a matter of scale. After this drying they are firm and hard.” It is not known how long fish would keep when preserved in this manner. The traditional methods of processing fish by salting, drying, smoking, pickling, marination and fermentation are collectively known as Curing. It was especially important with the growth of commercial fishing in the 15 th and 16 th centuries. Drying works best when it occurs outdoors in an oven or in a food dehydrator. 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