Drying fish as a preservation method has existed for thousands of years. There are hieroglyphs in Egypt describing the splitting and drying of fish that are at least that old, writes Mr Piers. 8. 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. Drying fish as a method of preservation has been used for at least 5000 years in Africa. The effects of two different drying methods (smoking kiln and electric oven) on nutritional properties of tilapia fish (Oreochromis nilotieus) were determined. 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. 10. Smoking and drying are important fish processing methods for small-scale fisheries in countries geographically located around the tropics. 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. During this drying the body fluids drain away and salt solution penetrates the fish. 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. Fish is a highly perishable food. as hurdle technology) are used for the preservation of fish. Therefore, in order to meet the market needs and requirements, we solemnly to recommend our new type fish drying machine. Certain preparation methods apply before drying foods. From the fresh fish rapidly deteriorates unless some way can be found to preserve it. A well-dried fish is light in weight and the meat is tender. 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. However, the fact that the ancient Egyptians exported cured fish to Syria indicates that the methods used worked reasonably well. Turn the fish over every hour or two for even drying. A good source of information on this is Village Science. It was especially important with the growth of commercial fishing in the 15 th and 16 th centuries. How To Make Dry Fish At Home - How To Preserve Fish Part 1. 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. Fishermen needed a way to keep their fish from spoiling during transportation to different ports. Vegetables, fruits, herbs, meats and fish can withstand the food-drying process. Drying works best when it occurs outdoors in an oven or in a food dehydrator. 9. In Alaska, they often dry and smoke meat and fish in large quantities. 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