Traditional and Advanced Methods of Fish Drying

The drying method is thought to be the most affordable way to preserve fish. In many parts of India, dried fish is a highly appreciated and delectable food item. For those living in rural parts of less developed nations, it is also a very dependable source of protein. Fish drying works on the basic principle of reducing the activity of muscle enzymes and microorganisms to a minimum by removing the fish’s water content through traditional sun drying. The fishing industry uses mechanized drying, but during heavy landing, particularly for small fish in freshwater capture fisheries from rivers and reservoirs, fish should ideally be dried in the sun. The fish are either gutted before drying or dried without being gutted entirely, depending on the species and body size differences. De-scaling is the process of removing scales from a fish’s body because they are non-edible, improving the drying period, and keeping the fish’s body from shedding moisture. Thus, it is important to remove the scales so that fish can dry properly. The most basic, affordable, and time-tested technique for preserving fish that is still in use today is sun drying. Information about the numerous aspects of post-harvest handling, processing, distribution, and socioeconomic status of dried fish processors is crucial because it serves as a tool for the development of fisheries and a forward link for value addition and quality control, which have positive effects on the economy and employment. Approximately 17% of fish caught in India is sun-dried. The simplest, oldest, and least expensive fish preservation technique used worldwide is sun drying.