Air-Dried Fish

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Although air-dried fish—one of man’s first preserved foods—is very important from a historical viewpoint, the method has not been popular in America in recent history and has not been widely practiced except by some native peoples in Alaska and Canada. Fish has often been dried for use as food for sled dogs, partly because drying reduces the weight by about 80 percent. In parts of Africa and no doubt other places, fish were dried with the aid of smoke. The smoke helped keep the blowflies away from the fresh fish, and was sometimes discontinued after a day or two.