lauttimur.com - Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, that can inhibit the growth of microorganisms. Open air-drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation, through some process like air drying, sun drying, smoking or wind drying.

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Drying fish is a common method used to preserve fish and extend its shelf life. The process involves removing moisture from the fish, which inhibits the growth of microorganisms and slows down the rate of spoilage. Traditionally, fish are dried in the sun or by smoking them over a fire. 

Sun-drying fish is a traditional method of preserving fish by drying it in the sun. The process involves exposing the fish to direct sunlight for several days until it is completely dry. This method is widely used in many parts of the world, particularly in coastal areas and in developing countries where refrigeration is not readily available. In sun-drying, the fish are cleaned and gutted, then spread out in a single layer on a drying rack or mat in direct sunlight for several days until completely dry. 

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Smoking involves exposing the fish to smoke from burning wood or other materials. The smoke not only dries out the fish but also adds flavor and helps to preserve it by inhibiting bacterial growth.

In modern times, fish can be dried using mechanical dryers that blow warm air over the fish. This method is faster and more hygienic than traditional sun-drying and smoking.

Once the fish is completely dry, it can be stored in a cool, dry place in an airtight container. The dried fish can be rehydrated by soaking it in water or cooking it in stews or soups. Sun-drying fish is an effective method of preserving fish for long periods of time, and it is still widely used today in many parts of the world. Dried fish can be stored for several months, and even up to a year, if kept in a cool, dry place.

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