ABSTRACT
Drying is one of the earliest known means of preserving foods. Fish have been dried by traditional methods everywhere fish are caught. Methods of drying fish cover the spectrum from traditional sundrying to high-technology computer-controlled industrial processes. The effect of the drying method on the nutritive value of the product should also be considered. The assessment of the cost/benefit of introducing new technology is not simple; the benefit to a community through the introduction of a fish-drying method which gives a more stable and wholesome product and creates employment in other industries might outweigh the additional cost of the process. By far the most widely used method of drying fish is direct exposure to sunlight. The method of sun drying varies from fishery to fishery; larger varieties of fish may be split; the fish may be brined or salted before being spread out to dry.
