Fish Dries
Drying is probably one of the oldest methods of fish processing, traditionally used for the preservation of excess amounts of fresh fish for storage over a longer period. The preservation effect is accomplished by reducing water content in fish and lowering the aw to a level that prevents microbial growth and activity.
Fermented and sun-dried fish are light brown in colour with a dry, firm texture. Products made from partially spoiled fish have a characteristic strong smell. A well-dried product can be stored for at least three months.
Advantage
*It provides all the essential amino acids needed for overall health and well-being.
*Dry fish is rich in omega-3 fatty acids, which are beneficial for heart health. Omega-3 fatty acids help reduce inflammation, lower cholesterol levels, and support brain function
