Ingredient

Dried fish

The Umami Treasure

Dried fish is made by removing the moisture from fresh fish through a process of sun-drying, smoking, or air-drying. The drying process enhances the fish's flavor and extends its shelf life. Dried fish comes in different forms, such as whole fish, fillets, or flakes, and can be used in soups, stews, stir-fries, or even as a snack. It has a strong, savory taste and a chewy texture that adds a burst of umami to dishes.

Fish meat and products thereof› Processed or preserved fish (including processed offal)

Savory, salty, and intense.

Origins and history

The practice of drying fish dates back thousands of years and has been used as a preservation method in many coastal communities. It is particularly prevalent in countries with a strong fishing tradition, such as Norway, Japan, and Iceland. Dried fish has been a staple food in these regions, providing a valuable source of protein and nutrients during long winters or periods of scarcity.

Nutritional information

Dried fish is a good source of protein, vitamins, and minerals such as calcium and iron. It is also low in fat and carbohydrates. However, it is important to note that dried fish can be high in sodium, so it should be consumed in moderation, especially for individuals with hypertension or other health conditions that require a low-sodium diet.

Allergens

Dried fish may contain allergens such as fish and sulfites, which can cause allergic reactions in some individuals.

How to select

When selecting dried fish, look for products that are well-packaged and have a firm texture. Avoid fish that appears overly dry, discolored, or has a strong fishy odor. It is best to purchase dried fish from reputable sources to ensure quality and safety.

Storage recommendations

To maintain the quality of dried fish, store it in a cool, dry place away from direct sunlight. It is best to keep it in an airtight container or wrapped tightly in plastic wrap to prevent moisture absorption and to preserve its flavor. If stored properly, dried fish can last for several months without losing its taste or texture.

How to produce

Producing dried fish requires specialized techniques and equipment, such as smoking chambers or drying racks. It is not feasible for amateurs to produce dried fish at home due to the complexity of the process and the need for proper sanitation and food safety measures.

Preparation tips

Before using dried fish, it is recommended to soak it in water or broth for a period of time to rehydrate and soften it. The soaking time may vary depending on the size and thickness of the fish. Once rehydrated, dried fish can be used in various recipes, such as soups, stews, stir-fries, or even ground into a powder to add flavor to sauces or seasonings.

Culinary uses

Dried fish is used in a wide range of cuisines around the world. In Asian cuisines, it is commonly used in soups, such as miso soup in Japan or tom yum soup in Thailand, to add depth and umami. It is also used in stir-fries, curries, and as a topping for rice or noodles. In Scandinavian cuisine, dried fish, such as stockfish or lutefisk, is a traditional delicacy. Dried fish is also popular in African, Caribbean, and Latin American cuisines, where it is used in various traditional dishes.

Availability

Dried fish is commonly available in coastal regions and countries with a strong fishing tradition, such as Norway, Japan, Iceland, Thailand, Nigeria, and the Philippines.