Ingredient

Dried seafood

The Essence of Umami: Dried Seafood

Dried seafood, such as dried shrimp, anchovies, and squid, undergoes a drying process that intensifies their flavors and concentrates their umami taste. They are often used as a seasoning or ingredient in soups, stews, stir-fries, and sauces, providing a rich and savory depth to the dish. The texture of dried seafood can vary from chewy to crispy, depending on the specific type.

Seafood and products thereof› Processed or preserved seafood

Umami-rich with a briny, savory taste.

Origins and history

Drying seafood has been practiced for centuries as a method of preservation, particularly in coastal regions where fresh seafood may not be readily available year-round. In Asian cultures, dried seafood holds cultural significance and is often used in traditional dishes and medicinal preparations. It has been a part of culinary traditions in countries like China, Japan, and Thailand for centuries.

Nutritional information

Dried seafood is a good source of protein, vitamins, and minerals. It is low in fat and calories, making it a nutritious addition to meals. However, the sodium content can be high, so it should be consumed in moderation for individuals on a low-sodium diet.

Allergens

May contain shellfish and fish allergens.

How to select

When selecting dried seafood, look for products that are whole, intact, and free from signs of spoilage, such as mold or off-putting odors. The seafood should be dry and not overly brittle. Opt for reputable brands or sources to ensure quality and freshness.

Storage recommendations

To maintain the freshness and quality of dried seafood, store it in an airtight container in a cool, dry place away from direct sunlight. Proper storage helps prevent moisture absorption and extends the shelf life of the product.

How to produce

Dried seafood is typically produced through a process of sun-drying or air-drying. While it can be challenging to replicate the drying process at home, adventurous cooks can experiment with drying small quantities of seafood using a food dehydrator or by air-drying in a well-ventilated area.

Preparation tips

Dried seafood can be soaked in water or broth to rehydrate before use, or it can be added directly to soups, stews, stir-fries, and sauces. It imparts a rich umami flavor to dishes and pairs well with ingredients like mushrooms, soy sauce, and ginger. Use it sparingly as a seasoning due to its concentrated taste.

Culinary uses

Dried seafood is commonly used in Asian cuisines, particularly in dishes from China, Japan, Korea, Thailand, and Vietnam. It is a key ingredient in dishes like Chinese dried scallop congee, Japanese dashi broth, Korean seafood pancakes, Thai tom yum soup, and Vietnamese fish sauce.