DRYING (Part 1)

DRYING

This is the oldest method of preserving fish. This is done by exposing the fish to the heat of the sun or by using mechanical kiln or driers. There are three methods used in drying fish.






METHODS OF DRYING

1. Sun drying- The fish is sliced and spread o a tray or mat exposed to the sun to dry.

   Dried Fish
 
   Procedure:
   1. Wash the fish thoroughly. Soak in 10% brine for 30 minutes to leach out the blood.
   2. Removes the viscera by opening and squeezing the belly cavity.
   
       a.) Place the fish on its side on the cutting board, then take the fish by the tail firmly in your hand and begin cutting the bottom bum to gills below the neck. Then cut from the top of the fish's gills down to the neck bone, the behind the fish's gills until the gills are free from the fish.

       b.) Pull up on the loose gills with your fingers, and then start pulling down towards the bottom of the fish. All the entrails should come out in one shot as shown in the illusion.

       c.) Wash the fish under the water and scrub out the chest cavity with one of your thumbs until all the extra blood and guts are washed away.

   3. Soak fish in brine solution (9 parts water, 1 part salt).
   4. Put fish in concentrated brine solution from 12 to 25 hours depending on size of the fish.
   5. Arrange fish in single wire screen or bamboo racks.
   6. Dry under the shade or under the sun.
   7. Turn every two hours daily.
   8. Pack in basket when dry


   Dried Squid (2 kg medium size squid)
 
   Procedure:
   1. Wash the squid well in ordinary sea water or diluted salt solution.
   2. Drain the squid well and then arrange on split bamboo racks to dry under the sun.
   3. Turn over or twice daily to dry evenly. The squid is already dry and assumes a leathery texture and  a reddish brown color.


2. Artificial heat- The fish is dried by exposure to hot air in an oven or in constructed drier.

   Steps in Artificial Dehydration
    1, wash the fish thoroughly. Soak in 10% brine for 30 minutes to leach out the blood.
    2. Remove the viscera by opening and squeezing the belly cavity.
    3. Soak the fish in 10% brine solution for 3 to 6 hours to partially extract the water content of the fish.
    4. Precook the fish for a short period of time depending upon the size of the fish.
    5. Arrange the precooked fish on trays and racks. Place the fish i an oven or artificial dehydrated to dry under a controlled temperature.
    6.  Packs in basket when dry.


3. Air blast- the fish is dried by means of a fan run by electricity, kerosene, or alcohol.