Sun drying seafood involves salting the fish to draw out moisture and then exposing it to direct sunlight for preservation. Here's a step-by-step guide:
Preparation
- Choose your seafood: While whole fish can be dried, pieces and fillets dry more quickly and evenly. Consider smaller fish or cutting larger ones into manageable portions.
- Clean the seafood thoroughly: Remove scales, guts, and any other unwanted parts. Rinse well with clean water.
- Prepare the salt: Use coarse, non-iodized salt. Iodized salt can impart a bitter taste. Ensure you have enough to completely cover the fish.
Salting
- Salt generously: Completely cover the fish with salt, paying particular attention to the cavity (if drying whole fish) and both sides of fillets. The salt draws out moisture and inhibits bacterial growth.
- Consider layering (optional): If drying a large quantity, you can layer the fish in a container, ensuring each piece is separated by a generous layer of salt.
Drying
- Choose a drying surface: Use a screen, rack, or other material that allows air to circulate around the fish and allows the water extracted by the salt to drain away. Avoid drying directly on the ground.
- Place the fish: Arrange the salted fish on the drying surface, ensuring they are not touching each other.
- Sun exposure: Place the drying surface in direct sunlight. The duration of drying depends on factors like the size of the fish, the intensity of the sunlight, and the humidity. Typically, it can take several days to a week.
- Turning: Turn the fish regularly (at least once a day) to ensure even drying on all sides.
- Protection: Cover the fish with netting or cheesecloth to protect it from insects and birds.
- Monitor drying: The fish is sufficiently dried when it is firm to the touch and has a leathery texture.
Storage
- Proper storage: Once dried, store the seafood in a cool, dry, and well-ventilated place. Airtight containers or vacuum sealing can help prevent moisture re-absorption and insect infestation.
- Inspect Regularly: Check the dried seafood periodically for any signs of spoilage, such as mold or discoloration.
