Fish drying

Removal of water from fish by evaporation or by other methods to simulate traditional air drying, but under controlled conditions. The water removal will slow down, or stop, microbiological or autolytic activity and can thus be used as a method of preservation.

Objectives

  • Food preservation

Other characteristics

  • Maintain nutritional value

Degree of integration of marine resources

High

Potential sectors of aplication

  • Seafood

Entities