[Sca-cooks] Best types of dried fish

Terry Decker t.d.decker at worldnet.att.net
Thu May 29 12:53:43 PDT 2008


> Which types of dried fish do you think are the tastiest and the most 
> useful?
>

Actually, I prefer smoked salmon.  Other than that, my experience has been 
with a little salt cod, which is nothing to write home about.

>
>
> Also, I'm trying to figure out the fresh fish to dried fish weight ratio.
> So if I have an ounce of dried fish, how much fresh fish did that used to
> be?  Or if I have a pound of fresh fish, how much dried fish will I have
> when it's properly dried?  I have found once reference that says that 70% 
> of
> the water needs to be removed to dry the fish to preserve it,  but that 
> just
> gives info on one of the variables.
>
>
>
> Sharon

The choice of drying method, salted, brined, smoked or sun and air dried 
changes the amount of weight you lose.  Brined should lose the least, smoked 
and air cured the most.  A firm bodied fish should lose less weight than a 
soft bodied fish.  In general, the longer a fish is in the process of 
curing, the greater the weight loss.

To give you some idea of the variables that concern weight loss in drying 
fish, I've add the links below.

Have fun.

Bear

http://www.fao.org/docrep/005/T0606B/T0606B17.htm

http://www.oee.nrcan.gc.ca/publications/industrial/fish-processing/fish-processing.cfm?attr=24 




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