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mw-first-heading"><span class="mw-page-title-main">Dried fish</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 29 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-29" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">29 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%B3%D9%85%D9%83_%D9%85%D8%AC%D9%81%D9%81" title="سمك مجفف – Arabic" lang="ar" hreflang="ar" data-title="سمك مجفف" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%B6%E0%A7%81%E0%A6%81%E0%A6%9F%E0%A6%95%E0%A6%BF_%E0%A6%AE%E0%A6%BE%E0%A6%9B" title="শুঁটকি মাছ – Bangla" lang="bn" hreflang="bn" data-title="শুঁটকি মাছ" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-bcl mw-list-item"><a href="https://bcl.wikipedia.org/wiki/Alang_na_sira" title="Alang na sira – Central Bikol" lang="bcl" hreflang="bcl" data-title="Alang na sira" data-language-autonym="Bikol Central" data-language-local-name="Central Bikol" class="interlanguage-link-target"><span>Bikol Central</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%A7%D0%B8%D1%80%D0%BE%D0%B7" title="Чироз – Bulgarian" lang="bg" hreflang="bg" data-title="Чироз" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Peix_assecat" title="Peix assecat – Catalan" lang="ca" hreflang="ca" data-title="Peix assecat" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Trockenfisch" title="Trockenfisch – German" lang="de" hreflang="de" data-title="Trockenfisch" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Pescado_seco" title="Pescado seco – Spanish" lang="es" hreflang="es" data-title="Pescado seco" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Sekigita_fi%C5%9Do" title="Sekigita fiŝo – Esperanto" lang="eo" hreflang="eo" data-title="Sekigita fiŝo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%85%D8%A7%D9%87%DB%8C_%D8%AE%D8%B4%DA%A9" title="ماهی خشک – Persian" lang="fa" hreflang="fa" data-title="ماهی خشک" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%A7%88%EB%A5%B8_%EC%83%9D%EC%84%A0" title="마른 생선 – Korean" lang="ko" hreflang="ko" data-title="마른 생선" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%89%D5%B8%D6%80%D5%A1%D6%81%D6%80%D5%A1%D5%AE_%D5%B1%D5%B8%D6%82%D5%AF" title="Չորացրած ձուկ – Armenian" lang="hy" hreflang="hy" data-title="Չորացրած ձուկ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Ikan_kering" title="Ikan kering – Indonesian" lang="id" hreflang="id" data-title="Ikan kering" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Skrei%C3%B0" title="Skreið – Icelandic" lang="is" hreflang="is" data-title="Skreið" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Iwak_garing" title="Iwak garing – Javanese" lang="jv" hreflang="jv" data-title="Iwak garing" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/T%C5%91kehal_(gy%C5%B1jt%C5%91n%C3%A9v)" title="Tőkehal (gyűjtőnév) – Hungarian" lang="hu" hreflang="hu" data-title="Tőkehal (gyűjtőnév)" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%89%E0%B4%A3%E0%B4%95%E0%B5%8D%E0%B4%95%E0%B4%AE%E0%B5%80%E0%B5%BB" title="ഉണക്കമീൻ – Malayalam" lang="ml" hreflang="ml" data-title="ഉണക്കമീൻ" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target"><span>മലയാളം</span></a></li><li class="interlanguage-link interwiki-mnw mw-list-item"><a href="https://mnw.wikipedia.org/wiki/%E1%80%80%E1%80%80%E1%80%BE%E1%80%BA%E1%80%80%E1%80%BE%E1%80%BA" title="ကကှ်ကှ် – Mon" lang="mnw" hreflang="mnw" data-title="ကကှ်ကှ်" data-language-autonym="ဘာသာမန်" data-language-local-name="Mon" class="interlanguage-link-target"><span>ဘာသာမန်</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Ikan_kering" title="Ikan kering – Malay" lang="ms" hreflang="ms" data-title="Ikan kering" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-my mw-list-item"><a href="https://my.wikipedia.org/wiki/%E1%80%84%E1%80%AB%E1%80%B8%E1%80%81%E1%80%BC%E1%80%B1%E1%80%AC%E1%80%80%E1%80%BA" title="ငါးခြောက် – Burmese" lang="my" hreflang="my" data-title="ငါးခြောက်" data-language-autonym="မြန်မာဘာသာ" data-language-local-name="Burmese" class="interlanguage-link-target"><span>မြန်မာဘာသာ</span></a></li><li class="interlanguage-link interwiki-cr mw-list-item"><a href="https://cr.wikipedia.org/wiki/%E1%93%87%E1%92%A3%E1%94%85%E1%91%A7%E1%91%AD%E1%90%8C" title="ᓇᒣᔅᑧᑭᐌ – Cree" lang="cr" hreflang="cr" data-title="ᓇᒣᔅᑧᑭᐌ" data-language-autonym="Nēhiyawēwin / ᓀᐦᐃᔭᐍᐏᐣ" data-language-local-name="Cree" class="interlanguage-link-target"><span>Nēhiyawēwin / ᓀᐦᐃᔭᐍᐏᐣ</span></a></li><li class="interlanguage-link interwiki-ja badge-Q70893996 mw-list-item" title=""><a href="https://ja.wikipedia.org/wiki/%E5%B9%B2%E3%81%97%E9%AD%9A" title="干し魚 – Japanese" lang="ja" hreflang="ja" data-title="干し魚" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/T%C3%B8rka_fisk" title="Tørka fisk – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Tørka fisk" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Batog" title="Batog – Romanian" lang="ro" hreflang="ro" data-title="Batog" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Kapakala" title="Kapakala – Finnish" lang="fi" hreflang="fi" data-title="Kapakala" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%95%E0%AE%B0%E0%AF%81%E0%AE%B5%E0%AE%BE%E0%AE%9F%E0%AF%81" title="கருவாடு – Tamil" lang="ta" hreflang="ta" data-title="கருவாடு" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/C%C3%A1_s%E1%BA%A5y_kh%C3%B4" title="Cá sấy khô – Vietnamese" lang="vi" hreflang="vi" data-title="Cá sấy khô" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Bulad" title="Bulad – Waray" lang="war" hreflang="war" data-title="Bulad" data-language-autonym="Winaray" data-language-local-name="Waray" class="interlanguage-link-target"><span>Winaray</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E9%AD%9A%E4%B9%BE" title="魚乾 – Cantonese" lang="yue" hreflang="yue" data-title="魚乾" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E9%AD%9A%E4%B9%BE" title="魚乾 – Chinese" lang="zh" hreflang="zh" data-title="魚乾" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q5307391#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit links</a></span></div> </div> </div> </div> </header> <div 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</nav> </div> </div> </div> <div class="vector-column-end"> <div class="vector-sticky-pinned-container"> <nav class="vector-page-tools-landmark" aria-label="Page tools"> <div id="vector-page-tools-pinned-container" class="vector-pinned-container"> </div> </nav> <nav class="vector-appearance-landmark" aria-label="Appearance"> <div id="vector-appearance-pinned-container" class="vector-pinned-container"> <div id="vector-appearance" class="vector-appearance vector-pinnable-element"> <div class="vector-pinnable-header vector-appearance-pinnable-header vector-pinnable-header-pinned" data-feature-name="appearance-pinned" data-pinnable-element-id="vector-appearance" data-pinned-container-id="vector-appearance-pinned-container" data-unpinned-container-id="vector-appearance-unpinned-container" > <div class="vector-pinnable-header-label">Appearance</div> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-pin-button" data-event-name="pinnable-header.vector-appearance.pin">move to sidebar</button> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-appearance.unpin">hide</button> </div> </div> </div> </nav> </div> </div> <div id="bodyContent" class="vector-body" aria-labelledby="firstHeading" data-mw-ve-target-container> <div class="vector-body-before-content"> <div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Fish preserved by drying</div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Fish-Drying_Barn.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Fish-Drying_Barn.jpg/330px-Fish-Drying_Barn.jpg" decoding="async" width="330" height="225" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Fish-Drying_Barn.jpg/495px-Fish-Drying_Barn.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/82/Fish-Drying_Barn.jpg/660px-Fish-Drying_Barn.jpg 2x" data-file-width="694" data-file-height="474" /></a><figcaption>Fish barn with fish drying in the sun – <a href="/wiki/Van_Gogh" class="mw-redirect" title="Van Gogh">Van Gogh</a> 1882</figcaption></figure> <p>Fresh fish rapidly deteriorates unless some way can be found to preserve it. <a href="/wiki/Drying_(food)" class="mw-redirect" title="Drying (food)">Drying</a> is a method of <a href="/wiki/Food_preservation" title="Food preservation">food preservation</a> that works by removing <a href="/wiki/Water" title="Water">water</a> from the food, which inhibits the growth of <a href="/wiki/Microorganism" title="Microorganism">microorganisms</a>. Open air drying using sun and wind has been practiced since <a href="/wiki/Ancient_times" class="mw-redirect" title="Ancient times">ancient times</a> to preserve food.<sup id="cite_ref-uog_1-0" class="reference"><a href="#cite_note-uog-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Water is usually removed by <a href="/wiki/Evaporation" title="Evaporation">evaporation</a> (air drying, sun drying, smoking or wind drying) but, in the case of <a href="/wiki/Freeze-drying" class="mw-redirect" title="Freeze-drying">freeze-drying</a>, food is first <a href="/wiki/Frozen_food" title="Frozen food">frozen</a> and then the water is removed by <a href="/wiki/Sublimation_(chemistry)" class="mw-redirect" title="Sublimation (chemistry)">sublimation</a>. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. </p><p>Fish are <a href="/wiki/Food_preservation" title="Food preservation">preserved</a> through such traditional methods as drying, <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">smoking</a> and <a href="/wiki/Salting_(food)" title="Salting (food)">salting</a>.<sup id="cite_ref-smoke_2-0" class="reference"><a href="#cite_note-smoke-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> The oldest traditional way of preserving fish was to let the wind and sun dry it. <a href="/wiki/Drying_(food)" class="mw-redirect" title="Drying (food)">Drying food</a> is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. </p> <meta property="mw:PageProp/toc" /> <div style="clear:both;" class=""></div> <div class="mw-heading mw-heading2"><h2 id="Types">Types</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=1" title="Edit section: Types"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Hjell-oversikt.arj.jpeg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/32/Hjell-oversikt.arj.jpeg/220px-Hjell-oversikt.arj.jpeg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/32/Hjell-oversikt.arj.jpeg/330px-Hjell-oversikt.arj.jpeg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/32/Hjell-oversikt.arj.jpeg/440px-Hjell-oversikt.arj.jpeg 2x" data-file-width="600" data-file-height="450" /></a><figcaption>A <a href="/wiki/Fish_flake" title="Fish flake">fish flake</a>, such as this one in Norway, is a rack used for drying cod</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Fish_drying_in_the_sun_poisson_seche_Madagascar.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/90/Fish_drying_in_the_sun_poisson_seche_Madagascar.jpg/220px-Fish_drying_in_the_sun_poisson_seche_Madagascar.jpg" decoding="async" width="220" height="132" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/90/Fish_drying_in_the_sun_poisson_seche_Madagascar.jpg/330px-Fish_drying_in_the_sun_poisson_seche_Madagascar.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/90/Fish_drying_in_the_sun_poisson_seche_Madagascar.jpg/440px-Fish_drying_in_the_sun_poisson_seche_Madagascar.jpg 2x" data-file-width="1023" data-file-height="613" /></a><figcaption>Flattened <a href="/wiki/Fish_as_food" title="Fish as food">fish</a> drying in the sun in <a href="/wiki/Madagascar" title="Madagascar">Madagascar</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Assorted_dried_fishes.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/40/Assorted_dried_fishes.JPG/220px-Assorted_dried_fishes.JPG" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/40/Assorted_dried_fishes.JPG/330px-Assorted_dried_fishes.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/40/Assorted_dried_fishes.JPG/440px-Assorted_dried_fishes.JPG 2x" data-file-width="2256" data-file-height="1504" /></a><figcaption>Assorted dried fish in <a href="/wiki/Imphal" title="Imphal">Imphal</a>, <a href="/wiki/Manipur,_India" class="mw-redirect" title="Manipur, India">Manipur, India</a></figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Stockfish">Stockfish</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=2" title="Edit section: Stockfish"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><a href="/wiki/Stockfish" title="Stockfish">Stockfish</a> is unsalted fish, especially <a href="/wiki/Cod_as_food" title="Cod as food">cod</a>, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as <a href="/wiki/Fish_flake" title="Fish flake">fish flakes</a>. Cod is the most common fish used in stockfish production, though other <a href="/wiki/Whitefish_(fisheries_term)" title="Whitefish (fisheries term)">whitefish</a>, such as <a href="/wiki/Pollock" title="Pollock">pollock</a>, <a href="/wiki/Haddock" title="Haddock">haddock</a>, <a href="/wiki/Molva_molva" class="mw-redirect" title="Molva molva">ling</a> and <a href="/wiki/Brosme_brosme" class="mw-redirect" title="Brosme brosme">tusk</a>, are also used. </p> <div class="mw-heading mw-heading3"><h3 id="Clipfish">Clipfish</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=3" title="Edit section: Clipfish"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Over the centuries, several variants of dried fish have evolved. Stockfish, dried as fresh fish and not salted, is often confused with <a href="/wiki/Clipfish" class="mw-redirect" title="Clipfish">clipfish</a>, where the fish is salted before drying. After 2–3 weeks in salt the fish has saltmatured, and is transformed from wet salted fish to Clipfish through a drying process. The salted fish was earlier dried on rocks (clips) on the foreshore. The production method of Clipfish (or Bacalhau in Portuguese) was developed by the Portuguese who first mined salt near the brackish water of Aveiro, and brought it to Newfoundland where cod was available in massive quantities. (<i>q.v.</i>). <a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a> was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. </p><p>Stockfish is cured in a process called <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermentation</a> where cold adapted bacteria matures the fish, similar to the maturing process of cheese. Clipfish is processed in a chemical curing process called saltmaturing, similar to the maturing processes of other saltmatured products like the <a href="/wiki/Parma_ham" class="mw-redirect" title="Parma ham">Parma ham</a>. </p> <div class="mw-heading mw-heading3"><h3 id="Other">Other</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=4" title="Edit section: Other"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Ikan_Asin_Cabe_Ijo.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/43/Ikan_Asin_Cabe_Ijo.jpg/220px-Ikan_Asin_Cabe_Ijo.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/43/Ikan_Asin_Cabe_Ijo.jpg/330px-Ikan_Asin_Cabe_Ijo.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/43/Ikan_Asin_Cabe_Ijo.jpg/440px-Ikan_Asin_Cabe_Ijo.jpg 2x" data-file-width="2835" data-file-height="2126" /></a><figcaption><i>Ikan asin cabe ijo</i>, salted dried fish served with green chili, an <a href="/wiki/Cuisine_of_Indonesia" class="mw-redirect" title="Cuisine of Indonesia">Indonesian dish</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Keumamah.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Keumamah.jpg/220px-Keumamah.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Keumamah.jpg/330px-Keumamah.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Keumamah.jpg/440px-Keumamah.jpg 2x" data-file-width="4208" data-file-height="2368" /></a><figcaption> <i>Keumamah</i>, traditional <a href="/wiki/Acehnese_people" title="Acehnese people">Acehnese</a> dried fish <sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Dry_fish_stand_near_Banda_Aceh_(8035448940).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Dry_fish_stand_near_Banda_Aceh_%288035448940%29.jpg/220px-Dry_fish_stand_near_Banda_Aceh_%288035448940%29.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Dry_fish_stand_near_Banda_Aceh_%288035448940%29.jpg/330px-Dry_fish_stand_near_Banda_Aceh_%288035448940%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Dry_fish_stand_near_Banda_Aceh_%288035448940%29.jpg/440px-Dry_fish_stand_near_Banda_Aceh_%288035448940%29.jpg 2x" data-file-width="2736" data-file-height="3648" /></a><figcaption>Dried fish and octopus in Aceh, Indonesia</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Dried_fish_at_sale_in_Cholpon_Ata.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Dried_fish_at_sale_in_Cholpon_Ata.jpg/220px-Dried_fish_at_sale_in_Cholpon_Ata.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Dried_fish_at_sale_in_Cholpon_Ata.jpg/330px-Dried_fish_at_sale_in_Cholpon_Ata.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Dried_fish_at_sale_in_Cholpon_Ata.jpg/440px-Dried_fish_at_sale_in_Cholpon_Ata.jpg 2x" data-file-width="5798" data-file-height="3866" /></a><figcaption>Dried fish on sale in Kyrgyzstan</figcaption></figure> <ul><li><a href="/wiki/Bacalhau" title="Bacalhau">Bacalhau</a> is the <a href="/wiki/Portuguese_language" title="Portuguese language">Portuguese</a> word for <a href="/wiki/Codfish" class="mw-redirect" title="Codfish">codfish</a> and in a culinary context refers to dried and salted codfish. Fresh (unsalted) cod is referred to as <i>bacalhau fresco</i> (fresh cod). Bacalhau dishes are common in <a href="/wiki/Portugal" title="Portugal">Portugal</a> and <a href="/wiki/Galicia_(Spain)" title="Galicia (Spain)">Galicia</a>, in the northwest of Spain, and to a lesser extent in former Portuguese colonies like <a href="/wiki/Angola" title="Angola">Angola</a>, <a href="/wiki/Macau" title="Macau">Macau</a>, and <a href="/wiki/Brazil" title="Brazil">Brazil</a>. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal.</li> <li><a href="/wiki/Mackerel" title="Mackerel">Mackerel</a> (Sukho Bangdo in <a href="/wiki/Konkani_language" title="Konkani language">Konkani language</a>) is dried in <a href="/wiki/Goa" title="Goa">Goa</a> since ancient times. If preserved well they can stay for many years. <a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">Prawn</a> and shark are also dried in Goa.</li> <li><a href="/wiki/Baccal%C3%A0" class="mw-redirect" title="Baccalà">Baccalà</a> (in <a href="/wiki/Venetian_language" title="Venetian language">Venetian language</a>: bacalà) is sun-dried stockfish, rather than salt cod. In other parts of Italy dishes made with salt cod are given the same name. Baccalà dishes made with stockfish are soaked for several days to soften the fish. Salt cod, which is already soft, is also soaked to remove excess salt.</li> <li><a href="/wiki/Balyk" title="Balyk">Balyk</a> is the Russian term for the salted and dried soft parts of fish of large valuable species, such as <a href="/wiki/Sturgeon" title="Sturgeon">sturgeon</a> or <a href="/wiki/Salmon_as_food" title="Salmon as food">salmon</a>. Over time, the term has come to apply also to <a href="/wiki/Smoked_fish" title="Smoked fish">smoked fish</a> of these species.</li> <li><a href="/wiki/Boknafisk" title="Boknafisk">Boknafisk</a> is a variant of <a href="/wiki/Stockfish" title="Stockfish">stockfish</a> and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. The most common fish used for boknafisk is <a href="/wiki/Atlantic_cod" title="Atlantic cod">cod</a>, but other types of fish can also be used. If <a href="/wiki/Atlantic_herring" title="Atlantic herring">herring</a> is used, the dish is called <i>boknasild</i>.</li> <li><i><a href="/wiki/Bugeo" class="mw-redirect" title="Bugeo">Bugeo</a></i> refers to dried <a href="/wiki/Alaska_pollock_as_food" title="Alaska pollock as food">Alaska pollock</a>.</li> <li><i><a href="/wiki/Daing" title="Daing">Daing</a></i> (also known as <i>bulad</i> or <i>tuyô</i>) refers to sun-dried fish in the <a href="/wiki/Philippines" title="Philippines">Philippines</a>. Almost any kind of fish is used, but the most popular variant uses <a href="/wiki/Rabbitfish" title="Rabbitfish">rabbitfish</a> (locally known as <i>danggit</i>). Cuttlefish and squid may also dried this way<sup id="cite_ref-mm1_4-0" class="reference"><a href="#cite_note-mm1-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The amount of drying can vary. In the <i>labtingaw</i> variant, the drying period only lasts a few hours, allowing the fish to retain some moisture and texture.<sup id="cite_ref-dang2_5-0" class="reference"><a href="#cite_note-dang2-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> In the <i>lamayo</i> variant, the fish isn't dried at all, but simply marinated in vinegar, garlic and spices.<sup id="cite_ref-lamayo_6-0" class="reference"><a href="#cite_note-lamayo-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Dried_squid" class="mw-redirect" title="Dried squid">Dried squid</a></li> <li><a href="/wiki/Fesikh" title="Fesikh">Fesikh</a> is a traditional Egyptian fish dish consisting of fermented salted and dried gray mullet, of the <a href="/wiki/Mugil" title="Mugil">mugil</a> family, a saltwater fish that lives in both the Mediterranean and the Red Seas.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> The traditional process of preparing it is to dry the fish in the sun before preserving it in salt.</li> <li><a href="/wiki/Gwamegi" title="Gwamegi">Gwamegi</a> is a <a href="/wiki/Korean_cuisine" title="Korean cuisine">Korean</a> half-dried <a href="/wiki/Pacific_herring" title="Pacific herring">Pacific herring</a> or <a href="/wiki/Pacific_saury" title="Pacific saury">Pacific saury</a> made during winter. It is mostly eaten in the region of <a href="/wiki/North_Gyeongsang_Province" title="North Gyeongsang Province">North Gyeongsang Province</a> such as <a href="/wiki/Pohang" title="Pohang">Pohang</a>, <a href="/wiki/Uljin" class="mw-redirect" title="Uljin">Uljin</a>, and <a href="/wiki/Yeongdeok" class="mw-redirect" title="Yeongdeok">Yeongdeok</a> where a large amount of the fish are harvested. Guryongpo Harbor in Pohang is the most famous.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> Fresh herring or saury is frozen at -10 degrees Celsius and is placed outdoors in December to repeat freezing at night and defreezing in the day. The process continues until the water content of the fish drops to approximately 40%.<sup id="cite_ref-gwamegi_doosan_11-0" class="reference"><a href="#cite_note-gwamegi_doosan-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/H%C3%A1karl" title="Hákarl">Hákarl</a> is an Icelandic food consisting of a <a href="/wiki/Sleeper_shark" class="mw-redirect" title="Sleeper shark">sleeper shark</a> that has been fermented and dried for four or five months.</li> <li>Harðfiskur is the Icelandic term for dried fish (<a href="/wiki/Stockfish" title="Stockfish">stockfish</a>), a delicacy in Iceland (eaten as is or usually with butter). A type of wind-dried fish, called skreið, also dried but including the head, is no longer eaten domestically in modern times but is sold mostly to Nigeria where it is used in soup.</li> <li><i><a href="/wiki/Hwangtae" class="mw-redirect" title="Hwangtae">Hwangtae</a></i> refers to <a href="/wiki/Alaska_pollock_as_food" title="Alaska pollock as food">Alaska pollock</a> dried in winter undergoing freeze-thaw cycle.</li> <li><a href="/wiki/Salted_fish" title="Salted fish">Ikan asin</a> is a dried and salted fish. It is an <a href="/wiki/Cuisine_of_Indonesia" class="mw-redirect" title="Cuisine of Indonesia">Indonesian dish</a> and it is often served accompanied with <a href="/wiki/Steamed_rice" class="mw-redirect" title="Steamed rice">steamed rice</a> and <i><a href="/wiki/Sambal" title="Sambal">sambal</a></i> chili paste.</li> <li><a href="/wiki/Jwipo" title="Jwipo">Jwipo</a> is a kind of Korean fish <a href="/wiki/Jerky" title="Jerky">jerky</a> made by pressing, drying and seasoning <a href="/wiki/Filefish" title="Filefish">filefish</a>.</li> <li><a href="/wiki/Katsuobushi" title="Katsuobushi">Katsuobushi</a> is the <a href="/wiki/Japanese_language" title="Japanese language">Japanese</a> name for dried, <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermented</a>, and smoked <a href="/wiki/Skipjack_tuna" title="Skipjack tuna">skipjack tuna</a>, sometimes referred to as <a href="/wiki/Bonito" title="Bonito">bonito</a>.</li> <li>A <a href="/wiki/Kipper" title="Kipper">kipper</a> is a whole <a href="/wiki/Herring_as_food" title="Herring as food">herring</a>, a small, <a href="/wiki/Oily_fish" title="Oily fish">oily fish</a>,<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> that has been split from tail to head, gutted, salted or pickled, and <a href="/wiki/Cold_smoked" class="mw-redirect" title="Cold smoked">cold smoked</a>.</li> <li><i><a href="/wiki/Kodari" title="Kodari">Kodari</a></i> refers to half-dried young <a href="/wiki/Alaska_pollock_as_food" title="Alaska pollock as food">Alaska pollock</a>.</li> <li><a href="/wiki/Kusaya" title="Kusaya">Kusaya</a> is a Japanese style salted, dried and fermented fish. It has a pungent smell, similar to the fermented Swedish herring called <a href="/wiki/Surstr%C3%B6mming" title="Surströmming">surströmming</a>.</li> <li><a href="/wiki/Maldives_fish" title="Maldives fish">Maldives fish</a> is cured <a href="/wiki/Tuna_as_food" class="mw-redirect" title="Tuna as food">tuna</a> traditionally produced in the Maldives. It is a staple of the <a href="/wiki/Maldivian_cuisine" title="Maldivian cuisine">Maldivian cuisine</a>, as well as <a href="/wiki/Sri_Lanka" title="Sri Lanka">Sri Lankan</a> cuisine.</li> <li><a href="/wiki/Mojama" title="Mojama">Mojama</a> (Spain) consists of filleted salt-cured tuna. The word <i>mojama</i> comes from the <a href="/wiki/Arabic" title="Arabic">Arabic</a> <i>musama</i> (dry), but its origins are <a href="/wiki/Phoenicia" title="Phoenicia">Phoenician</a>, specifically from <i>Gdr</i> (<a href="/wiki/Gadir" class="mw-redirect" title="Gadir">Gadir</a>, <a href="/wiki/C%C3%A1diz" title="Cádiz">Cádiz</a> today), the first Phoenician settlement in the Western <a href="/wiki/Mediterranean_Sea" title="Mediterranean Sea">Mediterranean Sea</a>. The Phoenicians had learned to dry tuna in sea salt so they could trade it. Mojama is made by curing tuna in salt for two days. The salt is then removed, the tuna is washed and then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.</li> <li><a href="/wiki/Niboshi" title="Niboshi">Niboshi</a> is the Japanese name for dried infant sardines that are both eaten as a snack and used to make soup stock. They are also eaten in Korea.</li> <li><i><a href="/wiki/Nogari" class="mw-redirect" title="Nogari">Nogari</a></i> refers to dried young <a href="/wiki/Alaska_pollock_as_food" title="Alaska pollock as food">Alaska pollock</a>.</li> <li>Obambo is dried <a href="/wiki/Tilapia" title="Tilapia">tilapia</a>, prepared by cutting the fish open and drying it in the sun for several days.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> It is popular among the <a href="/wiki/Luo_peoples" title="Luo peoples">Luo</a> and <a href="/wiki/Luhya_people" title="Luhya people">Luhya</a> tribes, who live along the shores of <a href="/wiki/Lake_Victoria" title="Lake Victoria">Lake Victoria</a> in Kenya. Traditionally, fishing was strictly forbidden during the rainy seasons, and people relied on obambo caught earlier and preserved.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup></li> <li>Karuvadu is dried fish, prepared by sun drying it for several days. This procedure is traditionally seen in coast of Tamil Nadu in India. Various species of fish are sundried and storage timeline of these dried fishes varies from several months to years based on species.</li> <li><a href="/wiki/Tatami_Iwashi" class="mw-redirect" title="Tatami Iwashi">Tatami Iwashi</a> is a Japanese processed food product made from baby <a href="/wiki/Sardines_as_food" title="Sardines as food">sardines</a> laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional <a href="/wiki/Japanese_paper" class="mw-redirect" title="Japanese paper">Japanese paper</a>.</li> <li><a href="/wiki/Bokkoms" title="Bokkoms">Bokkoms</a> is whole, salted and dried <a href="/wiki/Mullet_(fish)" title="Mullet (fish)">mullet</a> and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Water_activity">Water activity</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=5" title="Edit section: Water activity"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The <a href="/wiki/Water_activity" title="Water activity">water activity</a>, a<sub>w</sub>, in a fish is defined as the ratio of the <a href="/wiki/Water_vapour" class="mw-redirect" title="Water vapour">water vapour</a> pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish. Available water is necessary for the microbial and enzymatic reactions involved in spoilage. There are a number of techniques that have been or are used to tie up the available water or remove it by reducing the a<sub>w</sub>. Traditionally, techniques such as <a href="/wiki/Stockfish" title="Stockfish">drying</a>, <a href="/wiki/Salted_fish" title="Salted fish">salting</a> and <a href="/wiki/Smoked_fish" title="Smoked fish">smoking</a> have been used, and have been used for thousands of years. These techniques can be very simple, for example, by using solar drying. In more recent times, <a href="/wiki/Freeze-drying" class="mw-redirect" title="Freeze-drying">freeze-drying</a>, water binding <a href="/wiki/Humectant" title="Humectant">humectants</a>, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.<sup id="cite_ref-FAO_preservation_15-0" class="reference"><a href="#cite_note-FAO_preservation-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=6" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Salt cod has been produced for at least 500 years, since the time of the European discoveries of the <a href="/wiki/New_World" title="New World">New World</a>. Before <a href="/wiki/Refrigeration" title="Refrigeration">refrigeration</a>, there was a need to preserve the codfish; <a href="/wiki/Drying_(food)" class="mw-redirect" title="Drying (food)">drying</a> and salting are ancient techniques to preserve nutrients and the process makes the codfish tastier. </p><p>The Portuguese tried to use this method of drying and salting on several varieties of fish from their waters, but the ideal fish came from much further north. With the "discovery" of Newfoundland in 1497, long after the <a href="/wiki/Basque_people" class="mw-redirect" title="Basque people">Basque</a> <a href="/wiki/Whaler" title="Whaler">whalers</a> arrived in <a href="/wiki/Channel-Port_aux_Basques" title="Channel-Port aux Basques">Channel-Port aux Basques</a><sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2020)">citation needed</span></a></i>]</sup>, they started fishing its cod-rich <a href="/wiki/Grand_Banks" class="mw-redirect" title="Grand Banks">Grand Banks</a>. Thus, <i><span title="Portuguese-language text"><i lang="pt">bacalhau</i></span></i> became a staple of the <a href="/wiki/Portuguese_cuisine" title="Portuguese cuisine">Portuguese cuisine</a>, nicknamed <i><span title="Portuguese-language text"><i lang="pt">Fiel amigo</i></span></i> (faithful friend). From the 18th century, the town of <a href="/wiki/Kristiansund" title="Kristiansund">Kristiansund</a> in <a href="/wiki/Norway" title="Norway">Norway</a> became an important place of purchasing <i>bacalhau</i> or <i>klippfisk</i> (literally "cliff fish", since the fish was dried on stone cliffs by the sea to begin with.) Since the method was introduced by the Dutchman Jappe Ippes around 1690, the town had produced klippfisk and when the Spanish merchants arrived, it became a big industry. The bacalhau or bacalao dish is sometimes said to originate from Kristiansund, where it was introduced by the Spanish and Portuguese fish buyers and became very popular. Bacalao was common food in northwest Norway to this day, as it was cheap to make. In more recent years, it has become less of an everyday staple and mostly eaten on special occasions. </p><p>This dish was also popular in Portugal and other Roman Catholic countries, because of the many days (Fridays, <a href="/wiki/Lent" title="Lent">Lent</a>, and other festivals) on which the Church forbade the eating of meat. <i><span title="Portuguese-language text"><i lang="pt">Bacalhau</i></span></i> dishes were eaten instead.<sup id="cite_ref-hist_16-0" class="reference"><a href="#cite_note-hist-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Gallery">Gallery</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=7" title="Edit section: Gallery"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul class="gallery mw-gallery-traditional center"> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:COLLECTIE_TROPENMUSEUM_Vrouwen_tijdens_het_drogen_van_vis_TMnr_20018454.jpg" class="mw-file-description" title="Women drying fish in Indonesia, 1971"><img alt="Women drying fish in Indonesia, 1971" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f3/COLLECTIE_TROPENMUSEUM_Vrouwen_tijdens_het_drogen_van_vis_TMnr_20018454.jpg/120px-COLLECTIE_TROPENMUSEUM_Vrouwen_tijdens_het_drogen_van_vis_TMnr_20018454.jpg" decoding="async" width="120" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f3/COLLECTIE_TROPENMUSEUM_Vrouwen_tijdens_het_drogen_van_vis_TMnr_20018454.jpg/180px-COLLECTIE_TROPENMUSEUM_Vrouwen_tijdens_het_drogen_van_vis_TMnr_20018454.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f3/COLLECTIE_TROPENMUSEUM_Vrouwen_tijdens_het_drogen_van_vis_TMnr_20018454.jpg/240px-COLLECTIE_TROPENMUSEUM_Vrouwen_tijdens_het_drogen_van_vis_TMnr_20018454.jpg 2x" data-file-width="700" data-file-height="700" /></a></span></div> <div class="gallerytext">Women drying fish in <a href="/wiki/Indonesia" title="Indonesia">Indonesia</a>, 1971</div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Shop_of_Dried_fish_(12).jpg" class="mw-file-description" title="Dried fish shop at Cox's Bazar, Bangladesh"><img alt="Dried fish shop at Cox's Bazar, Bangladesh" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Shop_of_Dried_fish_%2812%29.jpg/120px-Shop_of_Dried_fish_%2812%29.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Shop_of_Dried_fish_%2812%29.jpg/180px-Shop_of_Dried_fish_%2812%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Shop_of_Dried_fish_%2812%29.jpg/240px-Shop_of_Dried_fish_%2812%29.jpg 2x" data-file-width="4008" data-file-height="3006" /></a></span></div> <div class="gallerytext">Dried fish shop at <a href="/wiki/Cox%27s_Bazar" title="Cox's Bazar">Cox's Bazar</a>, <a href="/wiki/Bangladesh" title="Bangladesh">Bangladesh</a></div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Stockfisch_in_Iceland_2005.JPG" class="mw-file-description" title="Drying stockfish in Iceland"><img alt="Drying stockfish in Iceland" src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Stockfisch_in_Iceland_2005.JPG/120px-Stockfisch_in_Iceland_2005.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Stockfisch_in_Iceland_2005.JPG/180px-Stockfisch_in_Iceland_2005.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Stockfisch_in_Iceland_2005.JPG/240px-Stockfisch_in_Iceland_2005.JPG 2x" data-file-width="2592" data-file-height="1944" /></a></span></div> <div class="gallerytext">Drying <a href="/wiki/Stockfish" title="Stockfish">stockfish</a> in <a href="/wiki/Iceland" title="Iceland">Iceland</a></div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Carlb-nfld-codflakes.jpg" class="mw-file-description" title="Platforms, called fish flakes, where cod dry in the sun before being packed in salt"><img alt="Platforms, called fish flakes, where cod dry in the sun before being packed in salt" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Carlb-nfld-codflakes.jpg/120px-Carlb-nfld-codflakes.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Carlb-nfld-codflakes.jpg/180px-Carlb-nfld-codflakes.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/11/Carlb-nfld-codflakes.jpg/240px-Carlb-nfld-codflakes.jpg 2x" data-file-width="640" data-file-height="480" /></a></span></div> <div class="gallerytext">Platforms, called <a href="/wiki/Fish_flake" title="Fish flake">fish flakes</a>, where cod dry in the sun before being packed in salt</div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Malpe(24-1-08).JPG" class="mw-file-description" title="Drying salted fish at Malpe Harbour"><img alt="Drying salted fish at Malpe Harbour" src="//upload.wikimedia.org/wikipedia/commons/thumb/5/56/Malpe%2824-1-08%29.JPG/120px-Malpe%2824-1-08%29.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/56/Malpe%2824-1-08%29.JPG/180px-Malpe%2824-1-08%29.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/56/Malpe%2824-1-08%29.JPG/240px-Malpe%2824-1-08%29.JPG 2x" data-file-width="3264" data-file-height="2448" /></a></span></div> <div class="gallerytext">Drying salted fish at <a href="/wiki/Malpe" title="Malpe">Malpe Harbour</a></div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:North_carolina_algonkin-essen02.jpg" class="mw-file-description" title="Equipment for curing fish used by the Algonquin"><img alt="Equipment for curing fish used by the Algonquin" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9c/North_carolina_algonkin-essen02.jpg/120px-North_carolina_algonkin-essen02.jpg" decoding="async" width="120" height="81" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9c/North_carolina_algonkin-essen02.jpg/180px-North_carolina_algonkin-essen02.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9c/North_carolina_algonkin-essen02.jpg/240px-North_carolina_algonkin-essen02.jpg 2x" data-file-width="768" data-file-height="518" /></a></span></div> <div class="gallerytext">Equipment for curing fish used by the <a href="/wiki/Algonquian_peoples" title="Algonquian peoples">Algonquin</a></div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Shutki_maach.jpg" class="mw-file-description" title="Dried fish on sale in Kolkata, India"><img alt="Dried fish on sale in Kolkata, India" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Shutki_maach.jpg/120px-Shutki_maach.jpg" decoding="async" width="120" height="68" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Shutki_maach.jpg/180px-Shutki_maach.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/11/Shutki_maach.jpg/240px-Shutki_maach.jpg 2x" data-file-width="3264" data-file-height="1836" /></a></span></div> <div class="gallerytext">Dried fish on sale in <a href="/wiki/Kolkata,_India" class="mw-redirect" title="Kolkata, India">Kolkata, India</a></div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Dry_fish_in_the_street.jpg" class="mw-file-description" title="A Dried Flatfishes in the desk from Cantonese Wanton Noodle Shop in Yuen Long, Hong Kong"><img alt="A Dried Flatfishes in the desk from Cantonese Wanton Noodle Shop in Yuen Long, Hong Kong" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Dry_fish_in_the_street.jpg/120px-Dry_fish_in_the_street.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Dry_fish_in_the_street.jpg/180px-Dry_fish_in_the_street.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Dry_fish_in_the_street.jpg/240px-Dry_fish_in_the_street.jpg 2x" data-file-width="4000" data-file-height="3000" /></a></span></div> <div class="gallerytext">A Dried Flatfishes in the desk from Cantonese Wanton Noodle Shop in Yuen Long, Hong Kong </div> </li> <li class="gallerybox" style="width: 155px"> <div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"><a href="/wiki/File:Dried_fish_at_Fareniya_Bazar,_Indo_Nepal_Border_Trail,_Sonauli-IMG_7198.jpg" class="mw-file-description" title="Dried fish in Fareniya Bazar, Indo Nepal Border Trail"><img alt="Dried fish in Fareniya Bazar, Indo Nepal Border Trail" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Dried_fish_at_Fareniya_Bazar%2C_Indo_Nepal_Border_Trail%2C_Sonauli-IMG_7198.jpg/120px-Dried_fish_at_Fareniya_Bazar%2C_Indo_Nepal_Border_Trail%2C_Sonauli-IMG_7198.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Dried_fish_at_Fareniya_Bazar%2C_Indo_Nepal_Border_Trail%2C_Sonauli-IMG_7198.jpg/180px-Dried_fish_at_Fareniya_Bazar%2C_Indo_Nepal_Border_Trail%2C_Sonauli-IMG_7198.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Dried_fish_at_Fareniya_Bazar%2C_Indo_Nepal_Border_Trail%2C_Sonauli-IMG_7198.jpg/240px-Dried_fish_at_Fareniya_Bazar%2C_Indo_Nepal_Border_Trail%2C_Sonauli-IMG_7198.jpg 2x" data-file-width="6000" data-file-height="4000" /></a></span></div> <div class="gallerytext"> Dried fish in Fareniya Bazar, Indo Nepal Border Trail</div> </li> </ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=8" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{clear:left;float:left;margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/List_of_dried_foods" title="List of dried foods">List of dried foods</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=9" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-uog-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-uog_1-0">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.uga.edu/nchfp/publications/nchfp/factsheets/food_pres_hist.html">"Historical Origins of Food Preservation."</a>. Accessed June 2011.</span> </li> <li id="cite_note-smoke-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-smoke_2-0">^</a></b></span> <span class="reference-text">Grandidier (1899), p. 521</span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://lipi.go.id/publikasi/keumamah--a-traditional-fish-processing-and-prospect-for-development/12432">Keumamah: A Traditional Fish Processing and Prospect for Development</a></span> </li> <li id="cite_note-mm1-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-mm1_4-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFMarketman2005" class="citation web cs1">Marketman (September 28, 2005). <a rel="nofollow" class="external text" href="http://www.marketmanila.com/archives/buwad-daing-dried-fish">"Buwad / Daing / Dried Fish"</a>. Market Manila<span class="reference-accessdate">. Retrieved <span class="nowrap">November 1,</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Buwad+%2F+Daing+%2F+Dried+Fish&rft.pub=Market+Manila&rft.date=2005-09-28&rft.au=Marketman&rft_id=http%3A%2F%2Fwww.marketmanila.com%2Farchives%2Fbuwad-daing-dried-fish&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></span> </li> <li id="cite_note-dang2-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-dang2_5-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMarketman2014" class="citation web cs1">Marketman (March 11, 2014). <a rel="nofollow" class="external text" href="http://www.marketmanila.com/archives/three-ways-with-danggit-version-2-labtingaw">"Three Ways with Danggit — Version 2: Labtingaw"</a>. Market Manila<span class="reference-accessdate">. Retrieved <span class="nowrap">November 1,</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Three+Ways+with+Danggit+%E2%80%94+Version+2%3A+Labtingaw&rft.pub=Market+Manila&rft.date=2014-03-11&rft.au=Marketman&rft_id=http%3A%2F%2Fwww.marketmanila.com%2Farchives%2Fthree-ways-with-danggit-version-2-labtingaw&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></span> </li> <li id="cite_note-lamayo-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-lamayo_6-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMarketman2014" class="citation web cs1">Marketman (March 10, 2014). <a rel="nofollow" class="external text" href="http://www.marketmanila.com/archives/three-ways-with-danggit-version-1-lamayo">"Three Ways with Danggit — Version 1: Lamayo"</a>. Market Manila<span class="reference-accessdate">. Retrieved <span class="nowrap">November 1,</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Three+Ways+with+Danggit+%E2%80%94+Version+1%3A+Lamayo&rft.pub=Market+Manila&rft.date=2014-03-10&rft.au=Marketman&rft_id=http%3A%2F%2Fwww.marketmanila.com%2Farchives%2Fthree-ways-with-danggit-version-1-lamayo&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external autonumber" href="http://baheyeldin.com/egypt/feseekh-and-melouha.html">[1]</a> Baheyeldin Dynasty site</span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><span class="languageicon">(in Korean)</span> <a rel="nofollow" class="external text" href="http://100.nate.com/dicsearch/pentry.html?s=B&i=219202&v=43">Gwamegi</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110610005728/http://100.nate.com/dicsearch/pentry.html?s=B&i=219202&v=43">Archived</a> 2011-06-10 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> at Encyclopedia of Korean Culture</span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110716111651/http://www.arirang.co.kr/Tv2/KNow_Archive_New.asp?PROG_CODE=TVCR0290&view_seq=199&Page=17&sys_lang=Eng">"The True Flavor of Pohang, Gwamegi"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.arirang.co.kr/Tv2/KNow_Archive_New.asp?PROG_CODE=TVCR0290&view_seq=199&Page=17&sys_lang=Eng">the original</a> on 2011-07-16<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-13</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+True+Flavor+of+Pohang%2C+Gwamegi&rft_id=http%3A%2F%2Fwww.arirang.co.kr%2FTv2%2FKNow_Archive_New.asp%3FPROG_CODE%3DTVCR0290%26view_seq%3D199%26Page%3D17%26sys_lang%3DEng&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><span class="languageicon">(in Korean)</span> <a rel="nofollow" class="external text" href="http://www.hankyung.com/autoplus/article_view.php?id=41213">Gwamegi</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110726121235/http://www.hankyung.com/autoplus/article_view.php?id=41213">Archived</a> 2011-07-26 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>, Hankyung News, 2009-01-23.</span> </li> <li id="cite_note-gwamegi_doosan-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-gwamegi_doosan_11-0">^</a></b></span> <span class="reference-text"><span class="languageicon">(in Korean)</span> <a rel="nofollow" class="external text" href="http://100.naver.com/100.nhn?docid=795554">Gwamegi</a><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged February 2024">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup> at <a href="/wiki/Doosan_Encyclopedia" title="Doosan Encyclopedia">Doosan Encyclopedia</a></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="http://webarchive.nationalarchives.gov.uk/20101210005807/http://www.food.gov.uk/news/newsarchive/2004/jun/oilyfishdefinition">"What's an oily fish?"</a>. <a href="/wiki/Food_Standards_Agency" title="Food Standards Agency">Food Standards Agency</a>. 24 June 2004. Archived from <a rel="nofollow" class="external text" href="http://www.food.gov.uk/news/newsarchive/2004/jun/oilyfishdefinition">the original</a> on 10 December 2010<span class="reference-accessdate">. Retrieved <span class="nowrap">13 May</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=What%27s+an+oily+fish%3F&rft.date=2004-06-24&rft_id=http%3A%2F%2Fwww.food.gov.uk%2Fnews%2Fnewsarchive%2F2004%2Fjun%2Foilyfishdefinition&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSimon_Okumba_Miruka2001" class="citation book cs1">Simon Okumba Miruka (2001). <i>Oral Literature of the Luo</i>. East African Publishers. p. 40. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-9966-25-086-5" title="Special:BookSources/978-9966-25-086-5"><bdi>978-9966-25-086-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Oral+Literature+of+the+Luo&rft.pages=40&rft.pub=East+African+Publishers&rft.date=2001&rft.isbn=978-9966-25-086-5&rft.au=Simon+Okumba+Miruka&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCosmas_Milton_Obote_Ochieng2008" class="citation journal cs1">Cosmas Milton Obote Ochieng (2008). "Comparative capitalism and sustainable development: Stakeholder capitalism and co-management in the Kenyan fisheries sub sector". <i>Natural Resources Forum</i>. <b>32</b> (1): 64–76. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fj.1477-8947.2008.00168.x">10.1111/j.1477-8947.2008.00168.x</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Natural+Resources+Forum&rft.atitle=Comparative+capitalism+and+sustainable+development%3A+Stakeholder+capitalism+and+co-management+in+the+Kenyan+fisheries+sub+sector&rft.volume=32&rft.issue=1&rft.pages=64-76&rft.date=2008&rft_id=info%3Adoi%2F10.1111%2Fj.1477-8947.2008.00168.x&rft.au=Cosmas+Milton+Obote+Ochieng&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></span> </li> <li id="cite_note-FAO_preservation-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-FAO_preservation_15-0">^</a></b></span> <span class="reference-text">FAO: <a rel="nofollow" class="external text" href="http://www.fao.org/fishery/topic/12322/en">Preservation techniques</a> Fisheries and aquaculture department, Rome. Updated 27 May 2005. Retrieved 14 March 2011.</span> </li> <li id="cite_note-hist-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-hist_16-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20150530230757/http://www.bacalhau.com.br/historia.htm">"História do Bacalhau"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.bacalhau.com.br/historia.htm">the original</a> on 2015-05-30<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-13</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Hist%C3%B3ria+do+Bacalhau&rft_id=http%3A%2F%2Fwww.bacalhau.com.br%2Fhistoria.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Dried_fish&action=edit&section=10" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Dried_fish" class="extiw" title="commons:Category:Dried fish">Dried fish</a></span>.</div></div> </div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGrandidier1899" class="citation book cs1 cs1-prop-foreign-lang-source">Grandidier, A. (1899). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=ZxbgAAAAMAAJ"><i>Guide de l'immigrant à Madagascar</i></a> (in French). Paris: A Colin et cie.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Guide+de+l%27immigrant+%C3%A0+Madagascar&rft.place=Paris&rft.pub=A+Colin+et+cie&rft.date=1899&rft.aulast=Grandidier&rft.aufirst=A.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DZxbgAAAAMAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADried+fish" class="Z3988"></span></li> <li>Kurlansky, Mark (1997). <i>Cod: A Biography of the Fish That Changed the World</i>. New York: Walker. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-8027-1326-2" title="Special:BookSources/0-8027-1326-2">0-8027-1326-2</a>.</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul 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href="/wiki/Flounder#As_food" title="Flounder">Flounder</a></li> <li><a href="/wiki/Herring_as_food" title="Herring as food">Herring</a></li> <li><a href="/wiki/Mackerel_as_food" title="Mackerel as food">Mackerel</a></li> <li><a href="/wiki/Salmon_as_food" title="Salmon as food">Salmon</a></li> <li><a href="/wiki/Sardines_as_food" title="Sardines as food">Sardine</a></li> <li><a href="/wiki/Shark_meat" title="Shark meat">Shark</a></li> <li><a href="/wiki/Sturgeon#Uses" title="Sturgeon">Sturgeon</a></li> <li><a href="/wiki/Swordfish#As_food" title="Swordfish">Swordfish</a></li> <li><a href="/wiki/Tilapia#As_food" title="Tilapia">Tilapia</a></li> <li><a href="/wiki/Trout#Trout_as_food" title="Trout">Trout</a></li> <li><a href="/wiki/Tuna#Food" title="Tuna">Tuna</a></li> <li><a href="/wiki/Whitebait" title="Whitebait">Whitebait</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Shellfish" title="Shellfish">Shellfish</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abalone#Consumption" title="Abalone">Abalone</a></li> <li><a href="/wiki/Cockle_(bivalve)#In_cuisine_and_culture" title="Cockle (bivalve)">Cockles</a></li> <li><a href="/wiki/Conch#Culinary_use" title="Conch">Conch</a></li> <li><a href="/wiki/Crab_meat" title="Crab meat">Crab</a></li> <li><a href="/wiki/Crayfish_as_food" title="Crayfish as food">Crayfish</a></li> <li><a href="/wiki/Geoduck#Culinary_uses" title="Geoduck">Geoduck</a></li> <li><a href="/wiki/Krill#Human_consumption" title="Krill">Krill</a></li> <li><a href="/wiki/Lobster#As_food" title="Lobster">Lobster</a></li> <li><a href="/wiki/Mussel#As_food" title="Mussel">Mussels</a></li> <li><a href="/wiki/Oyster#As_food" title="Oyster">Oysters</a></li> <li><a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">Prawn/Shrimp</a></li> <li><a href="/wiki/Scallop#As_food" title="Scallop">Scallops</a></li> <li><a href="/wiki/Sea_urchin#As_food" title="Sea urchin">Sea urchins</a></li> <li><a href="/wiki/Category:Edible_crustaceans" title="Category:Edible crustaceans">Crustaceans</a></li> <li><a href="/wiki/Category:Edible_molluscs" title="Category:Edible molluscs">Molluscs</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other seafood</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Jellyfish_as_food" title="Jellyfish as food">Jellyfish</a></li> <li><a href="/wiki/Marine_mammals_as_food" title="Marine mammals as food">Marine mammals</a> <ul><li><a href="/wiki/Whale_meat" title="Whale meat">Whale</a></li></ul></li> <li><a href="/wiki/Octopus_as_food" title="Octopus as food">Octopus</a></li> <li><a href="/wiki/Sea_cucumbers_as_food" title="Sea cucumbers as food">Sea cucumber</a></li> <li><a href="/wiki/Edible_seaweed" title="Edible seaweed">Seaweed</a></li> <li><a href="/wiki/Squid_as_food" title="Squid as food">Squid</a></li> <li><a href="/wiki/Category:Edible_algae" title="Category:Edible algae">Algae</a></li> <li><a href="/wiki/List_of_types_of_seafood" title="List of types of seafood">List of seafoods</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Seafood" title="Category:Seafood">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_processing" title="Fish processing">Processed<br />seafood</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Caviar" title="Caviar">Caviar</a></li> <li><a class="mw-selflink selflink">Dried fish</a></li> <li><a href="/wiki/Canned_fish" title="Canned fish">Canned fish</a></li> <li><a href="/wiki/Cod_liver_oil" title="Cod liver oil">Cod liver oil</a></li> <li><a href="/wiki/Cured_fish" title="Cured fish">Cured fish</a></li> <li><a href="/wiki/Fermented_fish" title="Fermented fish">Fermented fish</a></li> <li><a href="/wiki/Fish_fillet" title="Fish fillet">Fish fillet</a></li> <li><a href="/wiki/Fish_head" title="Fish head">Fish head</a></li> <li><a href="/wiki/Fish_oil" title="Fish oil">Fish oil</a></li> <li><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauce</a></li> <li><a href="/wiki/Fish_paste" title="Fish paste">Fish paste</a></li> <li><a href="/wiki/Fish_steak" title="Fish steak">Fish steak</a></li> <li><a href="/wiki/Fish_stock_(food)" class="mw-redirect" title="Fish stock (food)">Fish stock</a></li> <li><a href="/wiki/Lutefisk" title="Lutefisk">Lutefisk</a></li> <li><a href="/wiki/Salted_fish" title="Salted fish">Salted fish</a></li> <li><a href="/wiki/Salted_squid" title="Salted squid">Salted squid</a></li> <li><a href="/wiki/Shark_liver_oil" title="Shark liver oil">Shark liver oil</a></li> <li><a href="/wiki/Shrimp_paste" title="Shrimp paste">Shrimp paste</a></li> <li><a href="/wiki/Smoked_fish" title="Smoked fish">Smoked fish</a></li> <li><a href="/wiki/Stockfish" title="Stockfish">Stockfish</a></li> <li><a href="/wiki/Surimi" title="Surimi">Surimi</a></li> <li><a href="/wiki/Roe" title="Roe">Roe</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Fish_processing" title="Category:Fish processing">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Seafood_dishes" title="Seafood dishes">Seafood dishes</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_seafood_dishes" title="List of seafood dishes">List of seafood dishes</a></li> <li><a href="/wiki/List_of_crab_dishes" title="List of crab dishes">List of crab dishes</a></li> <li><a href="/wiki/List_of_fish_dishes" title="List of fish dishes">List of fish dishes</a></li> <li><a href="/wiki/List_of_raw_fish_dishes" title="List of raw fish dishes">List of raw fish dishes</a></li> <li><a href="/wiki/List_of_tuna_dishes" title="List of tuna dishes">List of tuna dishes</a></li> <li><a href="/wiki/Bisque_(food)" title="Bisque (food)">Bisque</a></li> <li><a href="/wiki/Chowder" title="Chowder">Chowder</a></li> <li><a href="/wiki/Fish_and_chips" title="Fish and chips">Fish and chips</a></li> <li><a href="/wiki/Fish_pie" title="Fish pie">Fish pie</a></li> <li><a href="/wiki/Fish_soup" title="Fish soup">Fish soup</a></li> <li><a href="/wiki/Fried_fish" title="Fried fish">Fried fish</a></li> <li><a href="/wiki/Seafood_boil" title="Seafood boil">Seafood boil</a></li> <li><a href="/wiki/Shark_fin_soup" title="Shark fin soup">Shark fin soup</a></li> <li><a href="/wiki/Sushi" title="Sushi">Sushi</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Seafood_dishes" title="Category:Seafood dishes">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Health hazards</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ciguatera" class="mw-redirect" title="Ciguatera">Ciguatera</a></li> <li><a href="/wiki/Fish_diseases_and_parasites" title="Fish diseases and parasites">Fish diseases and parasites</a></li> <li><a href="/wiki/Mercury_in_fish" title="Mercury in fish">Mercury in fish</a></li> <li><a href="/wiki/Metagonimiasis" title="Metagonimiasis">Metagonimiasis</a></li> <li><a href="/wiki/Scombroid_food_poisoning" title="Scombroid food poisoning">Scombroid food poisoning</a></li> <li><a href="/wiki/Shellfish_poisoning" title="Shellfish poisoning">Shellfish poisoning</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Advisory services</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Seafood_mislabelling" title="Seafood mislabelling">Seafood mislabelling</a></li> <li><a href="/wiki/Sustainable_seafood" title="Sustainable seafood">Sustainable seafood</a></li> <li><a href="/wiki/Sustainable_seafood_advisory_lists_and_certification" title="Sustainable seafood advisory lists and certification">Sustainable seafood advisory lists and certification</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Animal welfare</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Declawing_of_crabs" title="Declawing of crabs">Declawing of crabs</a></li> <li><a href="/wiki/Eyestalk_ablation" title="Eyestalk ablation">Eyestalk ablation</a></li> <li><a href="/wiki/Eating_live_seafood" title="Eating live seafood">Eating live seafood</a></li> <li><a href="/wiki/Live_fish_trade" title="Live fish trade">Live fish trade</a></li> <li><a href="/wiki/Pain_in_fish" title="Pain in fish">Pain in fish</a></li> <li><a href="/wiki/Pain_in_crustaceans" title="Pain in crustaceans">Pain in crustaceans</a></li> <li><a href="/wiki/Shark_finning" title="Shark finning">Shark finning</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related topics</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Fish_preservation" title="Fish preservation">Fish preservation</a></li> <li><a href="/wiki/Fish_processing" title="Fish processing">Fish processing</a></li> <li><a href="/wiki/Gathering_seafood_by_hand" class="mw-redirect" title="Gathering seafood by hand">Gathering seafood by hand</a></li> <li><a href="/wiki/History_of_seafood" title="History of seafood">History of seafood</a></li> <li><a href="/wiki/History_of_sushi" title="History of sushi">History of sushi</a></li> <li><a href="/wiki/List_of_seafood_companies" title="List of seafood companies">List of seafood companies</a></li> <li><a href="/wiki/Pescetarianism" title="Pescetarianism">Pescetarianism</a></li> <li><a href="/wiki/Raw_bar" title="Raw bar">Raw bar</a></li> <li><a href="/wiki/Salmon_cannery" title="Salmon cannery">Salmon cannery</a></li> <li><a href="/wiki/Seafood_restaurant" title="Seafood restaurant">Seafood restaurant</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Seafood" title="Category:Seafood">Category: Seafood</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Dried_fish_and_dried_seafood" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Dried_fish_and_seafood" title="Template:Dried fish and seafood"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Dried_fish_and_seafood" title="Template talk:Dried fish and seafood"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Dried_fish_and_seafood" title="Special:EditPage/Template:Dried fish and seafood"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Dried_fish_and_dried_seafood" style="font-size:114%;margin:0 4em"><a class="mw-selflink selflink">Dried fish</a> and dried <a href="/wiki/Seafood" title="Seafood">seafood</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dried fish</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bacalhau" title="Bacalhau">Bacalhau</a></li> <li><a href="/wiki/Baccal%C3%A0" class="mw-redirect" title="Baccalà">Baccalà</a></li> <li><a href="/wiki/Balyk" title="Balyk">Balyk</a></li> <li><a href="/wiki/Bokkoms" title="Bokkoms">Bokkoms</a></li> <li><a href="/wiki/Boknafisk" title="Boknafisk">Boknafisk</a></li> <li><a href="/wiki/Bombay_Duck" class="mw-redirect" title="Bombay Duck">Bombay Duck</a></li> <li><a href="/wiki/Bottarga" title="Bottarga">Bottarga</a></li> <li><a href="/wiki/Cantonese_salted_fish" title="Cantonese salted fish">Cantonese salted fish</a></li> <li><a href="/wiki/Craster_kipper" title="Craster kipper">Craster kipper</a></li> <li><a href="/wiki/Daing" title="Daing">Daing</a></li> <li><a href="/wiki/Dried_and_salted_cod" title="Dried and salted cod">Dried and salted cod</a></li> <li><a href="/wiki/Eoran" title="Eoran">Eoran</a></li> <li><a href="/wiki/Fesikh" title="Fesikh">Fesikh</a></li> <li><a href="/wiki/Gwamegi" title="Gwamegi">Gwamegi</a></li> <li><a href="/wiki/Jwipo" title="Jwipo">Jwipo</a></li> <li><a href="/wiki/Karasumi" title="Karasumi">Karasumi</a></li> <li><a href="/wiki/Katsuobushi" title="Katsuobushi">Katsuobushi</a></li> <li><a href="/w/index.php?title=Keumamah&action=edit&redlink=1" class="new" title="Keumamah (page does not exist)">Keumamah</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://id.wikipedia.org/wiki/Keumamah" class="extiw" title="id:Keumamah">id</a>]</span></li> <li><a href="/wiki/Kipper" title="Kipper">Kipper</a></li> <li><a href="/wiki/Kusaya" title="Kusaya">Kusaya</a></li> <li><a href="/wiki/Maldives_fish" title="Maldives fish">Maldives fish</a></li> <li><a href="/wiki/Mojama" title="Mojama">Mojama</a></li> <li><a href="/wiki/Niboshi" title="Niboshi">Niboshi</a></li> <li><a href="/wiki/Piracu%C3%AD" title="Piracuí">Piracuí</a></li> <li><a href="/wiki/Sanyaa" title="Sanyaa">Sanyaa</a></li> <li><a href="/wiki/Stockfish" title="Stockfish">Stockfish</a></li> <li><a href="/wiki/Taran_(fish)" class="mw-redirect" title="Taran (fish)">Taran</a></li> <li><a href="/wiki/Tatami_Iwashi" class="mw-redirect" title="Tatami Iwashi">Tatami Iwashi</a></li> <li><a href="/wiki/Caspian_roach" title="Caspian roach">Vobla</a></li> <li><a href="/wiki/Yukola" title="Yukola">Yukola</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dried seafood</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Conpoy" title="Conpoy">Conpoy</a></li> <li><a href="/wiki/Dried_shredded_squid" title="Dried shredded squid">Dried shredded squid</a></li> <li><a href="/wiki/Dried_shrimp" title="Dried shrimp">Dried shrimp</a></li> <li><a href="/wiki/Musciame" title="Musciame">Musciame</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Misc.</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_dried_foods" title="List of dried foods">List of dried foods</a></li></ul> </div></td></tr></tbody></table></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Dried_fish&oldid=1253993318">https://en.wikipedia.org/w/index.php?title=Dried_fish&oldid=1253993318</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Categories</a>: 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