Dried fish

Dried fish is fish preserved by removing most of its moisture through sun-drying, air-drying, or other drying methods. It may be eaten directly or rehydrated for cooking.

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Water activity: Water activity measures how much water in a material is available for microbial growth and chemical reactions. The preservation effect depends on lowering available water, not merely reducing total moisture.
Bacalhau: Bacalhau is Portuguese-style salted, dried cod, commonly rehydrated before cooking. It is a well-known product made by combining salting with drying.
Food preservation: Food preservation comprises methods that delay spoilage and extend the usable life of food. Drying belongs to a broad history of techniques developed before refrigeration.
Food security: Food security exists when people have reliable access to sufficient, safe, and nutritious food. Dried fish can extend supplies beyond the short period when fresh catches are available.
Osmosis: Osmosis is the movement of water across a selectively permeable membrane from higher to lower water potential. Salt draws water from fish tissue when drying is combined with salting.
Stockfish: Stockfish is unsalted cod or related fish air-dried in cold, windy conditions, especially in Norway. It demonstrates how climate and airflow can preserve fish without added salt.
Salt curing: Salt curing preserves food by applying salt to reduce available water and inhibit many microorganisms. Many traditional dried fish products pair salt curing with moisture removal.
Food trade: Food trade is the exchange of food products between people, regions, or countries. Lower weight and longer shelf life make dried fish easier to transport and sell.
Food dehydration: Food dehydration is the removal of water from food to slow spoilage and reduce weight or volume. Dried fish is one application of this broader preservation process.
Bokkoms: Bokkoms are whole, salted and dried mullet traditionally produced in South Africa’s Western Cape. This regional preparation preserves small fish whole rather than as fillets.