Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
Fish barn with fish drying in the sun – Van Gogh 1882
A fish flake, such as this one in Norway, is a rack used for drying cod
Flattened fish drying in the sun in Madagascar
Assorted dried fish in Imphal, Manipur, India
Food drying is a method of food preservation in which food is dried. Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.
Flattened fish drying in the sun in Madagascar. Fish are preserved through such traditional methods as drying, smoking and salting.
A whole potato, sliced pieces (right), and dried sliced pieces (left), 1943
1890 newspaper advertisement showing tin of dried coconut
A collection of dried mushrooms