Ke Alahou, Volume I, Number 4, 1 February 1980 — How To Dry Fish [ARTICLE]

How To Dry Fish

1. After Gatching, the fish shou!d be kept eool and covered. 2. For small fish, cut on one side of the dorsal line through the head leaving the belly intact; medium size fish, cut through the bones parallel to the spinal eolumn arfd slice flesh to allow salt penetration; and big fish (marlin." swordfish, ahi) fi!let the meat and cut into strips about 1" x 1" x 12," 3. Spread open fish, remove gills and viscera. Wash cavity elean. 4. Slap flesh stde of fish onto the salt and stack (salted side down) ?nto container. Ēaeh layer should be at right angles on top of eaeh other. Cover and let stand overnight. 5. The next day, wash fish and soak in water for 2 hours, During this periōd, change water three times. 'When the salt ean barely be tasted, the fish is ready for drying. 6. Plaee fjsh (one layer per box) on center drying rack and close top rack. Let dry in hot simlight, sloring indoors in the evenings. For n mgist'pnd

soft texture, (i'a naenae); dry fish for one !ialf to a full day. For longer lasting fish 4 (i'a malo'o); dry thoroughly for 2 to 3 days. For really hard fish, (wikane); dry a day or tvvo louger. /The £ish should last several \veeks to a fevv months dfcpending on hpw dry it is and how it is siored. 3f thoroughly dried, the fish will keep at room temperature, If the fish is half-dried or if it is to be kept for a long time, store in the freezer. The suu-drying technique was lifesaving tool for the ancient Hawaiians. Dried fish high in protem and otlmr nutrieuts was served as an emeigaency ration in times of fsmine, Today» however, dried fish is s,erve4 as a condiment or side dish with other foqds, For more iafqrmatioii on how to sun-dry fish, contact the §ea Grant CJollege Marine Advisory Program, 2540 Maile Way, £52 B Spaldhig Hall', Honolulu, Hl 96822. , | ia Pt)iy««smn Sociely, Davtd Koy» lohu Krubc Moku K.*rsyjsk' (hou' in tlw 1