Fish

Drying is one of the oldest food preservation techniques, and dried fish remains edible for several years. The sun or open air drying method is cheap and effective in suitable climates, requires little labor, and the resulting product is easily transportable to market. In its origins, fish was dried in the sun or in the open air and this technique is still valid in many regions. Various variants of dried fish have evolved over the centuries, notably salted cod. Salting was not economically feasible until the 17th century, when cheap salt from southern countries became available to the maritime nations of northern Europe. Thanks to technological advances and in order to guarantee the drying process and protect the quality of the product, in most industries, fish drying takes place in cold rooms equipped with units that guarantee the aforementioned aspects.

There are many species that dry; Cod is the most commonly dried fish, with other white fish such as haddock, ling and brosmion also being used to a lesser extent. Bluefin tuna is also dried to obtain mojama, but they are by no means the only species that are dried.