Drying fish is the oldest way to preserve a catch, and it works because removing water stops bacteria and mold from growing
Dried fish keeps for months without refrigeration, tastes concentrated and rich, and requires nothing but salt, air, and time. The method is simple: you salt the fish to draw out moisture, hang it where air moves freely, and let it dry until it bends without breaking. The whole process takes three to ten days depending on the size of the fish, the humidity where you live, and how thickly you slice it. You do not need special equipment—a clean workspace, a sharp knife, and somewhere to hang the fish will do.
The reason drying works is that bacteria and mold need water to grow. When you remove enough moisture from the flesh, the fish becomes inhospitable to the microbes that cause spoilage. Salt speeds this up by drawing water out through osmosis and also seasons the fish as it dries. The result is shelf-stable protein that tastes nothing like fresh fish—it is denser, saltier, and more umami-forward. Dried fish works in soups, stews, rice dishes, and as a snack on its own.
Key Takeaways
- Salt the fish heavily, let it sit for several hours to release moisture, then rinse and pat it dry before hanging.
- Slice the fish into thin, even pieces—roughly one-quarter to one-half inch thick—so it dries uniformly without spoiling in the center.
- Hang the fish in a place with good air circulation, low humidity, and protection from direct sun, insects, and rain.
- The fish is ready when it bends without snapping and feels leathery throughout, which usually takes three to ten days.
- Store dried fish in an airtight container in a cool, dry place, and it will keep for several months.
Prepare the fish by cleaning, filleting, and salting
Start with a fresh catch. Gut and scale the fish as soon as you land it, then rinse it thoroughly under cold water. Pat it completely dry with a clean cloth—any surface moisture will slow drying and invite mold. If you are drying whole small fish like smelt or anchovies, leave them intact. For larger fish, fillet them or cut them into thick steaks, removing as many bones as you can reach with tweezers.
Once the fish is clean and dry, lay it on a cutting board and salt it heavily on both sides. Use enough salt that you can see a visible layer—roughly one tablespoon per pound of fish is a starting point, though you can adjust to taste. The salt will draw moisture to the surface. Let the fish sit at room temperature for four to eight hours. You will see liquid pooling on the board and on the fish itself. This is the salt doing its job.
After the salt has drawn out the initial moisture, rinse the fish under cold running water to remove the excess salt and any impurities that have surfaced. Pat it dry again with a clean cloth. This is the fish you will hang to dry.
Slice the fish into pieces that dry evenly
Thickness matters because thin pieces dry faster and more uniformly than thick ones. If the outside dries while the inside stays moist, bacteria can grow in that damp center and spoil the whole piece. Aim for slices roughly one-quarter to one-half inch thick, depending on the type of fish. Lean fish like cod or halibut can be slightly thicker. Oily fish like mackerel or herring should be thinner because the fat slows moisture loss.
Use a sharp knife and cut perpendicular to the backbone, following the natural lines of the muscle. If you are working with fillets, you can slice them lengthwise into strips, or cut them crosswise into smaller pieces. The goal is uniform thickness so every piece reaches the same level of dryness at roughly the same time. Uneven pieces will either be overdried and brittle or underdried and at risk of spoilage.
Hang the fish where air moves freely and moisture can escape
The drying space is as important as the fish itself. You need a place with good air circulation, low humidity, and protection from rain, direct sun, and insects. A screened porch, a garage with the door cracked open, or a shed with windows works well. Avoid kitchens and enclosed spaces where humidity lingers. If you live in a humid climate, drying will take longer and you may need to use a fan to keep air moving.
Thread the fish onto wooden skewers, bamboo rods, or clean string, spacing the pieces so they do not touch each other. Air needs to reach all sides. Hang the skewers or rods at a height where they will not be disturbed and where insects cannot land on the fish. Some people build a simple wooden frame and drape cheesecloth over it to keep bugs away while still allowing air to pass through. Others use a hanging rack with mesh shelves.
Position the fish so it hangs vertically or at a slight angle, allowing any remaining moisture to drip away. Check the space daily. If you notice condensation or if the air feels stagnant, open a window or position a fan to keep things moving. In dry climates with good air circulation, the fish may be ready in three to five days. In humid areas, it can take seven to ten days or longer.
Monitor the drying process and watch for signs of spoilage
As the fish dries, it will change color and texture. The flesh will darken slightly and become firmer. After the first day or two, you may notice a white coating on the surface—this is salt and amino acids crystallizing, and it is normal. Do not wash it off. If you see any fuzzy growth, slime, or an off smell, that piece has spoiled and should be discarded immediately. Mold can spread to nearby pieces, so remove the affected fish and increase air circulation.
Check the fish daily by gently bending a piece. When it is fully dry, it should bend without snapping and feel leathery throughout. There should be no soft or damp spots in the center. If you bend it and it cracks sharply, it is overdried—this is not dangerous, but the texture will be very brittle. If it feels soft or moist anywhere, it needs more time.
Weather matters. If rain is forecast or humidity spikes, bring the fish inside temporarily. A sudden damp spell can undo days of work. Once the fish reaches the leathery stage, it is much more stable, but until then, protect it from moisture.
Store dried fish in airtight containers away from heat and light
Once the fish is fully dry, let it cool to room temperature, then pack it into airtight containers. Glass jars with tight lids work well, as do resealable plastic bags with as much air pressed out as possible. Store the containers in a cool, dry place—a pantry, a basement, or a cupboard away from the stove. Avoid direct sunlight and heat, which can degrade the fat in the fish and shorten shelf life.
Properly dried and stored fish will keep for several months. If you live in a very humid climate, you may want to add a small packet of food-grade silica gel to the container to absorb any stray moisture. Check the fish occasionally for any signs of mold or off-smells. If the storage space is cool and dry, the risk is low, but vigilance is worth it.
Some people vacuum-seal dried fish for even longer storage, which can extend shelf life to a year or more. This is especially useful if you have dried a large batch and want to preserve it through the seasons.
Use dried fish in soups, stews, and grain dishes
Dried fish is intensely flavored and a little goes a long way. Rehydrate it by soaking in water, broth, or wine for fifteen to thirty minutes before cooking, or add it directly to simmering soups and stews where it will soften as it cooks. The soaking liquid becomes flavorful stock, so do not waste it. Use dried fish to add depth to rice dishes, noodle soups, and bean stews. It pairs especially well with tomatoes, garlic, and onions.
You can also eat dried fish as a snack, straight from the jar. It is salty and chewy and satisfying. Some people crumble it over rice or salads. Others simmer it gently with a little oil and garlic to soften it slightly before serving. Experiment and see what tastes good to you.
Frequently Asked Questions
Can I dry fish in the sun?
Direct sun can cook the outside of the fish too quickly and trap moisture inside, plus it can degrade the fat and cause rancidity. Shade with good air circulation is better. If you live in a very dry, cool climate with low humidity, some sun exposure is fine, but keep the fish mostly in shade and bring it inside if the temperature rises above 75 degrees Fahrenheit.
What if my fish starts to smell bad while drying?
A strong fishy smell is normal, but a sour or ammonia-like smell means spoilage. Remove the affected pieces immediately and discard them. Increase air circulation and lower the humidity if possible. If multiple pieces spoil, the conditions are too damp and you may need to move the fish to a drier location or use a fan.
How salty will the dried fish be?
The salt draws out moisture but much of it rinses away when you wash the fish after salting. The final product is salty but not inedible. If you prefer less salt, rinse the fish more thoroughly or use less salt to begin with, though this may slow drying slightly. You can also soak dried fish in fresh water for a few minutes before cooking to reduce saltiness.
Can I dry fish in the oven or a dehydrator?
Yes. Set the oven to the lowest temperature, usually 150 to 170 degrees Fahrenheit, prop the door open slightly to let moisture escape, and dry the fish for six to twelve hours depending on thickness. A food dehydrator works similarly—follow the manufacturer's instructions, usually around 160 degrees Fahrenheit for eight to twelve hours. Air drying is slower but requires no electricity and many people prefer the flavor.
How do I know if dried fish has gone bad in storage?
Look for mold, discoloration, or an off smell. If the container has condensation inside, the seal is broken or the storage space is too humid. Dried fish that has absorbed moisture is at risk of spoilage. When in doubt, discard it. Properly dried and stored fish should smell like concentrated fish and salt, not sour or rancid.