Salt-Drying Fish


This is best done outside in shade, with freshly caught, lean fish. While fish is still alive, remove gills and place fish head-down in a bucket to bleed clean. Scale small fish, then split open and remove backbone. Fillet large fish, then remove skin. Coat all fish surfaces liberally with salt (1 lb. salt per 2 lbs. fish). Stack up to 12 layers of split fish flesh-side-up on slatted wood racks outside in shade. Cover loosely with mosquito netting or cheesecloth to keep away flies. Bring inside each night and when rain threatens. Dry outside in shade for 1 to 2 weeks. Then rub away salt, spread fish beside one another on racks and dry in shade 1 to 2 more days, until no imprint is left when fleshy part of fish is pinched. Wrap fish in plastic and store in a cool, dry place. To freshen prior to using, soak for 1 to 2 hours in either cold water or milk. Discard liquid and cook as desired. Will keep for several months.


Email Newsletters and Special Offers

Sign up for Cruising World emails to receive the latest news on cruising, sailing skills, and safety on the water as well as special offers from Cruising World’s partners.

By signing up you agree to receive communications from Cruising World and select partners in accordance with our Privacy Policy. You may opt out of email messages/withdraw consent at any time.

More Uncategorized