How to Make Overnight Dried Fish at Home

Introduction

• Dried fish is a staple in Japanese cuisines, often seen in markets but also simple to make at home.

Required Items

• Fish Types: Sardine, Horse Mackerel, Flatfish, Sea Bream, Atka Mackerel (example used in this guide).
• Tools:
  • Fish scaler
  • Deba knife
  • Bamboo strainer
  • Drying basket
• Other Materials:
  • Salt (for pickling)

Steps to Make Dried Fish

1. Scale the Fish

• Use a fish scaler for efficiency, though a knife can also be used.

2. Open the Fish

• Make a cut to open the fish in half while leaving a sheet of skin.
• Methods:
  • Back-side opening: Better grill appearance, harder to cut head.
  • Belly-side opening: Easier to cut, harder to maintain appearance when grilling.
• Insert the knife carefully along the back without damaging guts.

3. Remove the Guts

• Handle guts carefully to avoid bad smell transfer.

4. Soak the Fish in Salt Water

• Use a salt concentration of 3-10%.
• Soak for 20-30 minutes for overnight dried fish.

5. Dry the Fish

• Dry in a shaded, ventilated place, ideally on a sunny day.
• Time required: 1 to 6 hours until the fish surface no longer sticks.
• Use a drying basket to protect from flies and birds; bamboo strainer recommended for its antibacterial properties.
• Turn fish over several times to dry evenly.
• Adjust drying based on desired texture and preservation needs.

Summary

• Dried fish is a traditional preservation method, but in modern times, adjust salt concentration to around 3% and dry for 2-4 hours.
• Can be preserved in the freezer if not eaten immediately.
• Experiment with different fish types, salt concentrations, and drying times for a customized recipe.

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