Dried fish make a savory comeback in global cuisine
Today, dried fish are more of a culinary curiosity for those seeking unusual tastes. In the past, they were a common sight on dining tables, especially in poorer households. They can serve as an alternative to chips, add variety to appetizers, and surprise with their deep flavor.
For centuries, before refrigerators became commonplace and transporting fresh food was a challenge, drying fish was one of the most effective preservation methods. This practice allowed people to store supplies from the warmer months to use during the scarce winter. Nowadays, dried fish are rarely seen on tables, but they can occasionally be found in specialized shops.
A delicacy for the poor
Access to lakes was widespread and often free, so residents of nearby villages frequently benefited from the waters. They caught crayfish and fish, some of which were dried and stored for difficult times to come. Anyone, regardless of financial situation, could stock up for the winter. Well-prepared fish could be stored for months. They were often heavily salted to preserve them further and enhance their flavor. In the past, fish were dried naturally in the sun and wind, allowing nature to do its work. Today, special drying facilities are more commonly used.
Eating dried fish was not unique to the USA; they were also very popular in Scandinavian countries and Eastern Europe. Southern Europe should also be mentioned, where dried sardines were a delicacy for fishermen and coastal residents. Dried bonito tuna flakes are still commonly found in many Asian dishes today, particularly in Korea.
Currently, dried fish are experiencing a renaissance. No longer merely a snack for the poor, they have become a culinary curiosity appreciated by chefs and gourmets around the world.
What do dried fish taste like?
The drying process enhances the umami flavor of the fish, concentrating it in each piece. Depending on the drying method, the texture of the fish can vary—from hard and chewy to delicate and crispy. They can be enjoyed as a snack, providing a crunchy alternative to chips with thin fillets of cod or pollock. In some countries, dried fish are served as a snack with beer or other alcoholic beverages. They are also used as components in more complex dishes. Dried fish can be purchased in flake or powdered form and used as a garnish or seasoning for snacks.
However, dried fish are not for everyone, mainly due to their high sodium content. Excessive sodium consumption is linked to elevated blood pressure and kidney strain, so individuals with high blood pressure or kidney problems should be particularly cautious.
