Recently a friend had gone on a salmon fishing trip and returned with more fresh fish then he and his family could eat. He smoked and dehydrated the extra fish that he had and gave it away to friends. I was lucky enough to be counted as one of his friends and consequently was given a portion of that incredibly delicious grub.
When he gave it to me, I asked him about how long it would last, and he said that he had no idea. I remember hearing that smoked and dried fish has been a preservation method and a staple for many cultures over the centuries, so I started researching the topic and this is what I found.
Dried fish, depending on the method of preservation and the environment it is stored in can last from a few months up to one year. However, most would recommend that you don’t let it go past 2 months.
There really are so many factors and things to be aware of in order to be safe. Let’s start to unpackage this fascinating topic so that you can enjoy this fantastic snack with confidence.
Why do people dry fish?
Fish is one of the fastest spoiling meat. If nothing is done to prolong its life, it can go bad in just a few hours. This presented quite a problem for the cultures that were dependent on fish for food and trade. So, people quickly figured out ways to preserve the fish that they caught so that they could stay out on the water longer or ship the fish to further towns and villages. Thousands of years later we still use many of the same methods as our ancestors did.
What are the ways that people dry/preserve their fish?
There are many ways that people around the world have accomplished the task of dried fish preservation. We are looking at the most popular ways from smoking to sun drying. Generally, as a rule, the drier you make and keep the fish the longer it will last. However, what you gain in longer shelf life you may lose in flavor and texture.
Smoking
Smoking fish is probably the most common form that you will find today due to its flavor infusing abilities. There is no other way to say it, smoked fish is delicious. Unfortunately, it is the least effective method for long term storage. If you leave your smoked fish out of refrigeration the meat will only last for about three days.
If you refrigerate the fish it can last upwards of three weeks. This method was helpful in areas with a lot of bugs. The smoke would deter the bugs from laying their eggs in the meat. It would also give travelers a way to take the fish they caught on the trail and make it last for a few more days and they wouldn’t have to stop and make a fire to cook, they could simply eat on the go.
The Basics
Smoking fish is generally done one of two ways “Hot Smoking” or “Cold Smoking”. The main difference is the consistent temperature you maintain throughout the smoking process. Cold smoking calls for a temperature of about 90 degrees Fahrenheit. Whereas hot smoking calls for temperatures of between 120-180 degrees Fahrenheit.
The texture and flavors generally associated with cold-smoked fish would be cool, silky, and fresh with light herbs and spices. On the other hand, hot-smoked fish is most commonly rich, flakey, heavily smoked, and often sweet. For actual instructions to help guide you through the process check out my other article here.
Dehydrating
Dehydrating fish is also a popular way that many people choose to preserve their fish. Because it’s so easy to control the temperature people have good success with this method. It can easily be done in a dehydrator or your kitchen oven. The great thing about dehydration is that it can extend the life of your fish for a few weeks out of the refrigerator and for up to two months in the fridge.
The Basics
With this method, you need to take thin pieces of your desired fish and lay it out on a rack so that none of the pieces are touching each other. Maintain a consistent temperature of between 145-155-degree Fahrenheit for 7 to 12 hours. The drier you make the fish the longer it will last however I tend to like mine a little soft when I press on it. You may want to take a few precautions if you don’t want your home to smell like fish for the day such as opening windows or placing the dehydrator in your garage while you are using it.
Salting
Salting fish may be the oldest and most prolific form of fish preservation throughout history. In almost every country and every culture, people have salted fish. To this day many people salt fish to make it last until the next season. And millions of pounds of salted fish are exported all over the world each year.
The best part about using salt to preserve fish is that this method is less susceptible to heat and cold fluctuation. People often keep buckets of the well-salted fish right outside. The salt with pull the moisture out of the fish and preserve your fish like a chip. When you are ready to eat the fish simply take it out of the salt, soak it in water for 12 to 36 hours depending on your flavor preference to rinse out the salt and rehydrate the meat. Then, cook it up into a delicious meal.
The Basics
When salting fish, you are going to want to clean your fish well. Some people choose to remove the head and fins of their fish before they store them, I tend to just gut the fish (if necessary, scale them) and store them whole.
Begin by placing about a half-inch of salt to the bottom of your food grade bucket. Next, pack the empty gut cavity with as much salt at it will take. You don’t want to have any empty space for moisture to be trapped inside your fish. Once the fish are packed with salt lay them in the bucket and leave a little space between them. Finally, cover the fish with more salt until no parts of the fish are visible and repeat the process again and again until your bucket is full.
Sun Drying
Sun Drying fish works wonderful during hot dry times of the year. Most of the people who chose this way of drying fish were Coastal communities close to the equator. This style of drying fish works great on a large scale because you don’t need to maintain a fuel source or use electricity. You simply let nature do the work for you. Therefore, it is relatively easy to dry more fish at one time.
The Basics
Of all the processes so far, this one is by far the easiest. Once you have cleaned and filleted your fish lay the meat out on a rack or screen of some kind. Next, keep the bugs from laying eggs by covering your fish with bug netting. You will need to flip the fish periodically in order to make sure it dries evenly.
Depending on the heat and sun you have the total process can take from one to three days. From experience, I can say that sun-dried fish has a different flavor than fish dried in the oven or a dehydrator. Many people choose to sun dry their fish with herb and spice mixtures for additional flavor.
Combinations
Combinations of the previously mentioned methods are also popular and increase the success of your preservation. Some of the combinations most commonly used would be a brine (salt bath) along with one of the drying methods. By combining methods, you can lengthen the preservation time and increase flavor.
How do you know when your dried fish is done?
Like stated earlier the drier you make the fish the longer it will last. However, you will be trading some texture preferences for the preservation time. When your fish is done it will be stiff. You will be able to pick it up and hold the fillet by the far side without it drooping or sagging at all. If you press on the fish it should be firm to the touch with only a little give.
Depending on the fish that you use it will take a little longer and the finished product may feel a little different. For instance, a fatty fish such as lake trout or salmon is very oily and will take longer to dry. Also, once the fish is dry it will have a more pliable final product because of the amount of oil within the fish. Whereas less fatty fish such as panfish will dry quicker and be a bit my firm when finished.
How to Store Dried fish?
Before you begin the storing process let the meat cool down completely. If you store the meat while it is warm you may have condensation build up in your storage container and cause your meat to spoil, moisture is the enemy of dried goods.
There are many different types of storage containers and most work just fine. The key is to use something airtight and to pack it tight so that there is less oxygen in the container when you store them. I really like mason jars for storing my dried meats. They are cheap and work very well for me. I also enjoy the fact that I can easily inspect the contents without opening the container.
Once you have your meat in the storage container of your choice you are going to want to store the finished product in the right location. Look for a cool, dry location out of direct sunlight. I store mine in a pantry in my basement. It is always about 55 to 60 degrees, dry and has so windows. It is the perfect location. If you don’t have a basement pantry, look for a low cupboard. Someplace low and cool and out of the sunlight.
How to know if your fish has gone bad?
You are always going to want to check the stored fish for spoilage before you eat it. So, what do you look for? It’s simple.
- Look for visible signs first like mold or discoloring of the meat. If you used mason jars like I do this should be easy enough to do.
- Open the dried fish and look for moisture. If moisture is overabundant you will see places were the meat has swelled. It should be nice and uniformly dry.
- Use your nose. If the fish doesn’t smell quite right than get rid of it. It should smell strong of fish. If it smells rancid or sour at all don’t risk it, just throw it out.
What to do with the old fish?
My best two options I have found are to either give it to your pets or throw it into your garden. My dog loves dried fish and it’s a great healthy snack to reward him with. The other is to use it as compost in your garden. Fish is very good for your garden and your plants will eat up all the nutrients come springtime. Either way, it’s a win-win. Nothing ever goes to waste on the homestead.
Conclusion
Depending on the methods of preservation you can get your fish to last from a few days to a year. I highly recommend that you test each of the methods talked about. Having the skills to preserve your own meat is one of the many invaluable skills that are becoming rarer.
Make sure that you test your meat before you eat it and if you have any doubt just give it to your furry friend. I hope you were able to learn something and make sure you take a look at our other related articles.
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