Dried Fish: Nutritional Benefits, Processing Methods
Dried fish has been a staple food in many cultures for centuries, valued for its extended shelf life, nutritional benefits, and rich flavors. The dehydration process—through sun-drying, salting, smoking, or modern mechanical drying methods like freeze-drying and convection—helps inhibit microbial growth while preserving the fish’s nutrient content. From Bangladesh to Japan and Vietnam, each region has developed its own unique methods of fish drying, producing delicacies that are not only culturally significant but also nutritionally beneficial. In addition to discussing the health benefits and physicochemical characteristics of dried fish, this article will explore the microbial aspects and safety challenges of dried fish processing, concluding with a list of the most famous Vietnamese dried fish specialties.
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