Air Drying Fish in warm climates
"Lars Johansson"
wrote in message news:dtc5g6
In the Nordic countries (at least Sweden and Norway), we have a
long
tradition of airdrying fish. Mostly white fish like cod. The
fish is gutted
and boned like Len describes but not salted. Is is held open and
flat with
sliver of wood and dried on wooden racks on the cliffs.
(Nowadays indoors.)
But is is not consumed dried. It is soaked in lye for several
weeks, then
rinsed many times and finally boiled.
What chemical is lye?
JimB
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