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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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