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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Air drying fish removes water through evaporation at controlled temperature and humidity, lowering water activity below the bacterial growth threshold.
Origin: Nordic fishermen, East Asian fishermen, Mediterranean fishermen (Traditional) — Nordic countries, East Asia, Mediterranean
See full technique reference →During dehydration, water molecules escape from the fish matrix, reducing water activity (a_w) to <0.6. Salt brining creates an osmotic gradient that further draws out moisture and inhibits microbial enzymes. UV exposure generates reactive oxygen species that damage microbial DNA, providing an additional hurdle.
Primary Reaction
Water evaporation and salt-induced osmosis
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