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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sun‑curing of salted fish in Senegal reduces moisture and preserves the product for dry‑season consumption.
Origin: Senegalese fishing communities (Traditional) — Senegal
See full technique reference →The process relies on osmotic dehydration driven by a 5–10 % salt brine, which lowers water activity below 0.6 and inhibits bacterial growth. During 3–5 days of sun‑drying at 30–35 °C and <30 % RH, lipid oxidation generates aldehydes and ketones, while surface proteins undergo Maillard‑type reactions that contribute to flavor and color.
Primary Reaction
Osmotic dehydration, lipid oxidation, and Maillard‑type surface reactions
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