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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional West African method that salts and sun‑dries fish to preserve it.
Origin: Yoruba, Hausa, Fulani (pre‑colonial to present) — West Africa
See full technique reference →Salting creates a 10–15 % NaCl brine that denatures fish proteins and promotes cross‑linking, while subsequent sun‑drying reduces water activity below 0.6. The combined dehydration and protein stabilization inhibit bacterial growth, extending shelf life.
Primary Reaction
salt‑induced protein denaturation and dehydration
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