Description
Air drying fish removes water through evaporation at controlled temperature and humidity, lowering water activity below the bacterial growth threshold.
Technical
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.
Science
Primary Reaction
Water evaporation and salt-induced osmosis
Sensory Profile
Aroma ()
saltyfishyumamidryearthybrinysmokymarineagedsavory