Description
Samoan fish sun‑drying involves laying fish flat on woven mats and exposing them to direct sunlight for several days to reduce moisture content.
Technical
During sun‑drying, water is removed by evaporation, while protein denaturation begins near 60 °C, altering texture and reducing enzymatic activity. Rapid moisture loss limits lipid oxidation and inhibits aerobic bacterial growth, preserving the fish.
Science
Primary Reaction
dehydration (water removal) and protein denaturation
Sensory Profile
Aroma ()
smokybrinysun-warmedoceanicminerallightly fermented
Origin & History
Civilization
Samoan people
Era
19th century