Using an Oven
Preheat the oven to 180 °C (356 °F). Turn the oven on, and wait for it to heat up to the required temperature. Many ovens will have a small light or switch that indicates when the set temperature is reached, but if not, waiting for approximately 15 minutes will do. If you are using a fan-forced oven setting rather than a conventional setting, reduce the temperature by 20 °C (68 °F).
Clean the fish by removing the innards and the skin. Use a sharp knife to cut along the belly of the fish until you reach the head. Scoop out all of the innards using a spoon, and discard these. Rinse out the cavity, scrape off the skin, and run the fish under cool water. You only need to clean the fish if you are have purchased or caught a whole fish to dry. If you prefer, you can ask your local fishmonger to clean and fillet the fish for you, so that you can dry it in smaller pieces.
Rub salt all over the fish. Sprinkle salt over the entire fish. Use your hands to rub it into the flesh. Kosher salt is the best type of salt to use on fish.
Cook the fish in the oven for 15 minutes. Place the fish on an oven tray, and leave it in the oven with the door closed. Set a timer for 15 minutes.
Turn the oven off and leave the fish in the oven for 1 day. When the timer goes off, turn off the oven, but leave the fish resting on the oven tray. Keep the oven door closed.
Repeat the cooking and drying process for 2 more days. In 24 hours time, preheat the oven and cook the fish for 15 minutes again, before switching the oven off. Repeat this process on the third day, and then remove the fish from the oven after the final drying session. Keep the fish in the oven for the entire 3 days, including while the oven is preheating. This means that you cannot cook using the oven during this time.
Store the dried fish in a cool, dry place. Place the dried fish into an airtight, glass or plastic container in the pantry. The fish should last for 1-2 weeks. Dried fish can also be stored in the refrigerator for 3-4 weeks.
Using a Dehydrator
Clean the fish and remove the skin. Remove the skin or scales of the fish using a dull knife. Remove the innards of the fish, and rinse the body inside and out thoroughly. You only need to clean the fish if you have purchased or caught a whole fish. If possible, ask your local fishmonger to fillet the fish, or slice it into thin strips for you.
Slice the fish into 0.375 in (0.95 cm) thick strips. Make sure that all of the pieces are similar in size, as this ensures that they will dehydrate evenly. Remove any bones as you come across them.
Marinate the fish pieces for 30 minutes in a salt water brine. Combine ¾ cup (205 g) of salt and 1 ½ quarts (1.42 L) of cold water in a large dish. Place the pieces of fish into the brine, and let them marinate for 30 minutes.
Rinse off and dry the fish pieces. Drain away the brine from the fish pieces. Run the strips under cool, running water to wash the salt away thoroughly. Use a paper towel to pat each piece dry.
Season and store the fish strips in the refrigerator for 6 hours. Place the fish pieces into a plastic or glass airtight container. Add salt or your favorite seasoning to the fish. Some fish seasonings to try include pepper, paprika, oregano, or garlic powder. Refrigeration at this point is necessary because it helps the dry cure to set in the fish.
Place the fish strips in the dehydrator for 8-12 hours at 145 °F (63 °C). Place the fish strips on the dehydrator trays. Make sure that the pieces aren't touching each other. Test when the fish strips are ready by checking that there is no visual moisture, that the strips do not crumble when they are squeezed, and that they smell fishy.
Store the dried fish strips in a cool, dark place for up to 2 months. Place the fish pieces into vacuum sealed jars, or into zip lock plastic bags. A pantry is an ideal location to store the dried fish. If you want to increase the shelf life of the dried fish pieces, place the pieces into the freezer for up to 6 months.
Choosing Fish to Dry
Choose fish that is fresh with bright and shiny skin. Check that the eyes are clear and not cloudy, as this indicates that the fish has been freshly caught. There shouldn't be an overly fishy smell. Avoid fish that have dull, dry, or loose scales.
Avoid choosing fatty fish as it will spoil faster. Fish that is low in fat will keep for longer when dried. Try cod, flounder, snapper, or sole. Fatty types of fish include catfish, salmon, and shark. Any type of fish can be dried, however the lighter it is, the longer it will last.
Dry the fish as quickly as possible. When you catch or purchase fresh fish, start the drying process as soon as possible to keep it fresh. This will avoid spoilage, and the dried fish will taste better. Don't dry frozen fish, as the quality of the dried product won't be as good.
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