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Traditional fish-drying on the beach of Nazare, Portugal. Authentic Portuguese cuisine, local business.

Rows of salted fish fillets laid out on a bamboo mat under the sun for traditional drying at an open-air market in Malaysia.

Dried fish expose to sun for a long time, Food are ready to eat.

Preserved salted fish drying under hot sun

Kampong Khleang, Cambodia - April 24, 2025:Stockfish is fish that has been preserved through air drying – especially cod.The preparation for drying involves removing all innards and the head, taking out the bones or cutting the fish into fillets and stretching the fish out.You can then salt the fish. After that, you fold the fish open and stretch the belly flaps.Drying requires dry air and wind. Once dried, it is smoked over a fire.After about a week, the fish is dried. The result is hard gray plates that can be preserved for a very long time without refrigeration.The Phenomenon of Tonle Sap LakeIn the rainy season from May to the end of October, the Tonle Sap in Cambodia swells annually to become the largest freshwater lake in Southeast Asia. While the lake has an area of only 2,500 square kilometers during the dry season, its size increases fivefold during the monsoon season to 12,500 square kilometers. The reason: The rainfall during the monsoon season and the melting snow from the surrounding mountains cause the water level of the Mekong to rise dramatically.

The fish is commonly caught in Japan for local cuisine. Due to its fast degradation, it is usually preserved by sun drying soon after harvest.

Dried Pollack is a important food of Zhoushan city

Simple rural fisherman's drying of fish using a hanging rope in a seaside village in Thailand. beautiful clouds and sky

Salted fish lay on basket in the sun for natural drying

Wicker drying racks, lakeshore, Masaka Fishing Village, Lake Malawi, Malawi, Africa. Malawi, the landlocked country in southeastern Africa, is a country of highlands split by the Great Rift Valley and the huge Lake Malawi, whose southern end is within Lake Malawi National Park and several other parks are now habitat for diverse wildlife from colorful fish to the Big Five. Cape Maclear is known for its beach resorts, whilst several islands offer rest and recreation.

Dried fish.

Fresh fish fillets arranged on wire mesh for sun-drying, a traditional preservation method that enhances flavor and retains nutrients, creating a delicious and nutritious food source, Phu Quoc Island, Vietnam

Sun-dried and deep-fried fish in a quaint fishing village brings to life the coastal tradition of transforming freshly caught fish into delectable delight

The workers arrange trays of steamed fishes on bamboo troughs to dry in the sun at Vung Tau,Vietnam .

food industry

Eviscerated fish spread out to dry on the beach in Nazaré, a seaside town that has one of the most ancient fishing tradition in Portugal

Drying fish under the sun in Lau Fau Shan, Hong Kong

Drying in sun fish on table standing on cobblestone pavement in close up,Sri Lanka

Mesh with dried fish on the beach in Nazareth, Portugal. Dried salt fish on the steel mesh. High quality photo

dried roach hangs and dries under gauze view of a bottom-up

Drone view of drying dried fish and squid - a traditional food of many fishing village in Vietnamese - in Hon Ro dock, Nha Trang city, Khanh Hoa province, central Vietnam

Texture and background of dried Gianf fish on a net tray.

Dried fish by sunlight, blue sky background. Natural food preservation. Dried fish for cooking.

Eviscerated fish spread out to dry on the beach in Nazaré, a seaside town that has one of the most ancient fishing tradition in Portugal

Dried Seafood at market stall in Lau Fau Shan coastline

Dried fishes by heat from direct sunlight.

Traditionally dried in the sun squid in small fisherman village in Malaysia.

Traditional dried fish on a beach in Portugal

Büyükada Island, Prince's Islands, Istanbul, Turkey: dried fish, known locally as çiroz, is a traditional preserved seafood in Istanbul, hung to air-dry in the sun or open air, and often marinated in vinegar for added flavor before serving as a meze appetizer garnished with fresh dill and paired with rakı. Species commonly dried from the Sea of Marmara include anchovies, European pilchard (sardines), and horse mackerels (Trachurus species). This preservation method originated from the need to store abundant catches during the autumn fishing season when schools of fish migrate through the Bosphorus Strait, reflecting Istanbul's historical maritime culture influenced by Byzantine and Ottoman practices.

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