Dried fish called the first salted and then provyalennuyu in the air. Taken for drying fish fat or high fat content. This fish is under the influence of heat and sunlight gradually dehydrated, and in the flesh (in proteins and fat) undergoing complex physical and biochemical processes, in which case it acquires a peculiar taste. Of particular fatty fish after drying obtained gourmet foods. The peculiarity of dried fish is that it can be eaten without cooking. Dried fish, especially dehydrated sufficiently well preserved for a long time.