Procedure for the preparation of dry fish. (Machine-translation by Google Translate, not legally binding)

摘要

Process for the preparation of dried fish, characterized in that once the fish has been decapitated and eviscerated, it is cleaned and washed for the elimination of organ and blood remains and then the fish is immersed in a vigorous, non-toxic antiseptic solution, during a period of time of not more than three hours, then dripping it to subject it to a first drying phase, preferably in a drying tunnel, at temperatures not higher than 40ºC and preferably below 30ºC at least in the first hours of drying, until a weight reduction of approximately 25% is obtained, the fish is then transferred to a cold room, where it is kept for 6 to 7 hours, and finally it is finally dried in a drying tunnel. (Machine-translation by Google Translate, not legally binding)