From humble sustenance to gourmet delight: The revival of dried fish
Today, dried fish are more of a culinary curiosity for those seeking unusual tastes. In the past, they appeared more frequently on tables, especially in poorer households. They can serve as a substitute for chips, diversify appetizers, and surprise with their deep flavour.
For centuries, when refrigerators were a luxury or hadn't yet been invented, and transporting fresh food was challenging, drying fish was one of the best ways to preserve it. This technique allowed supplies from the warm months to be used during winter scarcity. Today, it's rare to find dried fish on tables, but sometimes they can be found in specialized shops.
A delicacy for the poor
Access to lakes was widespread and free, so residents of nearby villages often took advantage of the benefits of the waters. They caught crayfish and fish, some of which were dried and stored for tough times. Anyone, regardless of their financial status, could stock up for the winter. Well-prepared fish could be stored for months. They were often heavily salted to further preserve the meat and enhance the flavour. In the past, fish were dried naturally. Fish were left in the sun and wind to let nature do its work. Today, special drying facilities are more commonly used.
Eating dried fish was not exclusive to Canada; they were also popular in Scandinavian countries and Eastern Europe. It's also worth mentioning Southern Europe, where dried sardines were a delicacy for fishermen and coastal settlements. Dried bonito tuna flakes are still used in many Asian dishes today, particularly in Korean cuisine.
Today, dried fish are experiencing a renaissance. They are no longer just a snack for the poor but have been uplifted to a culinary curiosity, appreciated by chefs and gourmets worldwide.
What do dried fish taste like?
The drying process brings out the umami flavour from the fish, further concentrating it in each piece. Depending on the drying method, the fish can have diverse textures—from hard and chewy to delicate and crispy. They can be enjoyed as a snack, crunching on thin fillets of cod or pollock instead of chips. In some countries, dried fish are served as a snack with beer or other alcoholic beverages. They are also useful as one of the components of more complex dishes. Dried fish can also be purchased in flake or powdered form and used as a garnish and seasoning for snacks.
However, dried fish are not for everyone, mainly due to their high sodium content. Excessive sodium consumption is associated with elevated blood pressure and kidney strain, so people with high blood pressure or kidney problems should exercise particular caution.
