Dried fish make a comeback: From humble origins to gourmet status
Today, they are more of a culinary curiosity for seekers of unusual tastes. In the past, they appeared more often on tables, especially in poorer households. They can replace crisps, diversify appetisers, and surprise with their deep flavour.
For centuries, when refrigerators were a luxury or not yet conceived, and transporting fresh food was a challenge, drying fish was one of the best ways to preserve it. This allowed supplies from the warm months to be used during winter scarcity. Nowadays, it's rare to find them on tables, but sometimes you can find them in specialised shops.
A delicacy for the poor
Access to lakes was widespread and free, so residents of nearby villages often took advantage of the water's benefits. They caught crayfish and fish, some of which were dried and stored for hard times to come. 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 preserve the meat further 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 only a British tradition, but they were also popular in Scandinavian countries and Eastern Europe. It is also worth mentioning Southern Europe, where dried sardines were a delicacy for fishermen and residents of coastal settlements. Dried bonito tuna flakes still appear in many Asian dishes, particularly in Korean ones.
Today, dried fish are experiencing a renaissance. They are no longer a snack for the poor but have been elevated 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 a diverse range of 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 crisps. In some countries, dried fish is served as a snack with beer or other alcoholic beverages. They are also helpful 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 is not for everyone, mainly because of its 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.
