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There are many ways that have been tried. Cooking, drying, smoking and canning.

  • Freezing is most like fresh fish but has storage and shelf life limitations.
  • Dried fish will have reasonable portability and shelf life, but needs to be protected from moisture and contamination.
  • Proper canning provides a shelf stable product with a longer shelf life and is portable with its own protective packaging.
  • Smoking (without sufficient drying) and cooking will still require refrigeration for any leftovers.
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8y ago

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