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There is opposition to those who attempt to dry fish:

  • Bacteria that cause rotting
  • Blowflies that lay eggs that turn to maggots
  • Ravens and seagulls

There are three ways of preserving fish:

  • Freezing solidifies the water in the fish and lowers the temperature below which bacteria are active.
  • Salting in a barrel removes much of the moisture and creates an inhospitable environment for the bacteria.
  • Drying fish in the presence of cool, dry smoke removes the moisture necessary for bacterial growth.
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Q: Why does fish that has been dried quickly in the sun keeps longer than wet fish?
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