Dried fish

fish preserved by drying

' (short for ), referred to as fermented shark' in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making an acquired taste.

thumb|Steam animates katsuobushi thumb|A bag of katsuobushi flakes is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as .

thumb|300px|right|Drying flake ('hjell') in Norway thumb|300px|right|Drying cod in Lofoten Islands thumb|300px|right|Codfish drying flake in Lofoten Islands

cod which has been preserved by drying after salting

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Mojama (; Portuguese: muxama) is a Mediterranean delicacy consisting of filleted salt-cured tuna, typically found in the Murcia and Andalusia regions of Spain, particularly in Huelva and Cádiz or in Portugal in the region of Algarve. Bluefin and yellowfin tuna are the most common varieties used.

Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are small dried fish used in Japanese cuisine for making dashi (soup stock). They can also be eaten as snacks, or as a side dish. The types of fish used include anchovies, sardines, round herring, and others. Niboshi made of anchovies are the most common.

thumb|Salted and dried cod, produced in Norway ''' () is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as ' (fresh cod).

cured tuna traditionally produced in Maldives

seafood product

thumb|right| Chum salmon yukola thumb|Yukola drying, 1901 Yukola (, Nivkh: ма) is dried fish or a dried reindeer meat, a way of food preservation used by the peoples of Eastern Siberia and Russian Far East. Similarly to stockfish, youkola is prepared by drying under sun and wind. Mostly Salmonidae fish was used for yukola. It was used to feed people and sled dogs.

Fish sauce originating from Kelantan

thumb|right|300px|Freshly grilled kusaya on Hachijō-jima island is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming. thumb|right|200px|Bottled kusaya from Niijima island

Balyk (from Turkic balïq) is a dish made from the salted and dried soft parts of fish, usually coming from large valuable species: acipenseridae (e.g., sturgeon) or salmonidae (salmon). The word means "fish" in Turkic languages (written balık in Turkish).

food

Daing, tuyô, buwad, or bilad () are dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.

Gwamegi () is a Korean half-dried Pacific herring or Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province in places such as Pohang, Uljin, and Yeongdeok, where a large amount of the fish are harvested. Guryongpo Harbor in Pohang is the most famous.

Bokkoms (or bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, Chelon richardsonii, a type of fish commonly known in the Western Cape of South Africa as "harders"), and is a well-known specialty of the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as "fish biltong".

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