Woman's Institute of Domestic Arts and Sciences, Woman's Institute Library of Cookery…
“ It must also be remembered that the drying or preserving of fish does not in any way decrease its food value. In fact, pound for pound, dried fish, both smoked and salt, contains more nutritive value than fresh fish, because the water, which decreases the food value of fresh fish, is driven off in drying. However, when prepared for eating, dried fish in all probability has more food value than fresh fish, because water or moisture of some sort must be supplied in its preparation. ”
