Dried fish

Definition and stakes

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. ”
Source: Gutenberg

Anthony Florian Madinger Willich,  Domestic Encyclopædia (1802)

“ On the whole, we are convinced from experience, that salt-water fish are lighter and more wholesome, and that among these, what are commonly called white fish, are the most easy of digestion. Such as are fed in muddy ponds, or other stagnant waters, are, of all aquatic animals, the least conducive to health.—With respect to the most proper method of curing and dressing fish, there can be no doubt that such as are dried in the open air, and afterwards quickly boiled, afford the most salubrious nutriment. ”
Source: Wikisource

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