How to Make Dried Fish or Daing
- Solar drier/any drier
- Cutting knives
- Clean thoroughly fresh fish and split into butterfly fillet (for smaller fish, splitting is not necessary).
- Soak fish in ten (10) percent brine for 30 minutes to leach out the blood. Soak in 33% brine for 3-6 hours.
- Drain the water from the fish and arrange on drying trays.
- Dry the fish under the sun or in an artificial drier at 65-70° C.
- Cool and then place in polyethylene bags.