<![CDATA[Drying fish is the oldest method of preserving fish, this is done using blowing wind and direct sunlight. In principle, drying is a way of preserving fish by reducing the water content in the fish's body as much as possible so that bacterial activities are inhibited and, if possible, kill the bacteria. Fish bodies contain 56% - 80% water. If the water content is reduced, bacteria experience difficulties in their metabolism, namely in dissolving food. At a water content of 40%, bacteria can no longer be active, some have even died, but the spores are still alive. Salted fish is a food ingredient made from fish meat that is preserved by adding a lot of salt. With this preservation method, fish meat which usually rots in a short time can be stored at room temperature for months, although it usually has to be tightly closed. In principle, the drying process is the process of reducing the water content in fish. The basis of drying is the evaporation of water into the air due to the difference in water vapor content between the air and the material being dried. In this case, the water vapor content in the air is less or the air has a low relative humidity so that evaporation occurs.]]>
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