Best Dried Fish Types in the World
Tørrfisk fra Lofoten is a world famous naturally dried Atlantic cod (Gadus morhua) captured around one of the richest fishing areas, Lofoten and Vesterålen from January to April. It has a rich taste and aroma of fish, golden-colored skin and a size between 40 to 90 cm.
Because of the Gulf Stream, winters in Lofoten are mild which makes it the only place in the world with high-quality mature cod and such excellent conditions for fish to dry properly without freezing or decomposing. Natural drying of Tørrfisk fra Lofoten takes place on flat lofts or drying racks and the fish is preserved and matured as the water content reduces.
Mojama de Isla Cristina is a cured and dried tuna fish loin made in the municipalities of Isla Cristina, Lepe, Cartaya and Ayamonte in the province of Huelva. There are two types of mojama; Extra - which is made from the inside part of the loin, and Primera - made from the adjacent loin parts.
Mojama de Isla Cristina is made from both yellowfin and bluefin tuna. The fish is prepared, salted and washed, and is then left to cure and dry. This slow process allows for all the flavors and nuances to fully develop, creating the complex and characteristic flavor.
Boknafisk is a type of dried fish that is typical of Northern Norway, particularly of Lofoten and Vesterålen. Following the same process of preparation as tørrfisk, a famous stockfish delicacy from the same region, this specialty typically features Atlantic codfish that are headed, gutted, and then hung to dry on wooden racks or walls in the cold winter air.
The fish are not seasoned with salt, but they are dried for a short period instead, usually ranging from two to four weeks. The shorter drying period allows the fish to retain the higher water content, leading to a tender interior that contrasts its dry exterior.
Mojama de Barbate is a cured and dried tuna fish loin made in the municipalities of Barbate and Vejer de la Frontera, in the province of Cádiz. There are two types of mojama; Extra - which is made from the inside part of the loin, and Primera - made from the adjacent loin parts.
Mojama de Barbate is made from both yellowfin and bluefin tuna, which is salted and washed, after which it is cured and dried. It is usually sold sliced and vacuumed or covered in olive oil in glass jars. Mojama de Barbate is deep red to brown in color, very smooth and never fibrous in texture.
Niboshi (Tokyo area) or iriko (Osaka area) is a traditional product consisting of dried sardines. The baby sardines are boiled in salt water, then dried. The flavor is strong and fishy, while the aromas are bold, making niboshi one of the key ingredients for the preparation of dashi stocks.
These dashi stocks are used in hot pots, miso soup, and various noodle dishes. If not used in other dishes, these dried sardines can be eaten on their own as a tasty snack full of umami.
Stocco di Mammola is a traditional Calabrian dish centered around stockfish—air-dried cod—that is meticulously prepared in the town of Mammola, in Reggio Calabria, Italy. The process begins with rehydrating the dried cod in Mammola’s pure mountain spring water, renowned for its unique properties that enhance the fish's texture and flavor.
Over several days, the fish is trimmed, soaked in flowing water, deboned, and rehydrated until it achieves a firm yet tender consistency. This artisanal method has been passed down through generations, making stocco di Mammola a celebrated delicacy with a rich, savory taste and spongy texture.
Kusaya is a Japanese fish delicacy made by brining, fermenting, and sun-drying mackerel or flying fish. The preparation of this specialty is a centuries-old tradition that is believed to hail from the Japanese region of Kanto, dating back to the Edo period.
To make kusaya, gutted and cleaned fish are allowed to soak in what is known as kusaya-jiru, meaning stinky soup, a type of salt brine containing bacteria that induce the fermentation process of the fish. What makes this liquid unique is that it may be used for more than 100 years for the preparation of new batches of kusaya fish.
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