Use salted cod in stews and soups. Becuase you'll soak it before using it, it won't be too salty in the final recipes. Rinse the fish and dry it with a clean dishcloth. Spread a layer of salt at ...

Shrimp are a delicate protein, prone to drying out and becoming rubbery. To prevent this from happening, use this one ...

BNers, you know that feeling when you’re craving authentic Nigerian flavour in your meals, and only dried fish can can ...

A seasoned entrepreneur from Pantai Geting explained that he often has to move his drying fish in and out of his stall ...

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish.

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

That's particularly true if salt is one of your rub ingredients, as it will dry out the fish if added too early. When ...