Search Results for: Meat of swine with bone in salted
wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. bacteria, yeasts and moulds need the water in the food to grow, and drying effectively prevents them from surviving in the food. fish are preserved through such traditional methods as drying
whitefish, such as pollock, haddock, ling and tusk, are also used. clipfish; over the centuries, several variants of dried fish have evolved. stockfish, dried as fresh fish and not salted, is often confused with clipfish, where the fish is salted before drying. after – weeks in salt the fish has saltmatured...
https://www.cargohandbook.com/Fish,_dried