|Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)|
|CHAPTER II. SALTING - DRYING - FERMENTING|
|V. METHODS OF PREPARATION|
In general, only very small fish should be dried without first salting as larger fish will spoil before the drying process is complete. The method to be used would be similar to that described in V.1 above except that the salting stages are omitted.