The oldest methods to preserve fish are therefore by salting or dehydrating the food. Salting fish is a way of drying the flesh because it draws out moisture and so prevents bacterial growth. Drying under the sun is possible in some places. In cooler climates water is removed using dehydrator machines. This can be done at a domestic level as well as in large industrial sized dehydration plants. When done properly, both sun-dried and salted fish can remain edible for many months. Before cooking, the fish is rehydrated by soaking overnight in potable water.

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