Dried

The principal methods of drying, or dehydrating, fish are by sun drying, forced-air drying, vacuum drying, or vacuum freeze-drying. Each of these methods involves adding heat to aid in the removal of water from the fish product. During the initial stages of drying, known as the constant-rate period, water is evaporated from the surface of the product and the temperature of the product remains constant. In the final stages of drying, known as the falling-rate period, the temperature of the product increases, causing water to move from the interior to the surface for evaporation.