Dried Shrimp & Fish
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Dried shrimp and fish adds extraordinary flavour to all sorts of dishes. The history of food combines a quest for flavour and a quest for preservation.
Say you like fish, but you don’t want to go fishing every day. Voila, dried fish! The process of drying seafood dates back centuries and serves both preservation and flavour enhancement purposes.
Drying shrimp and fish involves removing moisture through air, sun, or specialised equipment.
This concentrates their flavours, resulting in a unique umami-rich taste that adds depth and funk to various dishes. In coastal regions, this method of preservation was vital for ensuring a steady supply of protein, especially during lean times.
Dried shrimp, often smaller varieties like krill or shrimp with higher salinity tolerance, are commonly used in Asian cuisine.
Dried shrimp, and dried shrimp paste, impart a distinctive briny essence to soups, stews, and sauces. In Chinese and Thai cuisine, they're prized for their rich, savoury notes, enhancing dishes like fried rice or noodle stir-fries.
Dried fish is found in countless varieties worldwide, from bonito in Japan, to stockfish in Scandinavia and bacalhau in Portugal. It offers an intense, concentrated fish flavour that can transform stews, salads, or even be rehydrated and grilled for a hearty main course.