Has anyone tried drying or salting fish to preserve it?
We fish when sailing and it seems we can catch more than we can eat right away when the fish are biting. I've considered trying to dry some of the fish and package it for storage. I've heard that native americans dried their fish to preserve it. Perhaps salting it is a possibility too. Anyone tried anything like that with fish? How did it taste?
P.S. I moved this from the canned meat in usa thread.
Last edited by mcollins07; 01-12-2008 at 03:27 PM.