I'm native Russian. Dried salted fish is a part of a diet. It's best with beer
I don't think climate and humidity is a big problem, however it is contributing factor.
If you want to try to make your own dried fish here are some ideas.
Start with smallest fish you can ketch, palm sized are best. If you get big one, cut it in small thin strips. Leave skin on. Normally we dry small fish with intestines intact; they provide some great delicatessen later. However, it's probably better to gut it for the first time.
Prepare the brine.
It is simple. You will need a fresh potato (reusable), salt, water. Dilute salt in a water until the potato floats. A soon as potato starts floating in the brine it is right concentration of salt in water.
Soak a fish in the brine for three days. Fish must be submerged.
Then hang fishes on open air, preferably in the shadow. Sailing is ideal conditions for drying a fish – constant breeze is a best. Just tread fishes on a whine and hand them somewhere. Make sure all liquids in a fish can drain easily, hang it by the tail.
Three days later you will have a delicatessen. Or little piece of poison. It depends.
It was simplest recipe for salted fish.
Later we can talk about cold smoked fish, hot smoked fish, pickled fish, and caviar.