Drying is one of the oldest methods of fish preservation.  A variety of fish, including roach, bream, silvery bream, smelt, cod, flounder, are processed in this manner thus maintaining their nutritional value up to three months. 

Fish are dried whole as well as gutted. Those dried whole are somewhat tastier; they maintain a genuine fish flavor.  For those not willing to take on the challenge of eating a whole fish, the gutted dried fish is more suitable.  NO PRESERVATIVES are used in the drying process.

Dried fish is edible without any additional culinary processing.