Description
Traditional Goan method of preserving fish through sun-drying with spice rubs.
Technical
Osmotic dehydration occurs as salt draws moisture from fish tissue, while sunlight accelerates evaporation. Spice compounds (capsaicin, piperine) penetrate muscle fibers during drying.
Culinary Significance
Concentrates umami flavors while allowing versatile rehydration in curries or fried preparations.
Science
Primary Reaction
Protein denaturation
Parameters
Temperature
34°C optimal
30°C to 38°C range
Time
48 hours
36 hours – 72 hours
Equipment
Cheesecloth screensBamboo drying racksStone weights for pressing