Fish drying: Refrigerators of the past

Process of fish drying

Fish drying, a local craft showcased during Sharjah Heritage Days, was a way for people to preserve food without the need for modern appliances. Saeed Salman Abdullah explains that excess or leftover fish was cleaned, gutted, and salted with coarse sea salt. The fish was then buried in the ground for a period of time to allow it to preserve naturally. Afterward, it was washed, salted again, and hung in the sun to dry.

Rehydrating and eating dried fish

Once the fish was fully dried, it could be stored or left in place for future use. To prepare it for consumption, the dried fish would be rehydrated by soaking it in water. This would make it ready to cook or serve to guests. According to Abdullah, while the taste is slightly altered due to the salt and storage process, it remains a nutritious and flavorful dish that has been enjoyed for generations.

Long shelf life and sustainable storage

Abdullah notes that the drying process does not have a specific expiration date, as long as it was done properly. Some dried fish can last up to five years. This natural, local method of preservation doesn’t require electricity or ongoing maintenance, making it an efficient and sustainable way to store food. It’s a simple process that can be done by both adults and children, and the fish can be enjoyed as a delicious meal long after it has been dried.