Natural form

Whole sun-dried fish with amber, stiff flesh and visible salt crystals on skin.

Shows the intact preserved form readers will encounter at markets or in packaging.

Proteins

Dried Fish

Sun- or smoke-dried fish used as a concentrated umami seasoning and protein in stews and sauces.

Dried fish is whole or split fish preserved by sun-drying or smoking, concentrating its flavor into an intense, salty-savory ingredient. It is rehydrated and added to stews, soups, and relishes across Africa, Southeast Asia, and the Indian Ocean as both a protein and a deep umami seasoning. A little goes a long way, lending a smoky, fermented depth.

Dried fish is one of humanity's oldest and most efficient food preservation techniques, transforming perishable catch into shelf-stable, flavor-concentrated ingredients that have shaped cuisines from Norway to the Philippines. The process strips water from the fish, concentrating proteins and creating an intensely savory, umami-rich product that ranges from mild and delicate to bold and pungent depending on species and method. Unlike fresh fish, which cooks quickly and provides subtle background notes, dried fish functions as both a primary protein and a seasoning agent—sometimes in the same dish, depending on the culinary tradition. The drying process also develops glutamate content dramatically, making dried fish one of the most potent natural sources of umami available to cooks, capable of adding profound depth to stocks, braises, and sauces without announcing themselves as "fish" in the final dish. Understanding whether your dried fish is meant to be the star or a background player is essential to using it well.

Measured in: g
Storage: Pantry

Allergens

Fish

Types & varieties

Stockfish (Norwegian)

Unsalted, air-dried cod or pollock; sold in rigid, rock-hard planks; the classic base for lutefisk and traditional Nordic stocks and stews

Bacalao / Dried Salted Cod

Heavily salted then dried; central to Portuguese bacalhau dishes, Spanish cuisine, and Caribbean/Latin American cooking; requires prolonged soaking to desalt

Dried Anchovies (Ikan Bilis)

Tiny, intensely flavored; used whole in Southeast Asian stir-fries and soups, or ground as an umami seasoning in Korean, Japanese, and Filipino cuisines

Bombay Duck (Bummalo)

Small lizardfish dried in India; traditionally used in curries; has a distinctive pungent aroma when cooked that mellows in the dish

Dried Pollock (Alaska Pollock)

Common in Korean cuisine for grinding into seasoning powders; mild flavor compared to other dried fish varieties

Smoked Dried Fish

Fish smoked over low heat until semi-dry; used in West African, Scandinavian, and Eastern European cuisines; adds smoky depth beyond simple drying

Katsuobushi (Japan)

Smoked, dried, fermented skipjack tuna; sold in paper-thin, rigid blocks; shavings used as a garnish and the essential base for dashi stock

Dried Herring

Whole small fish dried hard; used in Scandinavian cuisine, particularly Sweden; often called 'torrfisk' when referring to stockfish made from haddock or cod

Dried Sardines / Sardinhas

Popular in Portugal, Greece, and West Africa; sold whole, brittle, and strongly flavored; used in stews or briefly grilled as-is

Common uses

Building depth in stocks, broths, and soup bases (especially in Filipino sinigang, Korean maeuntang, and Japanese dashi)Stews and braises where the fish rehydrates and melds into the dish (West African palaver sauce, Caribbean fish stews, Portuguese bacalhau dishes)As a condiment: ground into powders to finish dishes, top rice, or season vegetables (Korean, Filipino, and Indonesian practices)Frying as a snack or accompaniment: dried small fish are often lightly fried until crisp (Southeast Asian ikan bilis, Bombay duck)Fermented fish sauces and pastes (nam pla, patis, bagoong) where dried fish is a key ingredient in the fermentation processRice dishes: incorporated into risottos, paellas, or congee for umami richnessCurries and coconut milk-based dishes in South and Southeast Asian cuisines

Tips & pitfalls

Soak dried fish in cold water, not warm; cold water rehydrates evenly without cooking the exterior while the interior remains hard
Change the soaking water 1–2 times for heavily salted varieties to control saltiness; always taste a piece before adding to a dish
For stockfish, pounding with a mallet or cleaver breaks the fibers and speeds rehydration; simmer gently once rehydrated to prevent mushiness
Store in airtight containers with desiccant packs in humid climates; properly dried fish exposed to moisture spoils rapidly
For frying dried small fish (anchovies, Bombay duck), fry in hot oil at 180°C/350°F for only 30–60 seconds; they transition from crisp to burned quickly
When grinding dried fish into a powder, toast the pieces briefly in a dry pan first to deepen the flavor and make grinding easier
Do not discard the soaking water for salted fish; it contains concentrated umami and makes an excellent brine or stock base
For bacalao, soak 24–48 hours in the refrigerator, changing water every 8–12 hours, before cooking

Nutrition

290kcal

Energy

1213 kJ · per 100 g

Where the calories come from

Protein 92%Carbs 0%Fat 8%

Protein

62.8g

126% DV

Carbs

0% DV

Fat

2.4g

3% DV

Fiber

0% DV

Sugars

of which

Sodium

7027mg

306% DV

Notable micronutrients

Vitamin B12417% DV

Selenium269% DV

Phosphorus76% DV

Vitamin B651% DV

Niacin (B3)47% DV

Magnesium32% DV

Source · USDA FoodData Central · Fish, cod, Atlantic, dried and salted

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In the shops

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Good to know

Origin: One of the oldest preservation methods; documented in Scandinavia, East Asia, Southeast Asia, the Mediterranean, and South Asia for millennia
Primary Drying Methods: Sun-drying, air-drying, smoke-drying, or a combination; smoke-drying adds distinct smoky flavor beyond simple dehydration
Key Species Used: Cod, pollock, haddock, mackerel, herring, anchovies, sardines, tuna, and numerous tropical species depending on region
Shelf Life: 6–12 months minimum when kept cool, dry, and airtight; unsalted stockfish can keep for years
Salt Content: Ranges from unsalted (stockfish) to heavily salted and dried (bacalao style); always check packaging and adjust recipes accordingly
Umami Level: Extremely high; dried fish is one of the most concentrated natural sources of glutamate, making it invaluable for building savory depth
Typical Prep Required: Soaking 4–24 hours depending on thickness and salt content, then cooking or frying; change soaking water for salted varieties

Substitutes

Fish sauce (liquid) — Use 1–2 tablespoons to replace a few pieces of dried fish in a dish; provides umami but not texture; add at the end of cooking to preserve flavor
Anchovy paste or fillets — Good for mimicking the savory depth in sauces and dressings; 1–2 teaspoons paste per serving
Dried shrimp — Provides similar umami intensity and chewy texture; commonly used as an alternative in Southeast Asian and Korean cooking
Kombu dashi or katsuobushi flakes — Best for Japanese-style applications; not a direct substitute for stronger Southeast Asian or Mediterranean dried fish flavors

Pairs with

GarlicOnion and tomatoCoconut milkChili and limeRiceVegetables (cabbage, kohlrabi, potatoes)Fermented ingredients (miso, bagoong, patis)

Also called

Dried Fish (Peixe Seco) · Dried Smoked Fish · Maldive Fish (Valhomas) · Peixe Seco · Valhomas