Fish processing

Fish processing begins right at the pond, where the fish are carefully removed from the water early in the morning using large nets. They are then sorted and transported in baskets for further processing. On-site, the fish are carefully gutted by removing the entrails: an important step to ensure shelf life. Afterward, they are thoroughly washed with clean water to remove any residue.

In the next step, the fish are weighed according to their size and sometimes lightly scored to ensure even drying. They are then salted, which further aids the preservation process and enhances the flavor. The prepared fish are then slowly dried in a large oven for several hours or even days. This traditional method ensures that the fish lose a significant amount of moisture, allowing them to be stored for a long time.

After drying, the fish are cooled and inspected again before being carefully packaged and stored in a dry place. This allows them to be kept for several months without any loss of quality. When needed, the dried fish can later be soaked in water and then used in soups or stews. A nutritious and flavorful addition to your daily diet!