Dried Fish Collection

Drying and salting fish in colonial Maine
First settlers of Maine drying and salting fish on the Atlantic shore. Hand-colored woodcut of a 19th-century illustration

Columbia River campsite of Native American fishermen
Native American fishing camp on the banks of the Columbia River. Hand-colored woodcut of a 19th-century illustration

Drying whale meat-Hooper Bay, c1929. Creator: Edward Sheriff Curtis
Drying whale meat-Hooper Bay, c1929. Eskimo with whale meat on poles, Hooper Bay, Alaska

Eskimos in Alaska: Drying whale meat, Hooper Bay, c1929. Creator: Edward Sheriff Curtis
Eskimos in Alaska: Drying whale meat, Hooper Bay, c1929

Little shark (pata-roxa, Scyliorhinus canicula) drying in the sun. Peniche, Portugal

Blue whitings drying in the sun and wind. Nazare, Portugal

Ray fish drying under the sun and wind, on the street. Ericeira, Portugal

Horse mackerel drying in the sun. Ericeira, Portugal

Laos, Vientiane, The Morning Market, Dried Fish

Dried fish, Negombo, Western Province, Sri Lanka

Mackerels drying at the beach. Nazare, Portugal

Dried fish hanging up at dried seafood stall, Des Voeux Road West, Sheung Wan, Hong Kong, China

Dried seafood stall, Des Voeux Road West, Sheung Wan, Hong Kong, China

Dried fish hanging on street railing, Des Voeux Road West, Sheung Wan, Hong Kong, China

Dried fish processing
Muhammad Amdad Hossain

Wasabi root with dried bonito and knife on a lacquer tray, early 1820s

England (Igirusu), 1860. Creator: Utagawa Hiroshige II
England (Igirusu), 1860. A European seen through Japanese eyes

A worker boy of dried fish
Md. Sharif Uddin

Drying steamed fish
Nguyen Tan Tuan

Still life (oil on panel)
1268025 Still life (oil on panel) by Peale, Raphaelle (1774-1825); 25.4x38.1 cm; Private Collection; Photo eChristies Images; American, out of copyright

Rue Mondetour, de la rue Rambuteau, 1860s-70s. Creator: Charles Marville
Rue Mondetour, de la rue Rambuteau, 1860s-70s

Scottifying the Palate (Picturesque Beauties of Boswell, Part the First), May 30, 1786

A woman shades her child as she inspects a rich fish haul drying in the sun.& #x26; #x0B; 363 miles long and covering one fifth of Malawi

Stockfish is dried fish (mostly cod). The drying of fish is the worlds oldest known preservation method, and dried fish has a storage life of several years

Fish is spread out to dry on the beach, fish market, Negombo, Sri Lanka

Hand holding dried omena fish, Kenya
Hand holding frshly caught omena fish (Rastrineobola argentea), Kenya. Omena fish are a sardine-like species found in Lake Victoria in Africa

A Sao Tomense woman on the island of Principe holds what is know as peixe salgado, meaning salted fish which has been dried in the sun

Fish drying in the fishing village at Tizit Beach, Dawei Peninsula, Tanintharyi Region, Myanmar (Burma), Asia

Hanging codfish, Moskenes, Lofoten, Norway, Scandinavia, Europe

Cod on a drying rack, Iceland, Europe

Dried fish, Iceland, Europe

Racks with dried cod near Hafnarfjordur, Reykjanes, Iceland

Dried fish at a market, Singaraja, North Bali, Bali, Indonesia

Dried fish, Iceland

Box of whole dried fish covered with salt, view from above

Dried fish, Bombay Duck or Bombil, Bacalao, Sharks Fin, close up

Whole, smoked kipper, close-up

Whole, smoked trout, close-up

Smoked cod fillet, close-up

Arbroath Smokies, traditional Scottish smoked haddock, close-up

Golden scarab beetle (Plusiotis resplendens)

Smoked haddock fillet, close-up

Whole, smoked mackerel, side view

Seafood at Food Market, Phnom Penh, Cambodia, Indochina, Southeast Asia, Asia

Dried fish for sale on market stall, Nilaveli, Trincomalee, Sri Lanka, Asia

All Professionally Made to Order for Quick Shipping

"Dried Fish: A Culinary Tradition Spanning Continents and Centuries" From the colonial shores of Maine to the vibrant streets of Hong Kong, drying fish has been a time-honored practice that preserves this precious source of sustenance. In colonial Maine, settlers discovered that drying and salting fish was not only a practical way to preserve their catch but also a valuable commodity for trade. The aroma of freshly caught fish wafted through the air as they hung from wooden racks, slowly transforming into savory delicacies. On the banks of Columbia River in Native American campsites, generations have relied on dried fish as an essential part of their diet. With meticulous care, they would lay out little sharks under the scorching sun, allowing nature's elements to work their magic and create flavors unique to their culture. Across the Atlantic Ocean in Peniche, Portugal, pata-roxa or little shark continued its journey under the radiant Portuguese sun. As locals watched with anticipation, these small creatures transformed into culinary treasures through careful drying techniques passed down through generations. The coastal towns of Nazare and Ericeira showcased yet another spectacle - blue whitings and ray fish gracefully hanging on lines like wind chimes. Underneath the warm embrace of sunlight and gentle sea breeze, these seafood gems gradually turned into delectable treats enjoyed by locals and visitors alike. Farther east in Laos' bustling Vientiane Morning Market or Sri Lanka's Negombo province lies a bustling scene where dried fish takes center stage. Amidst colorful stalls adorned with an array of textures and aromas, vendors proudly display their meticulously prepared catches - mackerels glistening under golden rays or horse mackerel basking in warmth. Finally reaching Sheung Wan district in Hong Kong's Des Voeux Road West unveils a captivating sight - rows upon rows of dried seafood stalls offering an assortment fit for any discerning palate.