Dried fish is one of the most familiar and versatile foods in many households, especially in traditional kitchens. It can be used to prepare a wide variety of flavorful dishes for everyday meals. To preserve fish for long-term storage, it is typically heavily salted and then sun-dried. As a result, dried fish often has an intense salty and slightly harsh taste. Before cooking, proper preparation is essential to reduce the saltiness and soften the flesh, allowing the fish to taste better and cook more evenly.

Why Should You Soak Dried Fish in Rice-Washing Water?

According to traditional cooking experience passed down through generations, rice-washing water is an effective and natural way to reduce the strong salty taste of dried fish. Soaking dried fish in rice-washing water for about 2–3 hours helps mellow the saltiness significantly.

In addition to reducing salt, rice-washing water also helps cleanse the surface of the fish and lessen its fishy odor. The mild starch content in the water gently draws out excess salt while improving the texture of the fish. After soaking, rinse the fish thoroughly with clean water and allow it to drain completely before cooking.

Other Effective Ways to Reduce Saltiness in Dried Fish

Soaking Dried Fish in Diluted Salt Water

Soaking dried fish in diluted salt water may sound counterintuitive, but it is surprisingly effective. This method is based on the principle of salt equilibrium in chemistry. The salt concentration inside dried fish is higher than that of diluted salt water. When soaked, salt naturally moves from the fish into the surrounding liquid until a balance is reached.

After soaking for about 15–20 minutes, rinse the fish with clean water, then drain or pat it dry before cooking. This method not only reduces saltiness but also helps the fish become crispier when fried.

Soaking Dried Fish in Beer

Dried fish is often both salty and fishy. Soaking it in beer is a clever method that helps reduce salt while effectively eliminating unpleasant odors. The mild acidity and carbonation in beer also help tenderize the fish, making the flesh softer and more enjoyable.

Simply soak the fish in beer for 15–20 minutes, remove it, and pat it dry before frying. This method is especially popular for achieving a crisp exterior with a tender interior.

Soaking Dried Fish in Lemon Juice

Squeeze the juice of half a lemon into about 500 ml of water and stir well. Soak the dried fish in this mixture, then rinse it several times with clean water. The natural acids in lemon juice help reduce saltiness and neutralize fishy smells while softening the meat.

However, be careful not to use too much lemon juice or soak the fish for too long, as excessive acidity may overpower the fish’s natural flavor and alter its texture.

Final Preparation and Serving Suggestions

After reducing the saltiness, always rinse the dried fish with clean water and allow it to drain completely or pat it dry with a clean cloth. The fish can then be fried until golden and crispy. Properly prepared dried fish should be crispy on the outside while remaining chewy and tender inside, preserving its distinctive flavor.

You can enjoy fried dried fish on its own or further enhance it by simmering it with sugar, garlic, and chili to create a balanced, savory-sweet dish. With the right preparation, dried fish becomes not only less salty but also far more flavorful and appealing for everyday meals.