This paper investigates the fundamental principles and practical applications of drying fish, particularly for tropical environments. Prepared for the FAO Department of Fisheries, it details the scientific basis of fish preservation through drying and outlines simple, effective techniques suitable for regions where refrigeration may be limited. The work aims to equip readers with the knowledge necessary to implement and improve dried fish production.

This technical paper is recognized for its practical focus on fish preservation, offering essential guidance for those involved in fisheries and food production in tropical regions. Its detailed approach to drying techniques makes it a valuable resource for improving food security and marketability of fish products in developing areas. The work is structured to be directly applicable by practitioners in the field.