Hanging Fish

This fish has been cut into strips -and cut slits in them to help with drying and storage in manageable chunks later, or some larger pieces are just lain over a hanging pole- and then hung outside by either a split tail or rope/twine to dry for up to about a week. The moisture you see is the fish oil dripping from the strips. From here, the strips are smoked, for a few hours (I think) with your own personal favorite flavor chips in a smokehouse and you have dried fish. The idea is that smoking kills the bacteria that may occur due to the strips sitting outside, including killing fly-eggs.

You can can the fish or make fish strips.