There are many ways to salt and dry fish. I use a fairly simple and proven method.
A step-by-step method for salting and drying fish in an electric dryer
I put the caught fish in a plastic container and cover it with salt at the rate of one kilogram of salt per kilogram of fish. For small fish such as roach and perch, the optimal salting time is three to five days. During this time, the salt draws out excess water from the fish.
Next, you should select the required amount of fish for drying in a separate container.
Then you need to rinse it from salt and soak it so that it is not too salty.
The fish should be soaked for as many hours as the number of days it was salted.
After the water has been drained from the container, you can begin drying. The fish should not be placed too tightly on the drying tray; there should be free space so that air can blow over each fish.
Drying in an electric dryer occurs quite quickly, thanks to the artificial flow of air. At the same time, unnecessary odors are not released, and order still reigns in the kitchen.Do not set the temperature too high to dry the fish, otherwise it will be soft, as if cooked. It is best to use the lowest temperature drying setting.
Small fish are ready to eat within 24 hours.
The larger ones will have to dry for a couple of days.
