To make Japanese-style dried fish, the fish is cut into two pieces along the bone, the internal organs and gills removed, washed, and then soaked in a 3-5% by weight salt solution for about 30 minutes to 2 hours.

There are two things to keep in mind when drying fish in the sun.

1. Weather: The water activity of Japanese-style dried fish is about 0.86-0.88, so a sunny day with wind and a relative humidity of 0.70 or less is ideal.

2: Histamine risk: Histamine risk rises sharply when the temperature exceeds 30°C, so it is best to do it in months with as low a temperature and relative humidity as possible.