Introduction

Dried fish is produced worldwide for food preservation and export markets.

Traditional sun drying is still used in some regions, but industrial seafood processors increasingly adopt mechanical drying systems to improve hygiene and production efficiency.

Fish Drying Process

1 Raw Fish Cleaning

Fresh fish are cleaned and washed to remove blood, scales, and impurities.

2 Cutting or Filleting

Large fish are usually filleted or split before drying.

This improves drying efficiency.

3 Salting

Salt may be applied before drying to:

• enhance flavor
• preserve fish
• control microbial growth

4 Drying

Fish are placed on trays or conveyor belts and dried with controlled temperature and airflow.

Typical drying conditions:

Temperature
45–60°C

Drying time
8–12 hours, depending on fish size.

Industrial Fish Drying Equipment

Heat Pump Dryer

Ideal for:

• premium dried fish products
• energy-efficient drying
• low-temperature processing

Mesh Belt Dryer

Best for:

• continuous seafood processing
• high capacity production

Fish Drying Production Capacity

Commercial fish drying plants may process:

Small processing plant
200–400 kg/batch

Medium plant
1–3 tons/day

Large industrial facility
10 tons/day

Typical Industrial Applications

This drying process is widely used in:

 •fruit and vegetable processing plants
• spice and herb factories
• seafood processing
• meat processing
• food export companies

For large-scale production, a complete drying system is usually required.

👉 View complete drying solutions here

Our engineers can design a complete fish drying production line, including washing, cutting, drying, and packaging equipment.

👉 Contact us to discuss your project.