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dried seafood

I always looked at the dried scallops in Asian markets. What other dried seafood tastes good?

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  1. Small dried shrimp are great in a lot of cooking - try them in fried rice, for example.

    1. Other than conpoy and dried shrimp, maybe lutefisk? Depends on your perspective, I suppose.

      1. Those little dried anchovies the Koreans use, make an amazing addition to any seafood stock or gumbo.

        2 Replies
        1. re: arktos

          My memories of anchovies are tasting them on an "everything pizza". Not for me. But enhancing the flavor of soup with anchovies sounds intriguing.

          1. re: seafoodsal

            yes, arktos! dried anchovies and kelp too give a lovely flavor to Korean broths, I've found.

        2. Among the others that people have already suggested, dried squid, dried cuttlefish; both reconstituted and then treated like fresh.

          Dried whole fish of various sizes, which are used for different types of dashi.

          Dried sea cucumber. Will make you strong.

          Are you also considering bacalao?

          2 Replies
          1. re: wattacetti

            Have you cooked with dried squid? Fresh squid with choi sum is amazing. Can dried squid be as tender as fresh?

            Not bacalao--way too salty.

            1. re: seafoodsal

              Yes i have - it's reconstituted in several changes of water. The consistency is different but the taste is more complex.

              Bacalao isn't salty again with adequate changes in water.

          2. Dried anchovies and squid make for good snacks.

            12 Replies
            1. re: JungMann

              Chewing on them like they were apricot leather?

              1. re: seafoodsal

                There are some types of dried squid that are like jerky, but I prefer the crispy kind from the Philippines.

                1. re: JungMann

                  I have never had a crispy kind. I have tried Chinese and Japanese versions. I usually get the Chinese spicy kind. Have you seen the crispy version available in the US and if so, what brand or can you find and link a pic of the package? Do yo know how they get it crispy, like is it deep fried?

                  1. re: luckyfatima

                    I'll have to take a picture the next time I go to the Filipino grocery. I'm not finding much online. I am guessing, though, that the snacks are deep fried. Filipinos love their fried, salty snacks.

                    1. re: JungMann

                      Yep okay please do if you happen to get a chance.

                      1. re: luckyfatima

                        I managed to find this link to the Filipino squid snacks. I don't know t he brand, but the squid looks like the kind I remember.

                        1. re: JungMann

                          Okay I will be on the look out for crispy pusit!

                2. re: seafoodsal

                  The roasted dried cuttlefish that can be found on the streets in Thailand (and other countries to a lesser degree) is one of our favorite street foods. The hawkers will quickly roast it then push it through a roller to tenderize it. It's served with a sweet/hot chile sauce. It's the closest thing I can think of from the dried seafood category that resembles fruit leather.

                  1. re: bulavinaka

                    +1 for dried cuttlefish.

                    Perfect mah-jong food.

                        1. re: ipsedixit

                          I discard bamboo for beer. Oh yeah, and the cuttlefish. :)

              2. bugeo, korean dried pollack. makes a delicious soup.

                1. We cold smoke mussels/oysters/rock cod (the very best)/ling cod/halibut/a bit of salmon (tired of it over the years)/prawns and 'China-caps in their shell (Also the best). We then freeze them in very small Zip-locks. We've tried cold smoking then putting them in a dehydrator but they all turn to shoe leather. If you want dried fish and can't get it yourself buy it fresh and and buy a small cold smoker and do it yourself. The extra hassle is well worth it and it's satisfying to have a hand in what you're eating.

                  1. Seafood is like fruit in general. Seek it out as close to harvesting, or utilize it in its dried state for different purposes. But the changes in seafood from its fresh state to dried are amazing. Like in fruit, the flavors are more concentrated and intense. But the real kicker is umami.

                    Dried anchovies can be deep-fried or dry-roasted and used as a garnish on a Thai-themed salad. It's a major flavor component in Japanese soup stock, niboshi dashi. The best sambal I've tried was made with dried anchovies. Try it tempura-style with some sliced onions.

                    Dried scallops for me is a slam dunk when simmered in congee.

                    Dried shrimp works in so many ways - there must be thousands of uses between Asian and Mexican cuisines alone. My favorite is as a flavor component in Thai green papaya or mango salad.

                    1. I love Chinese dishes that have a mix of re-hydrated dried squid with fresh squid. One animal, two different textures and tastes in the same dish.

                      I also like spicy dried squid snacks.

                      Love tiny dried shrimp in papaya salad, in turnip cakes, as a garnish (whole or ground) on some dishes like banh cuon and banh beo, in fried rice, and for soup bases. Some years ago I was just using them as they came but then I read on CH to dry roast them...it makes a difference by releasing their flavor and improving their texture.

                      1. Dry whitefish (normally cod in Norway, while also sometimes ling fish) often called salt cod or clipfish, is critical for the Norway national dish Lutefisk. Dry cod from Norway is considered a delicacy in Europe. It is preserved by drying after salting.

                        Most any fish like salmon, trout, and even sturgeon is all tasty when smoked dry to preserve (often cured) - is a 'dry' fish that is very tasty native Americans lived on for centuries. European settlers enjoyed it about 100 years before dams with over fishing killed the big runs. Some of the best smoked salmon retains some moisture kinda like kippered beef vacuum-sealed instead of jerky. But have seen most fish including smoked so dry a vacuum-seal plastic potential poison was not needed great tasting months later. I like smoked fish in maki sushi like Philadelphia. Especially enjoy breakfast smoked fish hash to get some tasty protein in with the fried potatoes (topped by real sour cream like Daisy with a few ingredients, fresh fine chopped chive or sometimes dill because love fresh dill, and maybe a touch of good liquid smoke if want it to taste kinda like bacon without it). Smoked salmon alone is one of my favorite ways to eat while is great many ways. Smoked salmon chowder is awesome. Lox is killer where salt is used to cook the fish over about two days but it is not dry (tasty as nice thin slices piled thick on a bagel with cream cheese). With variety the spice of life smoked dry fish is tasty.