Drying Fish - Westfalia 52 14 19 Instruction Manual

Preparation
1. Wash the fish and remove fishbone. Fish must be fresh!
2. Slice the fish in thin strips.
3. Sprinkle the fish with lemon juice and soak for half an hour in saltwater
(250 g salt and 2 litres water). Dry off the fish before drying in the dehydrator.

Drying Fish

1. Evenly spread fish on the racks. Do not put one piece on top of another.
2. Only use up to 90% of the rack's capacity to allow air to circulate freely.
3. To use the dehydrator efficiently, remove not-needed racks. If you notice
uneven drying, switch off the dehydrator and move the bottom rack up and the
top rack down. The uninterrupted drying time for fish is 8 – 10 hours.
Storing
1. Cool down fish before storing as condensation in the container causes mildew.
2. Always make a dryness test. Switch off the dehydrator before taking test
pieces. Ready dried fish will be dry and bendable.
3. Check the content for moisture after drying. If moisture appears, dry it again.
4. Use dry glass jars with metal screw lids. Fish should be stored in cool and dry
places. The ideal storing temperature is 5 – 20 °C.
Drying Fish
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