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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Dhokar‑style sun‑drying preserves fish by salting and sun‑draining to low water activity.
Origin: Bangladeshi people (Traditional) — Chittagong, Cox’s Bazar
See full technique reference →The process relies on salt diffusion into fish muscle, lowering water activity below 0.6 and inhibiting bacterial growth. Thermal dehydration removes moisture, while surface temperatures above 120 °C trigger Maillard reactions that develop flavor and color. The combined effect yields a protein‑rich, shelf‑stable product.
Primary Reaction
Thermal dehydration and salt diffusion leading to water activity reduction and Maillard browning
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