This is called dried fish, This Essentially, by removing water from the fish, it stops microorganisms and bacteria from growing inside the meat. The type of fish ideal for drying usually have a low-fat content, since they will preserve longer with less fat. Common types of fish suitable for this include:
*Cod
*Pollock
*Haddock
*Mackerel
*Sardines
*Herring
*Tuna