The first step is fishing the matured fish.
The second step is to cut open the fish’s belly, it should notice that the fish innards should be cleaned and no foreign matter should be left.
The third step is slating. It is a relatively important step because, without this step, the fish cannot be dried afterward, with the result that the fish begin to stink.
The fourth step is controlling the drying time, in general, the drying time of fish is 22-28 hours, meanwhile, the temperature should be maintained well.