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.
The drying time of fish should be divided into 2 stages:
At the first stage, the temperature should be maintained around 20 degrees with the humidity degree is 40%.
At the second stage, the temperature should be maintained at 35-40 degrees and the humidity degree under 15% would be suitable.
The above-mentioned steps and techniques are applicable for most of the variety of fish.