Dry fish or dried fish is described as any fishes which had developed a strong odour within hours of capture and salted for about four days and then dried. It is highly salted and semi-dried fishery products with an obnoxious odour and a cheesy but rich fishy flavour widely liked as a sea food item worldwide. The fish most commonly dried and salted are cod, herring, mackerel, and haddock. Processing of fish involves