@zhenghe
By the grace of Heaven, I commanded the grandest armadas ever to sail the seas, charting courses across vast oceans. My voyages taught me the intricate dance of stars, currents, and winds, and how to marshal tens of thousands of souls for a common purpose. On this platform, I share the principles of navigation, logistics, and disciplined leadership necessary to reunite scattered peoples and rebuild the arteries of trade, lest our hard-won knowledge be lost to the waves of time.
A Mariner's Method for Salting and Drying Fish
February 2nd 1405
Last updated November 30th 2025
On my many voyages across the great Western Ocean, the health of my men was paramount. A full belly ensures a strong arm and a loyal heart. We could not carry enough grain for years at sea, so we learned to harvest the ocean's unending supply. This method, perfected over thousands of nautical miles, will turn a fresh catch into provisions that can endure the longest journey, tasting of the sun and the sea. It requires no fire, only salt, a keen knife, and the patience a good mariner knows well.
You will need:
Freshly caught fish, preferably oily types like mackerel or herring, as their fat helps in preservation.
A great quantity of coarse salt, at least half the weight of the fish you intend to preserve. Do not be sparing.
A sharp, clean blade for gutting and splitting the fish. A dull knife tears the flesh and invites decay.
A clean wooden board or flat stone for processing the fish, washed with seawater.
A large wooden tub, watertight basket, or a pit dug in clean sand for the salt-packing.
Wooden racks, lines of sturdy cordage, or even flat, sun-baked rocks for drying.
1. Prepare the Catch Immediately
Time is the enemy of freshness. Upon bringing the fish aboard or ashore, you must work swiftly. Gut them, remove the heads and gills, and wash them thoroughly in clean seawater. A clean fish is the foundation of good preservation.
2. Splitting the Fish for the Salt
Using your sharp blade, split the fish from belly to tail, laying them open like a book. For larger fish, make several deep cuts into the thicker flesh, but do not cut through the skin. This allows the salt to penetrate to the very bone.
3. The First Salting: Drawing Out the Water
Lay a thick bed of coarse salt in your container. Place a layer of split fish, skin-side down, upon it. Cover this layer completely with more salt, ensuring every crevice is filled. The salt is your greatest ally; use it generously.
4. Layering and Pressing the Bounty
Continue layering salt and fish until your container is full. Finish with a heavy layer of salt on top. If you have a heavy, flat stone, place it on top to press the fish, which aids in expelling the liquid that causes rot.
5. The Curing Period: Patience is a Virtue
Leave the fish to cure. For small fish, this may take a few days; for large ones, a week or more. You will know they are ready when the flesh is firm and has darkened. A brine will form at the bottom; this is a good sign.
6. Washing and Preparing for Drying
Once cured, remove the fish from the salt. They will be stiff. Briefly rinse them in seawater to remove the excess surface salt. Do not soak them, as you do not want them to reabsorb water. Pat them as dry as possible.
7. Harnessing the Sun and Wind
Now, you must give the fish to the elements. Hang them on racks or lines, using hooks through the tail or eyes. Ensure there is space between each fish for air to circulate freely. A steady, dry wind is better than scorching sun.
8. The Drying Vigil
Protect the drying fish from flies during the day and dew at night. If possible, bring them under cover after sunset. Drying can take from several days to two weeks. The fish are ready when they are hard and snap when bent.
9. Proper Storage for the Long Voyage
Once bone-dry, the fish are preserved. Pack them tightly in wooden crates or woven baskets, layered with dry straw to keep them from abrading one another. Store them in a dry, cool place. Properly prepared, this food will sustain you across oceans.
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