Fried dried fish
Fried dried fish is a savory dish made by salting and sun-drying small fish, then deep-frying them until crispy. Common ingredients include small fish like anchovies, sardines, or smelt, salt, and oil for frying. It is a popular preserved food and snack found in many coastal and Asian cuisines, including Chinese, Japanese, Korean, and Southeast Asian traditions.
🍽️ Nutrition at a glance
This dish is very high in protein and healthy fats, particularly omega-3 fatty acids, while being virtually carbohydrate-free. A typical serving provides a significant amount of calcium, vitamin D, and B vitamins, with a calorie range of approximately 200-300 kcal per 100 grams, depending on the fish type and oil absorption.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 28 g |
| Carbs | 0 g |
| Fat | 15 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 800 mg |
| Calcium | 200 mg |
| Phosphorus | 300 mg |
| Vitamin D | 5 µg |
| Vitamin B12 | 8 µg |
| Niacin (B3) | 5 mg |
| Selenium | 40 µg |
| Iron | 2 mg |
| Potassium | 350 mg |
Per 100 g · estimated, varies by recipe
💡 What's interesting
Culturally, frying dried fish is a time-honored preservation technique that transforms a simple ingredient into a long-lasting, flavor-packed staple. Nutritionally, the drying process concentrates nutrients, making it an exceptionally dense source of protein and minerals like calcium, especially when the small bones are consumed.
