Dried salted fish should be kept refrigerated. The optimal storage temperature for our salted products is 2-5°C or about 35-38°F. The shelf life of the product without refrigeration will vary greatly, depending upon the storage temperature and the moisture content of the fish. 

When storing the product, bulk packaged fish should not be exposed to either excessively dry or excessively humid air, or the moisture

thickness of the fish pieces being desalted.  The longer that the product is soaked, or the more frequently the water is changed, the lower the resulting salt content. After soaking, dried salted fish should always be cooked prior to eating.

content of the product will be affected. In preparation, dried salted fish should be soaked in water for approximately 12-24 hours, while changing the water at least 3 times in order to remove the salt. The required duration will vary significantly with the