Question

Sun-dried and salted fish keeps for a long time; try to explain the following concept of osmotic pressure.
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Answer 1

Answer:

The oldest methods to preserve fish are by salting or dehydrating the food. Salting fish dries the flesh because it draws out moisture, and so prevents bacterial growth. Drying outdoors under the sun is possible in some places. In cooler climates, water is removed using dehydrator machines. This can be done at a domestic level as well as in large industrial sized dehydration plants. When done properly, both sun-dried and salted fish can remain edible for many months. Before cooking, the fish is rehydrated by soaking overnight in potable water.

Explanation:

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Answer 2

Answer:

The salt forces the water out of any yeast or bacteria cells that could otherwise contaminate the food. This is why sun-dried and salted fish keeps for a long time.