• Clean and gut the fish. Make sure to remove the internal organs completely, as they can spoil the fish during the drying process.
• For thick-skinned varieties like the blackmouth catshar, remove the skin and fins. You can also remove the backbone for more even drying and easier eating.
• Rinse the prepared fish.

Sun drying outside

• Find a well-ventilated, sunny area, preferably outdoors. Hang the fish by their tails. Make sure to leave enough space between each fish to allow air circulation. Depending on the weather conditions, the fish may take seevral days to dry completely.
• Once the fish are dry and firm to the touch, they are ready to be stored. Place them in airtight containers or sealable plastic bags to protect them from moisture and pests. Store the dried fish in the refrigerator or a cool, dark place, such as a pantry or cellar.

Drying inside

• You can achieve similar results at home by using a dehydrator at a low temperature (around 30ºC/90ºF). You can also try using an oven with a fan if it's lowest temperature setting is very low.

Cooking the dried fish

• Once the fish is quite firm and holds its shape, you can remove it from the line or dehydrator.
• Grill the dried fish over a pre-heated grill or over an open flame. Larger fish without a spine can be cut into small pieces before or after cooking it.
• Drizzle the fish with olive oil and enjoy it while still warm.