A sunny, windy day and the fish is spread out on the bare rocks or bawn to dry. This fish has been heavily salted and can therefore be left in salt bulk until the end of the fishing season. It is then washed and dried. The drying process usually takes three or four days but may take much longer if interrupted by unfavourable weather. When dried, the fish is ready for the consumer who pre-soaks it for 12 to 24 hours to reduce the salt content and then boils it for 15 to 20 minutes. The fish can be eaten at this point or it can be combined with a variety of vegetables, spices and/or sauces to make a number of different dishes.
