Fish flakes

Dried fish flakes are thin sheets obtained from the dehydration and subsequent shredding of fish, generally white species such as cod or hake. These flakes are widely used in cooking to provide an intense seafood flavor, umami, and a crunchy or soft texture, depending on their use.

This ingredient originates from traditional fish preservation techniques used in various coastal cultures, where air-drying or sun-drying allowed the product to be preserved for longer without the need for refrigeration. Today, dried fish flakes are used in both Asian cuisine, especially in Japan (katsuobushi), and in Latin American cooking to enrich broths, soups, stews, and dressings.

Among its properties, its high protein content, low fat, and mineral-rich profile including calcium and phosphorus stand out, in addition to providing a very characteristic umami flavor that enhances dishes without the need to add fats or artificial seasonings.

In different Hispanic American countries, dried fish flakes may also be known as dried fish scales, dried fish flakes, or simply shredded dried fish. These terms, although less common, refer to the same ingredient used to add flavor and texture to various culinary preparations.