Introduction to catfish:

  Catfish is a carnivorous fish. Its meat is tender, less prickly, delicious, rich in protein and fat, and rich in nutrition. It is especially suitable for people with weak constitutions and malnutrition.
  Benefits: Helping to form bones and teeth, helping to improve cognitive ability, helping to digest health, helping to lose weight, being good for the nervous system, helping to fight depression, being good for the heart.

How to dry catfish:

1. Washing: By using water to wash away the mucus, silt, and other impurities on the surface of fish. 
2. Cutting: Place the fish on the cutting board, grasp the left fisheye and gill seam with the left hand, hold the knife with the right hand, insert the knife from the back of the head, penetrate the abdominal cavity, push and cut along the left side of the spine to the tail, and then cut the skull back with the knife, and the internal organs shall be removed. 
3. Marinating: According to the weight of the fish fillet, marinate the fish in a jar with 5%-6% salt, and brush it for about 12 hours.
4. Brushing and drying: Wash the marinated fish fillet with seawater or freshwater, drain it, and put it on the grass board. Drying the meat surface, and then the skin surface, turn it over at the right time, dry it to 60% to 70%, put away the stack pressure for shaping and spreading water, and then re-dry it two days later. 
5. After finishing, it is required that the fish body be complete and flat, with smooth edges, hard meat, a normal smell, no salt frost, and dryness of about 90%. The yield is generally about 28%. Because of its high-fat content, the fish should not be stored for a long time, especially in summer when the temperature is higher.

dehydrate catfish in a dehydrator:

1. Cut the fish fillets into strips 1/4 to 3/8 inches thick, and then put them in a baking tray. To dry evenly, you should make the strips about the same size.
2. Cover the fish sticks with 1 to 2 teaspoons of marinade. Add salt, seasoning, and 1/4 glass of water per pound of fish. (You can use one or more kinds of black pepper, pepper, tarragon, basil, parsley, cumin, curry, or other herbs and spices.)
3. Marinate the fish in the refrigerator for four to eight hours to let the fish absorb the taste.
4. Pick up each fish stick, let the marinade drip from the fish stick, and then put the fish stick on the tray of the dehydrator. 
5. Perform this step for each fish without overlapping stripes. 
6. Dry the fish sticks in a 160 degree Fahrenheit dehydrator until they are hard, dry, and flexible.
7. If you see water on the fish, you need to continue drying, but if the fish scatter when bending, it means that the drying time is too long.

The principle of catfish dryer machine working:

  Baixin air energy heat pump dryer uses the reverse Carnot principle. The refrigerant is compressed by the compressor to become high-temperature and high-pressure gas, enters into the heat exchanger through the pipeline, and then passes through the fan to remove the heat generated by the heat exchanger send it to the drying room to heat and dry the seafood products and other materials, so that the seafood products are dried, and the moisture is discharged from the moisture outlet. The dehumidification system has a heat recovery device, and the recovered heat is used to heat the fresh air, which can save 60%-70% of the fresh air preheating energy consumption.

The catfish heat pump dryer machine structure:
 

Catfish drying video：