"starmaykr" > wrote in message
ups.com...
>I am half African-American, half Italian-American and although I have
> no Asian heritage, I have been obessed with Asian food stores for as
> long as I can remember. I bought several books an Asian ingredients
> and they have been helpful. I have this one Asian ingredient that I
> cannot find any help with.
>
> I am a fish and seafood fanatic. I walk down really huge aisles in the
> Asian food stores and marvel at all the different varieties of Dried
> Fish but I do not know how to cook them? I guess some may have more
> salt in the drying process and maybe others do not but I am still
> tottaly clueless as to how to cook this Dried Fish. What are the
> conventions for possibly soaking them and preparing them?
>
> I own no less than 300 cook books and no less than half of them are
> Asian cuisine. Never a single word is mentioned about this Dried
> Fish!?
>
> I am confused by this.
>
> An entire aisle of Dried Fish tells me Asian people must be eating a
> lot of it. Then why not a single word about it in any of my
> "authentic" Asian Cooking books?
>
> I would appreciate any light that could be shared with me on the
> subject. Any links, books or even section(s) of any books that spend
> any time talking about dried fish.
>
> Gratefully,
> Steven
>

"Asian food" is as you know a wide range.
I can only speak for Japanese food, but if the fish are reasonable "fish
size" usually
fileted flat then these are called himono (dried things) and are grilled and
eaten.
Sardines, small Jack Mackeral (Aji) may be dried whole.
If you are refering to quite small dried anchovies, these are usually used
to make dashi
or soup stock, including Miso soup.
I believe Korean foods are fairly similar to the above.

Musashi