On Sat, 22 Aug 2009 04:53:08 -0700 (PDT), R Y wrote:

> When we use it, we don't bother with the soak, hang, dust, fry part.
> If it's the non-jarred type, we'll fry slightly, flake it, then fry it
> again. If it's jarred and in oil, I'm pretty sure the initial fry has
> already been done, so we just flake and fry.

I wasn't impressed with either of the dried fish I tried. They were
nothing like the stuff in oil, which I prefer.

-sw