Salted Fish = Yan yu (Mandarin) = gon hahm yu (Cantonese)

Many different types of fish, both freshwater and saltwater, are salted and cured for general use in South-east Asia. They range from tiny whitebait to large croakers, and they are generally preserved in salt or brine, although some are dried in the sun. In Japan, sun-dried young sardines, known as niboshi, are eaten as snacks, and are also used for making stock.

To say that salted fish is an acquired taste is an understatement. It smells so pungent and has such a strong flavor that some people may find it positively disagreeable. It is , however, very popular throughout South-east Asia.

Salted fish has two basic functions. it is either eaten on its own with rice, or used as a seasoning for vegetables and meat in steamed dishes, casseroles or soups.

Dried anchovies = ikan bilis (Malay)

Dried anchovies, which are known as ikan bilis, are a Malayan speciality. For some unknown reason, anchovies are seldom eaten fresh in South-east Asia, they are either used for making fish sauce or are salted and dried. Fishing for anchovies is a huge industry in Malaysia. Having located the schools of fish with the aid of electronic fish finders and echo sounding equipment, the fishermen haul in their catch and immediately boil the fish in salted water for 5 minutes. Back on shore, the fish are dried, graded and packed.

Dried anchovies have an overpowering aroma and a very strong flavor.

Dried anchovies can be used as a flavoring, as an ingredient in a composite dish, or as a snack food. a favorite Malayan recipe involves steaming and filleting the fish, then serving them with a sauce made from preserved black beans that is flavored with fresh chilies and lime juice and sweetened to taste with sugar. Dried anchovies are also often deep fried until they are crunchy and served either at parties as a snack to eat with drinks, or as a starter. They also make a tasty accompaniment to spicy curries and chicken rendang.

Bonito Flakes = katsuobushi

Bonito is the name given to several different kinds of fish in different parts of the world. For instance, the Atlantic bonito is a relative of mackerel in Europe, while the Pacific bonito is a small tuna, much used in Japanese cooking.

The Pacific bonito has a much stronger flavor than regular tuna, particularly when it is dried.

In Japan, where dried bonito is widely used, the flakes come in various thicknesses. fine shaving are one of the main ingredients in the basic stock known as dashi, and are also used as a topping or garnish. Powdered bonito flakes are used as a seasoning.

Dried Shrimps = xianmi (Mandarin) = ha my (Cantonese) = gung haeng (Thai)

Dried shrimps are popular throughout Asia, especially in China and Thailand. they are pale pink in clor, having been boiled before being spread out in the sun to dry. There are several different sizes, from tiny shrimp not much bigger than grains of rice (hence the Chinese name "Sea rice") to large ones which are still less than 1 cm/ 1/2 in long. The larger ones are usually sold shelled and headless, while the tiny ones are sold whole, heads and all.

Dried shrimps have a very strong smell, so strong that it can be detected through the cellophane bags in which they are sold. The smell dissipates with cooking. The flavor is sharp and salty.

Because of their strong taste, dried shrimps are usually used as a seasoning rather than as an independent ingredient. They are often used as a garnish in salads and also feature in the popular "eight-treasure stuffing", when they are combined with dried mushrooms, bamboo shoots, glutinous rice and other ingredients.

Dried Scallops = ganbei (Mandarin) = gong yu chu (Cantonese)

Another oriental delicacy, dried scallops are very expensive  because the most sought-after varieties are so scarce. the Chinese variety known as conpoy, for instance, is only found in the inland sea called Po Hai, and then only during a short summer season. the best scallops are round and golden, with a delicate, sweet flavor. Japan produces fine dried scallops, including the variety aomori.

Before being dried, scallops are cooked in their shells in boiling water. The flesh is then removed and cleaned. Dried scallops have quite a distinct aroma with a highly concentrated flavor.

Dried scallops are seldom used on their own, but are combined with other ingredients in soups and stuffings. Dried and fresh scallops are sometimes used in the same dish. Dried scallops are the classic garnish for crispy seaweed, but when this dish is served in Chinese restaurants overseas, ground fried fish is often used as a substitute.

Dried Squid = youyu (Mandarin) = yow yu (Cantonese)

In inland China and other parts of Asia that are far from the coast, where fresh seafood was for a long time unobtainable, dried squid and cuttlefish have always been regarded as delicacies.

Dried squid is pale brown in color and has a subtle fishy aroma, but a very strong taste. Some people find the texture rather tough when compared to fresh squid, but others like the chewiness of the dried version.

In Asia, dried squid is mainly used in soups or meat stews. The stronger texture and flavor provides an interesting contrast to fresh squid, and the two are often stir-fried together in a popular dish that is known as "two-colored squid-flowers".

Fish Maw = yu du (Chinese)

Fish maw is the swim bladders or stomachs of certain types of large fish and eels, which have been dried in the sun for several days, then deep-fried. It is considered a delicacy in both China and Thailand.

Fish maw has little aroma, nor does it have a distinctive flavor. It is mainly valued for its texture, which is slippery.

Dried jellyfish

Sheets of dried edible jellyfish are sold in plastic bags in some Chinese stores. This Chinese delicacy is valued for its crunchy yet elastic texture. To prepare, soak the sheets in cold water for several hours changing the water frequently, and squeezing the jellyfish each time to get rid of as much of the fishy smell as possible. Drain, give the jellyfish sheets a final squeeze to remove the excess water, then cut them into strips. Strips of dried jellyfish are often added to a stir-fry, but they must be tossed in at the last moment; if they are over-cooked, they will become rubbery.

Dried sea cucumber = iriko = trepang = beche-de-mer

This is not a vegetable, but a marine animal, also known as a sea slug. Before use, dried sea cucumber must be soaked in cold water at least 24 hours, during which time it will double in bulk and become quite gelatinous. It is mainly used in soups, stews and braised dishes.