The mechanical drying of lightly salted fish must be carried out by successive drying periods and press-piling. This procedure considerably reduces the drying time. Best results are obtained at a temperature of 80°F., and at an air velocity of 300 to 400 linear feet per minute. The relative humidity of the drying atmosphere should be maintained at about 50–55 per cent during the first drying period and 60–65 per cent during all subsequent ones. The first drying period should be of sufficient length to reduce the moisture content of the fish to about 55–60 per cent. The operation is then completed by successive 12-hour drying periods. Cross-piling during the press-piling period is important as it gives a product of better quality.