I have not tried it but assume the smell would be similar to that of breeding gents which I have done a few times.My Parents are Malaysian Chinese and dried fish is occasionally used in the cuisine.Drying was an important method of preserving fish in times of surplus before the time of refrigeration. Like most peasant origin foods it has grown into a delicacy. Essentially you clean scale gut and gill a fish then split it in half. It is then sprinkled with salt and placed outside to dry. It is important to keep the flies out of it otherwise you get maggot.The salt and the drying acts to preserve the fish.I have enjoyed it deep fried as an accompaniment to rice. It can be a bit of an acquired taste. Dried and fried Ikan Bilis (whitebait/anchovies) are an essential ingredient to one of my Favorite breakfast dished Nasai Lemak. I enjoyed this dish on fathers day at 'The Food Business' in Burnside. (Great Breakfast but bookings essential)Dried squid is also a favorite of mine and dried scallops are an essential ingredient to XO sauce.Other cultures also have their dried fish dishes. Salt Cod comes to mind as does South African fish biltong.Any Asian grocer will have dried fish. If you wanted to make it I would try with Tommies or gar and heavily salt them, then place in the shade in a fly proof box with plenty of ventilation. As with any food preparation good hygiene is essential. An alternate and potentially less smelly method would be to use a food dehydrator.
