Jute and seafood: a natural bond in traditional drying methods

A natural fiber at the service of tradition

Jute is a strong, breathable and 100% biodegradable plant fiber. These qualities make it a perfect ally in processes where ventilation, hygiene and sustainability are required. In different coastal cultures, both in Asia and Europe, jute has traditionally been used as a base for the artisanal drying of seafood and fish.

Thanks to its porous structure, jute fabric allows air to pass through and facilitates uniform evaporation without the product coming into contact with contaminated or moisture-retaining surfaces such as plastic or concrete.

Preservation and transport

Once dried, seafood can be stored or transported in reused jute sacks, which keep the product ventilated and protected from moisture, reducing the risk of mold or deterioration during transport to markets or points of sale.

Knowledge that lives on

At Deyute, we have worked with clients in northern Spain who still use raw jute fabrics for the traditional drying of seafood, reviving sustainable practices that respect both the product and the environment. This way of working not only preserves the flavor and texture of the seafood, but also adds value in terms of authenticity.

Sustainability with a taste of the sea

The use of jute in the seafood value chain is a clear example of how natural materials can be practically and ecologically integrated into diverse sectors. In addition to functionality, jute reinforces a commitment to the environment and to gastronomic traditions.

Which products do we recommend at Deyute?

• Raw sack fabric (280–350 g/m²): perfect as a drying surface.

• Reused jute sacks: ideal for transporting dried seafood.

• Jute geotextiles: recommended for humid areas or surfaces in contact with sand.

All our products are available by the meter or by unit. We also offer advice for specific uses in the food industry.