The photos show the drying process of shark meat done in a facility located at Qurayat, the Sultanate of Oman. The drying is done above the ground on wire screened racks. Above ground drying protects the product against land insects. This system allows top and bottom drying throughout the drying process that lasts around 2 days during hot summer extended to up to 5 days in winter. A daily overturn is done to ensure an even drying. The dried shark is often marketed locally as seen in a retail fish shop in the second photo.