Vocal fry, also known as glottal fry or creaky voice, is a low, rattling, or crackling sound produced when the voice is dropped to the lowest end of its pitch range. It is one of three recognized vocal registers, alongside modal voice (the normal speaking voice) and falsetto. The sound has become notably more common in modern communication and media, often heard at the end of sentences or phrases, giving the voice a texture that resembles a slow, deliberate popping.
The Physical Mechanism Behind the Sound
Vocal fry represents the lowest vocal register, physiologically distinct from the smooth, wave-like vibration of the modal voice. The production involves a significant relaxation and slackening of the vocal folds, the muscular tissues within the larynx. Unlike the modal voice, where the folds vibrate efficiently, in vocal fry they become relatively short and thick. This change in tension allows them to vibrate at a much lower frequency, typically 20 to 70 Hertz, compared to 100 to 300 Hertz in normal speech.
The irregular, chaotic vibration pattern of the vocal folds is key to the sound. Instead of closing completely and quickly, the folds maintain a loose glottal closure where the air pressure is very low. This low pressure allows the air to “bubble” or pass through in discrete, slow pulses, creating the characteristic acoustic effect of popping or creaking. The arytenoid cartilages in the larynx are drawn together, which facilitates this loose, thick, and irregularly vibrating mass.
Deliberate Techniques for Production
Intentionally producing vocal fry involves manipulating the vocal mechanism to achieve low tension and low airflow. The first step is to relax the throat and consciously lower the pitch of the voice to the very bottom of the range. This action allows the vocal folds to shorten and thicken, preparing them for the creaky vibration.
Next, reduce the air pressure and airflow used to speak, as vocal fry requires very little breath support. A helpful technique is to exhale most of the air from the lungs before attempting the sound, using only the residual air to initiate phonation. Try saying a long, relaxed “uh” sound, like a deep sigh, and let the voice drop until it becomes gravelly.
The sound should feel relaxed and should not involve any squeezing or pressing of the throat muscles. Practice sustaining this creaky sound on vowels first, before moving to the end of short words or phrases. This allows the speaker to feel the loose, easy vibration without the complexity of full sentence articulation.
Strategies for Reducing or Eliminating Vocal Fry
For those who find their vocal fry unintentional or distracting, the primary focus for elimination is reintroducing steady breath support and proper vocal fold tension. Insufficient airflow is a major cause, allowing the vocal folds to collapse and vibrate irregularly. The most effective strategy is to practice diaphragmatic breathing, ensuring a deep and consistent flow of air that supports the voice from the abdomen.
A simple adjustment is to increase the volume and slightly raise the speaking pitch. Since vocal fry occurs at the lowest end of the vocal range, moving the voice into a slightly higher, more energized register helps the vocal folds stretch and thin out. This greater tension prevents the folds from becoming slack and creating the creaky sound.
Vocal warm-ups, such as humming, lip trills, or pitch glides, can help loosen tension and encourage the vocal folds to vibrate smoothly. These exercises promote better coordination and closure of the vocal folds, which is necessary for the modal voice. Maintaining good vocal hygiene, including adequate hydration, is also important, as lubricated vocal folds are less prone to the friction that contributes to a creaky quality.