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Choose fresh fish to dry. If the
fish is freshly caught, clean it
promptly and keep on ice until
you are ready to dehydrate. If
you are purchasing fish, make
sure it is fresh and not
previously frozen. Frozen fish
can still be made into jerky, but
be aware that the quality is
inferior to fresh.
Lean fish can be used for jerky. You
can also dry fatty fish, but it will not
keep at room temperature more than
a week. Fish jerky should contain
about 15% moisture when it is
completely dry. It will be pliable and
firm. If there is any doubt about the
dryness, store in refrigerator or
freezer to avoid the risk of spoilage.
Cooked fish may also be dried,
although it has dierent taste than
fish jerky. Rehydrating cooked fish is
not recommended.
Selection
26 27
Preparation
Drying
Packaging and Storage
Cut fish into ¼” to ⁄” thick strips.
Toss in your favorite marinade. When using
your own recipe, be sure to include at least
1 ½ to 2 teaspoons salt per pound of fresh
fish. Salt slows the growth of surface
bacteria during the initial stages of drying.
Marinate for 4-8 hours in refrigerator so
fish will absorb salt and seasonings.
1
2
3
Dehydrate fish jerky at 145°F to 155°F (62°C to 68°C) until it feels firm and dry,
but does not crumble. There should be no moist spots.
Follow guidelines for Packaging and Storage on page 11 and 12. Store
dried fish jerky in freezer if it will not be consumed within a week.
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