Fish jerky! A slab of wild tuna, marinated with lemon juice, salt, pepper, and dill for 24 hours. Dried on high 8 hours- fish jerky! Freeze for about an hour before slicing for easy slicing. I think the drying makes it taste less fishy. I don’t mind the taste of fish, but sometimes it’s nice to have it toned down a bit.
Marinated in a Ziplock… not the most eco friendly choice, but it’s easy.
Part of Fight Back Friday
Grain-Free Holiday Desserts, Breakfasts, and Side Dishes
Candied Butternut Squash, Zesty Lime Custard, Honey-Sweetened Pecan Pie, Slow Cooker Cranberry Sauce, and 10 more holiday recipes that you'll love for the way they taste and the way they make you feel.