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.
More:
Beef Jerky!
Find good quality seafood here!
Part of Fight Back Friday
This month's ebook!
Sign up to get the 20 Cool Treats sent to your email right away!
Please follow and like us:
I’ve never tried fish jerky. I will have to try this out. Thanks for the recipe!
My husband and I live on a sailboat in the SW Caribbean. We have been making fish jerky for years. Now, I wish I could say I use your technique but all we have is the sun and wind to dry our fish. We started doing it with excess fish that we had caught. I never thought about how the Omega-3’s could come into play here…There ya go..Now another reason to keep on doing it.
We’re lucky enough to belong to a co-op that sells fantastic fish jerky, but it does have a tiny bit of refined sugar, so I will definitely be trying this soon. Thanks!
I would like to learn how to make fish jerky. We get all sorts of fish here, mostly tuna. It will be a great help to learn this technique and can you tell me what equipment is needed.
Marjorie