FISH JERKY

Name: FISH JERKY
Cook time: 6 h
Total time: 8 h
Yield: 4 servings
Cuisine: Asian
Ingredients: 1/2 cup soy sauce; 4 each tbs. sugar; 2 each tsp. grated fresh ginger; 1 clove garlic, minced or about 3/4 cup of your favorite commercial teriyaki; 2 each lbs. fresh raw tuna or salmon **

Cook: 6 hr
Total: 8 hr
Yield: 4 servings
Difficulty: Advanced
Cuisine: Asian
Protein: Seafood

Ingredients

Servings

Original recipe

1/2 cup soy sauce
4 each tbs. sugar
2 each tsp. grated fresh ginger
1 clove garlic, minced or about 3/4 cup of your favorite commercial teriyaki
2 each lbs. fresh raw tuna or salmon **

Shopping list for 4

Instructions

1
** You can use red snapper, sea bass, swordfish or any firm fish for fish jerky.
2
Salmon and tuna are outstanding.
3
Salmon will bead oil during drying, so be sure to keep soaking up oil with a paper towel.
4
Cut fish into thin strips about 1/4" thick, 1-2" wide, and 3-5" long.
5
Mix together marinade ingredients, pour over fish, and marinate for about 6 hours.
6
Dry in oven at 145 degrees for about 2 hours, then lower temperature to 130 degrees until dry.
7
Makes about 1/2 lbs. jerky.

Ingredients

Servings

Original recipe

1/2 cup soy sauce
4 each tbs. sugar
2 each tsp. grated fresh ginger
1 clove garlic, minced or about 3/4 cup of your favorite commercial teriyaki
2 each lbs. fresh raw tuna or salmon **

Shopping list for 4

Instructions

1
** You can use red snapper, sea bass, swordfish or any firm fish for fish jerky.
2
Salmon and tuna are outstanding.
3
Salmon will bead oil during drying, so be sure to keep soaking up oil with a paper towel.
4
Cut fish into thin strips about 1/4" thick, 1-2" wide, and 3-5" long.
5
Mix together marinade ingredients, pour over fish, and marinate for about 6 hours.
6
Dry in oven at 145 degrees for about 2 hours, then lower temperature to 130 degrees until dry.
7
Makes about 1/2 lbs. jerky.