FISH JERKY
GreekSeafoodAdvanced360 minBy Northstar
Ingredients
Servings
4
- 0.5 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 **
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.
Tags
greekthe-jerky-chef