Fish Jerky Information
Fish jerky may sound unusual, however it has been a part of the human diet for a very long time. Drying fish is an excellent method of preserving this vital food and many fishing and seafaring communities have had various styles of dried fish for eons. Dried codfish is one variety that comes to mind and is not an uncommon item to find in many households, especially in northern Europe. While freshwater fish can be dried, it is not recommended that the home jerky maker use fresh water fish unless he or she is absolutely certain of the freshness of the fish and that it has no parasites. Ocean fish is much less prone to parasites and for that reason is a much safer choice. Most parasites can be destroyed while dehydrating a fish at a minimum of 140 degrees, however this should not be an excuse for ignoring proper safety. Oilier/fattier fish is also generally unsuitable for jerky making as the high fat content will make the jerky spoil rather quickly, and due to the distribution of fat in fish, the fat cannot just be trimmed off. For this reason, fish such as mackerel, salmon, whitefish, and mullet (among others) do not make good sources for jerky making. Certain cuts of tuna have less fat and can be used, but make sure you have a lean cut from the upper portion of the fish, not the lower portion near the belly. Some of these fattier fish can be smoked, however, with excellent results, which is a process we will expand upon in due time and if the fish is intended for short term storage, one can often find items such as salmon jerky, which, when made via smoking, is quite a tasty jerky.
While we continue to add recipes to the site, you should read the basic recipe for making fish jerky at:
Basic Fish Jerky Recipe (Brining and Curing).
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