fish jerky

[Pennsy Guy]

Started with a marinade(recipe follows) & 10# tuna: Finished with 6 1/2#...

Cut tuna steaks into 1/4-3/8" slices across grain.

Marinate in ceramic/stainless pot in fridge 24-30 hrs. Gently stir 3-4 times while in fridge... keep strips totally submerged---I use an old plate with a cup of water on top as weight.

Place marinated tuna pieces on paper towel and another on top, pat off excess, then place on dehydrator trays and dry as recommended. 6 trays took 8 1/2 hrs. for me.
You can use the oven as well: set temp @ 180* with door slightly open to vent vapors. I use a metal kitchen spoon & position it over the oven light switch keeping it off. Place a thermometer between 2 slices to monitor fish temp; the goal is 160*F.--kills salmonella. Takes about 3 hrs.

Remove from oven/dehydrator to plates and chill in fridge---then vacuum seal and freeze.

MARINADE: (modified from the "Fisherman" magazine)

1 qt. water
1 cup Kosher salt
1/2-3/4 cup brown sugar
3/4-1 cup molasses
1/2 cup lemon juice or Key Lime lime juice
3-4 tbsp. garlic & onion juice
1-2 tbsp. hot sauce

I strain the marinade, after use, & freeze in plastic container 'til next time; after thawing before using the next time, I add a bit more of everything to the marinade.
This was originally used as a marinade for smoked fish--used it for tuna, blues and Mackerel. Marinate overnight.

[Duffman]

Sounds good will give it a try. How do they taste/texture after freeze/thaw?

[Pennsy Guy]

Just finished a batch so haven't frozen/thawed any yet but the finished product was quite good--very different than beef jerky. if you like fish, you'll most likely like this...I recommend DON'T use tuna belly meat--too much oily taste--thought that might happen, even with the long marinade. It's different. As in life, not everyone will like it....
I used tuna which was frozen & thawed--caught last October, longfin & yellowfin...