How to Make Fish Jerky

Learn how to make jerky from fish, which is great for snacking as well as using in homemade soups and chowders.


| July/August 1982



Crappie

Flavorful fish jerky starts with lean-fleshed swimmers such as crappie, bass, or pike. Fillet your catch by carefully cutting the meat from the bones.


PHOTO: FOTOLIA/DAVE WILLMAN

The next time you find yourself with a king-sized mess of fish, why not dry up a batch of seafood jerky? This old-time edible makes an inexpensive, nutritious snack all by itself — and can serve as an important ingredient in your homemade soups and chowders, too.

Like other dried foods, the tough and tasty strips are lightweight, compact and easy to keep. If you spend a lot of time outdoors, you'll find that fish jerky is an ideal trail snack. Also — when properly processed and stored — the chewy morsels are a valuable survival food.

Best of all, you can easily produce the victuals right at home in a dehydrator, kitchen oven, or smokehouse, or with the help of a hot summer sun.

How to Make Fish Jerky at Home

 

Fish with a low fat content (bass, pike, and crappie, for example) are the best candidates for jerky. Oily species such as catfish should be avoided for this use, because they're more likely to become rancid.





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