Nesco FD-75A Recipes & Instructions page 23

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Drying Fish
Lean fish can be used for jerky. You can also dry fat fish, but it will not keep at room
temperature more than a week. Fish jerky should contain about 15% moisture
when it is completely dry. It will be pliable and firm. If there is any doubt about the
dryness, store in refrigerator or freezer to avoid the risk of spoilage.
Cooked fish may also be dried, although it has different taste than fish jerky. It still
makes a nice snack. Re-hydrating cooked fish is not recommended because the
resulting product isn't very good.
Selection
Choose fresh fish to dry. If you catch the fish, clean it promptly and keep on ice
until you are ready to dehydrate. If you are purchasing fish, make sure it is fresh
and not previously frozen. Frozen fish can still be made into jerky, but be aware that
the quality is inferior to fresh.
Preparation
Cut fish into 1/4 to 3/8 inch thick strips. Marinate in your own favorite marinade.
When using your own recipe, be sure to include at least 1-1/2 to 2 teaspoons salt
per pound of fresh fish. Salt slows the growth of surface bacteria during the initial
stages of drying. Marinate for at least 4 to 8 hours in refrigerator so fish will absorb
salt and seasonings.
Drying
Dry fish jerky at 130
crumble. There should be no moist spots.
Packaging and Storage
Follow guidelines for Packaging and Storage on page 9 and 10. Store dried fish
jerky in freezer if it will not be consumed within 2 to 3 weeks.
www.nesco.com
4/25/11
o F to 140 o F (55 o C to 60
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o C) until they feel firm and dry, but don't
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