Quick Answer
For homemade jerky, the best fish types are typically those with a higher fat content, such as salmon, mackerel, and sardines, which provide a more tender and flavorful final product.
Choosing the Right Fish
When selecting fish for homemade jerky, it’s essential to choose species with a higher fat content, as they will yield a more tender final product. Fish with a higher fat content will be more forgiving when it comes to moisture levels, reducing the risk of spoilage and improving the overall texture. Look for species like salmon, mackerel, and sardines, which are commonly used for jerky production.
Preparing the Fish
Before making fish jerky, it’s crucial to properly prepare the fish to ensure food safety and optimal flavor. Start by removing the skin and any bloodlines, then cut the fish into thin strips, about 1/4 inch (6 mm) thick. This will help the fish dry evenly and prevent it from becoming too chewy. Next, marinate the fish strips in a mixture of olive oil, soy sauce, and spices for at least 2 hours or overnight to enhance flavor and tenderness.
Drying the Jerky
To dry the fish jerky, you can use a food dehydrator or a low-temperature oven. Set the dehydrator to 135°F (57°C) or the oven to its lowest temperature setting (usually around 150°F or 65°C). Place the marinated fish strips on the dehydrator trays or a baking sheet lined with parchment paper, leaving some space between each piece to allow for even drying. Dehydrate or dry the fish for 3-4 hours, or until it reaches a dry, leathery texture.
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