Instruction Manual

19
Drying Fish
Lean fish can be easily dehydrated. You can also dry fat fish, but it will not keep at room temperature
more than a week unless smoked. Fish meat strips 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 a different taste than fish meat strips. 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 meat strips, 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 favourite marinade with high salt
content.
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 meat strips at 70℃ until they feel firm and dry, but do not crumble. There should be no moist
spots.
Packaging and Storage
Store dried fish meat strips in the freezer if it will not be consumed within 2 to 3 weeks.