{"id":4210,"date":"2014-04-21T17:18:49","date_gmt":"2014-04-21T23:18:49","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=4210"},"modified":"2014-04-21T17:24:14","modified_gmt":"2014-04-21T23:24:14","slug":"how-to-make-fish-jerky-from-the-admirals-kitchen","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2014\/04\/how-to-make-fish-jerky-from-the-admirals-kitchen\/","title":{"rendered":"How to make Fish Jerky – From The Admirals Kitchen"},"content":{"rendered":"

From The Admirals Kitchen<\/strong><\/p>\n

How to make Fish Jerky<\/strong><\/p>\n

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Jerky isn’t just for beef. If you have access to fresh low fat fish,\u00a0then you may want to try making fish jerky. The process is pretty much\u00a0the same as for beef, buffalo, venison, etc., except most of the\u00a0marinades I’ve seen used call for a sweeter taste. And of course,\u00a0you’ll\u00a0want to remove the fine bones.<\/p>\n

The first thing to do is select the fish you want to use like trout,\u00a0perch or tilapia. For other fish with a fat content of less than 2.5%\u00a0to under 5%. Remember \u00ad unlike beef, you can’t\u00a0trim \u0152fat veins’ out of the fish, so you want to start with the best\u00a0fish possible.<\/p>\n

Once the fish has been prepared, i.e., scales removed, de-boned, and\u00a0cut into fillets, you’ll want to marinate it. If you don’t have a\u00a0favorite marinade for fish, consider one of the following.<\/p>\n

Marinades<\/strong><\/p>\n

Fish Marinade 1:<\/em><\/strong>\u00a01 cup boiling water, 2 tablespoons teriyaki sauce, 3\u00a0tablespoons Old Bay seasoning, 1 cup light brown sugar. (Note: For a\u00a0smoky flavor try adding 1\/2 to 1 tablespoon of liquid smoke into the\u00a0mix.)<\/p>\n

Fish Marinade 2:<\/strong><\/em>\u00a0Half cup soy sauce, 1 teaspoon olive oil, 1\u00a0 teaspoon\u00a0powdered garlic, 1\/2 teaspoon white (or black) pepper, 1\u00a0 tablespoon\u00a0light brown sugar. (Note: If you like a hotter flavor try\u00a0 replacing\u00a0the\u00a0 black pepper with cayenne.) (Each recipe should be enough for\u00a0about one pound of fish. ) Directions for making marinades: For each\u00a0recipe, whisk all the ingredients together and heat on low in a small\u00a0saucepan. Continue heating and stirring until all of the sugar has\u00a0dissolved. Then remove the liquid from the heat and allow to attain\u00a0room temperature before using.<\/p>\n

You can then place the fish portions into a zip bag with the liquid<\/p>\n

and\u00a0 allow to marinate for up to four hours in the refrigerator. Turn\u00a0the bag about once an hour during the marinating process to make sure\u00a0all of the pieces get even exposure to the marinade.\u00a0When you’re ready to start the drying process,\u00a0 remove the fish from\u00a0the marinade, pat dry with clean paper towels, and dehydrate just like\u00a0you would beef. The same guidelines apply here . . . no stacking,\u00a0 no\u00a0touching of pieces and if you’r using a home oven, be sure to place\u00a0meat\u00a0on wire rack so liquid can drip and air can circulate. You can dry\u00a0your\u00a0 fish jerky in a dehydrator, in a home oven or in a smoker.\u00a0When finished, store the finished fish jerky in a zip plastic bag.<\/p>\n","protected":false},"excerpt":{"rendered":"

From The Admirals Kitchen How to make Fish Jerky Jerky isn’t just for beef. If you have access to fresh low fat fish,\u00a0then you may want to try making fish jerky. The process is pretty much\u00a0the same as for beef, buffalo, venison, etc., except most of the\u00a0marinades I’ve seen used call for a sweeter taste. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78,840,650],"tags":[],"class_list":["post-4210","post","type-post","status-publish","format-standard","hentry","category-activities","category-cabo-san-lucas-2","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=4210"}],"version-history":[{"count":2,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4210\/revisions"}],"predecessor-version":[{"id":4212,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4210\/revisions\/4212"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=4210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=4210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=4210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}