Fish Jerky?

[HD]

I was wondering if you guy's have ever tried fish jerky.....

Looking around I found this recipe, but not sure if this would work for Crappies & Bluegills.
For the most part, I take small hammer handle pike and make pickled fish.
But, I thought I would try other ideas for processing fish.

Here's the recipe:

Hawaiian Fish Jerky

Ingredients
- 2 lb. fish fillets (saltwater species like tuna and snapper work great, as do firm-fleshed, low-fat freshwater fish like bass, trout, and crappie)
- 1/2 cup soy sauce
- 1/4 pineapple juice
- 1 tbsp brown sugar
- 1/4 tsp. cayenne pepper
- 1 crushed garlic clove
- 1 tbsp. fresh ginger, minced
- 1 tsp. salt
- 1 tsp. pepper

Directions:
1. Cut the fish into 1/4-inch-thick strips, 1 inch wide and 3 to 6 inches long. Combine the remaining ingredients in a zip-seal bag and marinate the fish in the refrigerator, for at least six hours, or preferably overnight. Discard the marinade and dry the fish strips well, dabbing them with paper towels to sponge off any excess marinade.

2. If you own a dehydrator or smoker, use it. Otherwise, you can use a lightly oiled cake rack or oven rack in a low-heated oven. Either way, use the oven's top rack, and be sure to oil the grates. Put a cookie sheet on the bottom rack to collect any drippings. Place the fish on the rack and set the oven to 145 degrees. (Some ovens won't go this low. In that case, set the oven to its minimum temperature and crack the oven door.)

3. After two hours, reduce the heat to 130 degrees or open the door wider. The drying time will vary considerably. When done, the fish jerky will be dry but not brittle, so that the pieces crack but don't break when bent, with a dark brown glaze. Allow the jerky to cool and keep it refrigerated, in a sealed container, until you're ready to eat it.

[mike89]

this could be interesting, not sure I'd try it.  but I'd try it to see.

[delcecchi]

Just remember to freeze the fish for a while first.  There are some parasites like tapeworms possible that you don't want.  Apparently salt water fish don't have stuff that will cross over to people, while fresh water fish do.   

[mike89]

that is a good call Del!!

[HD]

Never thought of that  ....good call!

[glenn57]

I call  on freezing fish first. I've ate a whole lotta fish straight from the lake and no issues. Maybe is your eating raw fish!

[ThunderLund78]

If you're cooking the fish, there's no worries.  Not sure if there's an internal temp this has to get to but I think the safe temp on fish is 145.

I believe the freezing thing comes into when pickling. But might not hurt to do it with this jerky to be safe. Especially if using a dehydrator.

[mike89]

yes 145 is temp you want for sure

[glenn57]

Not sure I buy the freezing for pickling either. Not trying to argue but your putting cut up fisf fillets in a pickling SALT brine for 5 days. Gotta believe that's gonna kill a whole lot of stuff. Look what it does to the bones.

[delcecchi]

If the jerky gets hot enough then you wouldn't need to freeze it, for sure.   

UMN extension says pickling doesn't kill the parasites.  cooking does.  freezing does.   

But it is your intestines.

[Rebel SS]

Reminds me of the guy who was lamenting no form of any sex with his new bride, because she had gonorrhea, diarrhea, and pyorrhea.
His buddy asks, "Then why the heck did you marry her?!"  Guys say "Because she also has worms, and I like to fish"....

[Reinhard]

I agree with Del.  There is no problem if you cook the fish right away such as deep frying, frying, or in the oven in higher cooking temps.  There is a problem however if you prepare the fish for pickling or low temp cooking like smoking.  For that you should freeze your fish at least 3 days.  This is something I learned many years ago in food safety and do this to this day.  I have never done fish jerky but it does sound good.  good luck.

[snow1]

Fish jerky is everywhere in alaska,most road side fish mongers are always loaded up with long strips of smoked king salmon jerky,always makes for a good snack.

As far as the round worms and tape worms go,the concern is usually the raw sushi that raises concerns,cooking as stated above with an internal temp of 145deg will kill off these parisites,as far as freezing goes,yes another good plan,however after digging into the safe eating commerical freezing gets the temp low enough to kill off any pests as they freeze to below zero,home freezers in general only go to a low of 10degrees up to 20degrees.

fyi

[ThunderLund78]

Luckily, us here in the northland can just throw a bag of fillets out on the porch overnight! 

[delcecchi]

Fish jerky is everywhere in alaska,most road side fish mongers are always loaded up with long strips of smoked king salmon jerky,always makes for a good snack.

As far as the round worms and tape worms go,the concern is usually the raw sushi that raises concerns,cooking as stated above with an internal temp of 145deg will kill off these parisites,as far as freezing goes,yes another good plan,however after digging into the safe eating commerical freezing gets the temp low enough to kill off any pests as they freeze to below zero,home freezers in general only go to a low of 10degrees up to 20degrees.

fyi

Pacific Salmon is basically a saltwater fish which don't really seem to be a concern, although I think Minnesota requires all fish sold to have been frozen for a time.     

[Reinhard]

Del, in your meat dept. service fish case you will find many variety's of fish both sat and fresh water sold fresh and have never been frozen.  It is required however to have on the label previously frozen if sold fresh.  good luck.

[delcecchi]

Del, in your meat dept. service fish case you will find many variety's of fish both sat and fresh water sold fresh and have never been frozen.  It is required however to have on the label previously frozen if sold fresh.  good luck.

Thanks, I thought I saw it on the UMN extension food safety page.   Must have been mistaken.