fish jerky

This Jwipo (Korean fish jerky) snack is a quick finger food and makes and good drink accompaniment. Serve with a sauce made of mayonnaise, soy sauce, and green chili.

Jwipo (Fish Jerky Korean Style)

filefish (Jwipo)

butter

soy sauce (low sodium preferred)

mayonnaise

serrano chili (finely chopped)

Heat 1/2 tablespoon of butter in a skillet over medium heat. Add dried filefish and gently press down with a spatula. Roast until brown spots form here and there on the bottom side with a slight charred edge.

Turn the fish over and continue roasting in butter while occasionally pressing down with a spatula. Cook until your desired doneness. Repeat the rest. Allow the fish jerky to cool slightly. Using a pair of scissors, cut it into bite-sized strips.

To make the dipping sauce, combine soy sauce and mayonnaise in a small, shallow serving dish. Sprinkle chopped chili on top. Do not mix the sauce.

To serve, dip the fish jerky into the dipping sauce and scoop up the pieces of chili, then enjoy with a cold drink, whether alcoholic or non-alcoholic.

A fantastic fish jerky that can be made with any kind of fresh or salt water trout. It has a little kick and a lot of great fish flavor!

Jumpin' Trout Jerky

lb trout fillets

tsp kosher salt

onion powder

garlic powder

cayenne pepper powder

tsp chipotle chili powder

water (cold)

tsp curing salt (optional)

Scale trout fillets with a butter knife scraping from the tail of the fish towards the head removing as many scales as possible.&nbsp;

Fillet each trout so you have two fillets per fish. Leave the skin on the trout and remove the rib bones and any pin bones. Rinse fish fillets with fresh water.

Slice trout fillets into 1/4" to 1/2" wide strips lengthwise down the body of the fillet. You should have 4-5" long strips. Remember to leave on the skin, this helps keep the meat together.

Add ingredients above in a ziplock bag and add trout strips. Carefully mix the strips in the bag so they are evenly covered with the marinade. Place in the refrigerator and marinate for 6-24 hours.

Remove strips from the fridge and strain in a colander. Pat the strips dry with paper towels and dry with a dehydrator or oven. I dried this jerky in my Excalibur Dehydrator for 4 hours at 150F. The strips should bend and crack, but not break in half when they are finished.

If using an oven, dry on your lowest setting with the oven door cracked open with a wooden spoon. This allows the moisture to escape when drying.

Peel the skin off the jerky strips and enjoy!

FISH MUST HAVE THE SKIN? WE GET OCEN FISH , PERCH , ROCK COD BUT IT IS CLEANED AND READY TO COOK. ONCE IN AWHILE SALMON AND HALIBUT, ANY WAY TO MAKE JERKY WITH THESE FILLETS?  I SAVED MOST OF YOUR RECIPES. THANKS

Thank you for your detailed instructions! This trout jerky was so fun to make and is super delicious!

What a great idea to make trout jerky! We love trout and this is such an easy recipe.

Awesome....I don't eat meat so I always wondered about jerkey...this recipe was fantastic.

I love trout and this recipe looks like it's right up my alley. I love the idea and can't wait to make this. Thanks for the recipe.

Oh this sounds absolutely delicious. I can just see my family demolishing these in a matter of minutes after all the hard work of making them in the first place! I'm not great at filleting fish so love your step by step process. Very helpful. As for trout fishing in Colorado, I can only dream about that! One day maybe.

Fish jerky is supposed to be sweet....salty....savory...., but spicy?! Hell yeah it can be spicy! This Lemon Fire Tuna Jerky packs some surprisingly tongue numbing flavor.

Lemon Fire Tuna Jerky

oz Tuna Steak

beef broth

hot sauce (Texas Pete)

soy sauce

tsp sea salt

lemon pepper

With a sharp knife, slice strips with the grain 1/4&quot; thick

Assemble all the ingredients of marinade in a bowl or ziplock bag and mix well.

Add the tuna strips to the marinade and marinate for 6-24 hours in the refrigerator. Mix the strips several times during marinating for evenly coated strips. Be Gentle when mixing!

Strain jerky strips in a colander and then dry with paper towels to remove any excess marinade.

Place strips on a dehydrator tray or oven cooling rack on top of a oven pan to catch any drippings.

Dry at 130F if using a dehydrator or as low as your oven will go if using an oven.

Jerky will be done when it is completely dry and to your texture liking. It took me 3 1/2 hours to dry this jerky in my Nesco Dehydrator

Love salmon? Well then you are going to LOVE this salmon jerky! This recipe has a light fish flavor with a nice smokey and salty finish. Just perfect!

Tasty Salmon Jerky

lb Wild Caught Sockeye Salmon (can use any salmon)

lemon juice

brown sugar

tsp black pepper

tsp liquid smoke

Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet.

With a sharp knife, slice long strips lengthwise 1/4"-1/2" thick from the "head" of the fillet to the "tail".

Slice across the previously sliced long strips cutting into 3"-4" pieces.

Add the salmon strips to the marinade and marinate for 6-24 hours in the refrigerator. Mix the strips several times during marinating for evenly coated strips.

Dry at 150F if using a dehydrator or as low as your oven will go if using an oven.

Jerky will be done when it is completely dry and to your texture liking. It took me 9 hours to dry this jerky in my Excalibur Dehydrator.

Remove skin from jerky and eat!

This salmon was a great. I was very pleased with the taste and texture. I followed the recipe,and it came out just like the picture showed it.

I managed to use fresh caught coho (silver) salmon, added about 1/2 a bottle of Alaskan Amber beer to the recipe then smoked the fish for about 6 hours on my Traeger (I left out the liquid smoke).  The smoker temperature stayed low at around 160 degrees F and made the fish a nice, jerky-like texture. Turned out superb!! I will be doing this again!!  Cheers!

Loved how easy to prepare this recipe is! No fussy ingredients and marinade can be put together in minutes. The hardest part is the waiting :). My daughter and I devoured the first batch yesterday and have a double batch going today. One of our favorite parts was after peeling off the skin after dehydrating the surface of the jerky had a wonderful texture underneath. We simply can't get enough of this! Thanks for sharing and keep your recipes coming!

Holy cow was this good. Recently had bariatric surgery and was looking for a high protein snack to make on my own. Easy, delicious, and will have a hard time keeping a full-time stock of this around the house!! I used sockeye salmon and left out the liquid smoke because I didn't have any at the time. Thanks for the recipe!

Top 4 fish jerky recipes from across the web

The most viewed fish jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jwipo (Fish Jerky Korean Style)

Jumpin' Trout Jerky

Lemon Fire Tuna Jerky

Tasty Salmon Jerky

Top 4 fish jerky recipes from across the web

The most viewed fish jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jwipo (Fish Jerky Korean Style)

Jumpin' Trout Jerky

Lemon Fire Tuna Jerky

Tasty Salmon Jerky

The most viewed fish jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine