Basic Dried Fish for Meals

Prep Time: 2 to 5 hours

Drying Temp: 155° to 165°F

Drying Time: 3-4 hours

Yield: 14 to 20 (1-ounce) servings

 

Ingredients:

• 2 quarts water

• ^1/2 cup kosher salt

• Optional flavorings: ^1/2 cup packed brown sugar, ^1/4 cup soy sauce, 2 tablespoons black peppercorns, or 1 teaspoon dried chopped garlic

• 2^1/2  pounds lean, skinless fish fillets, such as cod, flounder, grouper, mahi mahi, or tilapia

 

Procedure:

1. Combinethe water, salt, and any optional ingredients, stirring until salt is completely dissolved. Cover and refrigerate until ready to use. May be prepared up to 3 days in advance.

2. Run your fingers over the fillets to feel for pin bones and use needle-nose pliers to pull them out. Place the fish in the freezer for 30 minutes to firm it up. Slice lengthwise into 1/2-inch strips. Cut the strips into 1-inch lengths. Place the strips in a shallow layer in the marinade, then turn gently to coat. Cover and refrigerate for 1 to 4 hours.

3. Removethe strips from the brine and pat dry. Place the strips slightly apart on the drying trays.

4. Dry the fish at 155° to 165°F about 3-4 hours, or until done.

5. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the fish with towels. Cooluntil no longer warm, about 30 minutes.

 

STORAGE:

1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.