|
½ cup soy sauce
4 tbs. sugar
2 tsp. grated fresh ginger
1 clove garlic, minced or about ¾ cup of your favorite commercial teriyaki sauce
2 lbs. fresh raw tuna
Cut fish into thin strips about ¼" thick, 1-2" wide, and 3-5" long. Mix together marinade ingredients, pour over fish, and marinate for about 6 hours. Dry in oven at 145 degrees for about 2 hours, then lower temperature to 130 degrees until dry. Makes about ½ lbs. jerky.
You can use red snapper, sea bass, swordfish or any firm fish for fish jerky. Salmon and tuna are outstanding. Salmon will bead oil during drying, so be sure to keep soaking up oil with a paper towel.
|