Hi all. Was wondering if anyone has made jerky from crappie or bluegill fillets. Any tips or advice welcome.
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Hi all. Was wondering if anyone has made jerky from crappie or bluegill fillets. Any tips or advice welcome.
just sounds nasty...well cant say much though, i thought a fish taco would be nasty also,, guess what there great lol. but jerky i just dont know
ive never even heard of fish jerky...
... if it turns out anything like the sun dried squid I ate in Korea .... you can HAVE IT :p
I was there in 69-70 ... and I'd probably still be chewing on it, today, if I'd have kept on trying to eat it :o
Probably would have made a good tire, had it been big enough ... but, it probably wouldn't have given you a very smooth ride :D
... cp :cool:
It's good just soak it in you're favorite marinade dehydrate it and put it in zip lock bag and take fishing with you wallaa!!!
This has been covered in the past Never eat undercooked or raw feshwater fish as you are in danger of getting some bad worms!:eek::eek:
sushi lol
I saw a recipe in Field & Stream a couple of years ago. I saved it but haven't tried it yet. If I can find it I'll post it for you & you can let me know how it is.
Yup. Good stuff.Quote:
Originally Posted by hair jig
Similar to smoked herring, only not as fishy or oily.
We usually use 'less palatable' fish for jerky...bass work good.
The gills & craps usually don't make it past the fryer.:p
i tried the recipie hawkman is refering too. i didnt use crappie, i used trout and catfish. Turned out great if you ask me.
HB:cool:
Hawaiian Fish Jerky (Recipe from Field & Stream that hawkman mentioned)
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
for 2 lbs. of fish
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.
For making jerky, use low-fat fish, such as halibut, and avoid oily species like bluefish.
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)
Sounds great.Gotta try that one.