How to Dehydrate Fish
Dehydrating fish adds months to its shelf life and creates a texture and flavor different from other dried meats, such as beef jerky. The guidelines for dehydrating fish differ from other meats as well. Only dehydrate lean fish, such as sea trout, pollock and halibut, as harmful bacteria forms readily on fats during the drying process. Also, in addition to dry-curing, brine the fish prior to dehydrating to pull moisture -- and microbes -- from inside the muscle cells. Does this Spark an idea?
Things You'll Need
- Nonreactive food storage container
- 1/2 cup plus 1/2 tbsp. kosher salt
- 3/4 cup cold water
- 1/2 tbsp. ground Turkish bay leaves
- 1/2 tbsp. smoked paprika
- 1/2 tbsp. celery salt
- 1/2 tbsp. dried dill
- 1/2 tbsp. cayenne pepper
- 1/2 tbsp. freshly ground black pepper
- 1/2 tbsp. dry mustard
- 1/2 tbsp. dried cardamom
- 1/2 tbsp. lemon zest
- 1/2 tbsp. white granulated sugar
- Cling film
Instructions
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1
Slice the fillets into 3/8-inch thick uniform strips and place in a nonreactive food-storage container. Mix together 1/2 cup of kosher salt and 3/4 cup of cold water in a nonreactive bowl. Place the brine in the refrigerator for 30 minutes to chill.
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2
Pour the brine over the fish and cover. Brine the fish for 30 minutes.
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3
Mix together 1/2 tbsp. each of the following in a mixing bowl: ground Turkish bay leaves, smoked paprika, celery salt, dried dill, cayenne pepper, kosher salt, freshly ground black pepper, dry mustard, dried cardamom, lemon zest and white granulated sugar.
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4
Coat the fish in the dry cure and wrap tightly in cling film. Place in an airtight food-storage container and cure in the refrigerator for six hours.
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5
Scrape the cure from the fish strips and space them 1/2-inch apart in an even layer on the drying tray. Separate multiple layers of fish with sheets of mesh food-drying sheets.
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6
Dehydrate the fish for 8 to 12 hours. Properly dried fish has no surface or internal moisture.
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References
- Photo Credit Jupiterimages/Comstock/Getty Images
