You won't be needing citrus or vinegar for this marinade as you will be marinating your salmon for more extended periods. If your taste buds are yearning for something innovative, yet deeply rooted in tradition, you're about to embark on an exciting voyage as we teach you how to make fish jerky. Be generous with salt: Jerky is not only the process of drying meat, but it is the process of preserving meat with the use of salt.

You may not believe this, but Icelandic dried fish with butter is absolutely delicious and makes it nicer to eat. For more flavorful salmon, you can leave them wet, but they will take longer to dehydrate and could stick to your oven rack. It’s a common gift for special events and a favored snack for outdoor activities like hiking and camping. Ideally, enjoy your homemade fish jerky within 1-2 months of production, savoring the nuances of flavor you've so carefully crafted.By storing your jerky in sealed containers for a day or two, any remaining moisture will evenly distribute throughout each piece, reducing the risk of spoilage.

Just about any saltwater species of fish can be made into jerky, as well as firm flesh, low fat freshwater fish.

With air-dried jerky, you’ll know the fish is done when the outside is dry to the touch, and the fillets aren’t flexible any longer. Then take this snack fishing, and you’ll be motivated to stay on the water all day — and catch more lakers.