Texas Farmers Market Leaderboard January 2021

Fish Jerky


Courtesy of Kate Payne.

Fish jerky works best when made from filets of lean fish such as flounder, cod, redfish, snapper or grouper. Fatty fish, such as tuna and salmon, will work for jerky, but will result in a much shorter shelf life of less than 1 week. It took approximately 5 hours to dehydrate ¾-pound of redfish via the dehydrator and yielded one 12-ounce jar of finished jerky.


Fish Jerky


For 1 Batch(es)


  • Juice and zest of 1 lemon
  • 3 teaspoons salt
  • 1/2 teaspoons cracked pepper
  • 1/4 teaspoons cayenne pepper (or more to taste)
  • 2 pounds fish, cut into 1/4-inch strips

Fish Jerky Directions

  1. Combine the first 4 ingredients in a bowl or directly in a 9-by-13-inch glass casserole dish and coat the strips of fish in the marinade.
  2. Cover and allow to marinate for at least 2 hours or as long as overnight.
  3. Dehydrate using your preferred method.

Be the first to post a review

You must be logged in to review


Recipe Search