Cariboospeed
CANADA Kokanee Forum Moderator
- Joined
- Jun 4, 2009
- Messages
- 75
Current g/f has a dehydrator,
and we've tried drying some fish a couple times now.
Filleted 4-5 fish and cut all the little bones out, and cut the sides down to 3-4 square inch pieces and marinate overnight with a half strength mix of some hickory jerky brine mix and a 1/4 cup of some salmon marinate I had in the fridge...
Skin side down on the racks and leave it for a few hours. My fish tend to have a lot of fat on them and at some point have to mop up the bottom of the dehydrator. I pat the fillets with paper towel quite firmly and the oil oozes out. Last batch I turned over for half the time, don't know if it made any difference...
Takes a good 6 hours depending on the thickness of the fillets, I start poking at them after 4-5 hours. Pretty hard to over dry when they have this much oil, and I like it on the tender side. I put them in an old pickle jar and keep it in the fridge.
Probably some of the tastiest fish I've ever eaten. So much so, I haven't had any desire to pull the smoker out yet. If I run run out of marinate I'll just start using some locally made Birch bbq sauce, or a bit of hot sauce... pretty much endless what they can be flavored with, or just leave au natural.
Doubt I'll put a fish in a pan ever again.
Cheers!
P.S. I mix in some rainbows if I have some, and the difference in taste is quite marked, Kokanee have much much more flavor.
and we've tried drying some fish a couple times now.
Filleted 4-5 fish and cut all the little bones out, and cut the sides down to 3-4 square inch pieces and marinate overnight with a half strength mix of some hickory jerky brine mix and a 1/4 cup of some salmon marinate I had in the fridge...
Skin side down on the racks and leave it for a few hours. My fish tend to have a lot of fat on them and at some point have to mop up the bottom of the dehydrator. I pat the fillets with paper towel quite firmly and the oil oozes out. Last batch I turned over for half the time, don't know if it made any difference...
Takes a good 6 hours depending on the thickness of the fillets, I start poking at them after 4-5 hours. Pretty hard to over dry when they have this much oil, and I like it on the tender side. I put them in an old pickle jar and keep it in the fridge.
Probably some of the tastiest fish I've ever eaten. So much so, I haven't had any desire to pull the smoker out yet. If I run run out of marinate I'll just start using some locally made Birch bbq sauce, or a bit of hot sauce... pretty much endless what they can be flavored with, or just leave au natural.
Doubt I'll put a fish in a pan ever again.
Cheers!
P.S. I mix in some rainbows if I have some, and the difference in taste is quite marked, Kokanee have much much more flavor.
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