How To Make Fish Jerky Recipes

I start off with a recipe that has many options. It is more of a guideline to ingredients to help you be creative and learn how to make fish jerky. You can also see how the different ingredients interact with one another on the page Ingredients for Fish Jerky. I’ll add the link at the bottom of the page.

Next, there are recipes for cod & swordfish.

I’ve never actually eaten swordfish jerky, but I grew up eating swordfish steaks. One time as an adult, I was in Buenos Aires, Argentina, and I walked this long dock out to an “Island” with only a Seafood Restaurant on it. I decided on the swordfish steak in this classy restaurant. It was the best I had ever eaten.

I’ll let you know when I make swordfish jerky, as I would love to try it. Try your hand and learn how to make fish jerky with these recipes.

A swordfish from Florida swimming in blue water with light rays shining down. We are learning how to make fish jerky.
Swordfish in Florida
Photo by Michael Worden

Basic Fish Jerky Recipe

Ingredients
  • 1 pound of fresh fish fillets (such as salmon, tuna, or whitefish)
  • 1/2 cup soy sauce or tamari
  • 1/4 cup citrus juice (lemon, lime, or orange)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • Optional: chili flakes or hot sauce for heat
  • Optional: sesame seeds, chopped scallions, or cilantro for garnish
Instructions
  1. Prepare the Fish
    • Clean and debone the fish fillets if necessary.
    • Slice the fish into thin strips, about 1/8 to 1/4 inch thick.
  2. Prepare the Marinade
    • In a bowl, whisk together soy sauce, citrus juice, honey or maple syrup, sesame oil, grated ginger, minced garlic, black pepper, and any optional ingredients for heat.
    • Adjust the sweetness, saltiness, and spiciness to your taste.
  3. Marinate the Fish
    • Place the fish strips in a shallow dish or a resealable plastic bag.
    • Pour the marinade over the fish, ensuring each strip is coated evenly.
    • Seal the bag or cover the dish and refrigerate for at least 1-2 hours, or preferably overnight for more flavor absorption.
  4. Dehydrate the Fish
    • Preheat your dehydrator according to its instructions.
    • Remove the fish from the marinade and pat them dry with paper towels.
    • Arrange the fish strips on the dehydrator trays, leaving space between each piece.
    • Dehydrate at the recommended temperature for fish jerky until the strips are dry but still pliable. This usually takes about 4-6 hours.
  5. Store the Jerky
    • Once fully dehydrated, let the fish jerky cool to room temperature.
    • Store the jerky in airtight containers or vacuum-sealed bags to maintain freshness.

Feel free to customize this recipe with your preferred seasonings and flavors. If you have a specific type of fish or flavor profile in mind. You can find inspiration from various culinary sources including other pages on this website.

Catfish jerky can be uniquely flavorful. This catfish jerky recipe offers a savory and slightly sweet flavor with a hint of smokiness, creating a delicious and portable snack.

Catfish Jerky

Ingredients
  • 1-pound catfish fillets, skinless and boneless
  • 1/3 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
Instructions
  1. Prepare the Catfish
    • Ensure the catfish fillets are thoroughly cleaned and patted dry with paper towels.
    • Cut the catfish into thin strips, approximately 1/4 to 1/2 inch wide.
  2. Prepare the Marinade
    • In a bowl, whisk together soy sauce, Worcestershire sauce, apple cider vinegar, honey, garlic powder, onion powder, black pepper, and smoked paprika (if using).
  3. Marinate the Catfish
    • Place the catfish strips in a resealable plastic bag or a shallow dish.
    • Pour the marinade over the catfish, ensuring each strip is well-coated.
    • Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight. This allows the flavors to penetrate the catfish.
  4. Preheat the Dehydrator or Oven
    • Preheat your dehydrator or oven to the appropriate temperature for jerky (usually around 160-170°F or 65-75°C).
  5. Remove Catfish from Marinade
    • Take the catfish strips out of the marinade and pat them dry with paper towels.
  6. Arrange on Dehydrator Trays or Oven Racks
    • Arrange the catfish strips on the dehydrator trays or oven racks, ensuring they are not touching each other.
  7. Dehydrate or Oven-Dry
    • Dehydrate the catfish until it reaches your desired jerky consistency. This may take around 4-6 hours, depending on your dehydrator or oven.
  8. Check for Doneness
    • Catfish jerky is done when it is dry and firm but still pliable. It should not be overly brittle.
  9. Cool and Store
    • Allow the catfish jerky to cool completely before storing it.
    • Store the catfish jerky in an airtight container or vacuum-sealed bag to maintain freshness.

Feel free to customize the seasonings and adjust the marinade to suit your taste preferences.

This swordfish jerky recipe offers a savory and slightly sweet flavor with a hint of ginger and sesame. Enjoy this unique and protein-packed snack!

Swordfish Jerky

Ingredients
  • 1-pound swordfish steaks, skinless and boneless
  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon sesame oil (optional)
Instructions
  1. Prepare the Swordfish
    • Ensure the swordfish steaks are cleaned and patted dry with paper towels.
    • Cut the swordfish into thin strips, approximately 1/4 to 1/2 inch wide.
  2. Prepare the Marinade
    • In a bowl, whisk together soy sauce, rice vinegar, honey, garlic powder, onion powder, black pepper, grated ginger, and sesame oil (if using).
  3. Marinate the Swordfish
    • Place the swordfish strips in a resealable plastic bag or a shallow dish.
    • Pour the marinade over the swordfish, making sure each strip is well-coated.
    • Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight. This allows the flavors to infuse into the swordfish.
  4. Preheat the Dehydrator or Oven
    • Preheat your dehydrator or oven to the appropriate temperature for jerky (usually around 160-170°F or 65-75°C).
  5. Remove Swordfish from Marinade
    • Take the swordfish strips out of the marinade and pat them dry with paper towels.
  6. Arrange on Dehydrator Trays or Oven Racks
    • Arrange the swordfish strips on the dehydrator trays or oven racks, ensuring they are not touching each other.
  7. Dehydrate or Oven-Dry
    • Dehydrate the swordfish until it reaches your desired jerky consistency. This may take around 4-6 hours, depending on your dehydrator or oven.
  8. Check for Doneness
    • Swordfish jerky is done when it is dry and firm but still pliable. It should not be overly brittle.
  9. Cool and Store
    • Allow the swordfish jerky to cool completely before storing it.
    • Store the jerky in an airtight container or vacuum-sealed bag to maintain freshness.

More Fish Jerky Articles and Recipes

Ingredients for Fiah Jerky – this is the page I referenced above.

Fish Jerky Basics – Tips for choosing the right fish and more…

Fish Jerky Recipes – More recipes

Mahi-Mahi Recipes for Jerky – Recipes for Mahi-mahi