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Category: Fish Jerky Recipes

Learn to make fish jerky with great tasting results! If you are looking for a great tasting snack that has all the flavors of the ocean, look no further. Fish jerky is full of Omega-3’s and protein. Limit the amount of salt by using your own ingredients.

Trout Jerky on serving tray

Jumping Trout Jerky

There is nothing better than some trout fishing in the mountains of Colorado. Unfortunately I bought this trout at the super market because I didn’t have a chance to go fishing…. Soon though, Soon!

Trout Jerky on serving tray

I have been making a bunch of fish jerky lately and decided to make some trout jerky instead of my go to salmon jerky. I am living in Colorado now, so rainbow trout is what my local super market had. You can make this out of any kind of salt or fresh water trout though; silver, brown, cutthroat, speckled…

Preparing the Fish:

Rainbow trout on butcher paper

The first thing you want to do is scale (or de-scale) the trout. This is the process of scraping off all the little scales that cover it’s body. These trout already came gutted, but it is not necessary to gut it first. You can use a whole trout, scale it, and then fillet it without gutting.

Scaling a trout on cutting board

To scale the trout start by placing it on butcher paper or a cutting board (this will get kinda messy)! I did this in my kitchen with my wife looking over my shoulder making sure none of those little scales were flying on the floor… Sorry L….

Start with a butter knife and scrape the fish from the tail end towards the head. As you can see above, this will scrape off all the little scales. You want to get these off now that way your jerky isn’t covered with scales after you take it out of the marinade. Spend some time here and make sure to get off as much as you can from both sides of the fish.

Filleting trout on cutting board

After you have scaled the trout, fillet it so you have two fillets from each fish. Do not cut the skin off after you have filleted the fish, you are going to want to keep the skin on so that the meat stays together during the marinading and drying process.

deboning trout on cutting board

Cut away the rib bones after filleting leaving only a clean trout fillet. Run your finger from the tail end of the fillet to the head and check for any pin bones. They will be white bones that will feel hard on your fingers. I did have a couple on these trout, although they were not as hard as the ones you find in salmon. Pluck any pin bones out with needle nose plyers and discard. This might not be a problem when filleting salt water trout, I have never had to remove pin bones from speckled or silver trout.

Slicing trout into strips for jerky

Using a very sharp knife, slice the trout fillets into 1/4″ – 1/2″ wide strips lengthwise making long skinny strips. Notice that the skin is still on the fish preventing the meat from falling apart. The skin will be kept on throughout the marinating and drying process but can easily be removed right before eating.

Making the Jerky:

After the fillets have been sliced into strips, you are going to marinate it in the refrigerator for 6-24 hours. The marinade I used for this recipe is listed below. It’s a simple recipe with some great flavors including cayenne pepper and smoked paprika. TASTY!

Marinating trout strips for jerky drying on paper towels

After the trout strips have marinated, strain them in a colander and then pat dry on paper towels to remove any excess marinade.

trout jerky on dehydrator trays

Place the strips in your dehydrator or on a baking rack if you are going to dry in your oven. I used my Excalibur Dehydrator when making this jerky. You can find detailed information on different ways of dehydrating jerky here. After setting my dehydrator to 150°F and drying for 4 hours, this jerky turned out perfect.

Fish jerky on tray with sign

The trout jerky had a little bit of a kick to it from the cayenne pepper and chipotle chili powder. It had a nice salty flavor from the kosher salt and that fish flavor you would expect from fish jerky. A little stronger of a fish flavor than salmon jerky, so if you love fish this is your jerky!

Trout Jerky on serving tray
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Jumping Trout Jerky

The trout jerky had a little bit of a kick to it from the cayenne pepper and chipotle chili powder. It had a nice salty flavor from the kosher salt and that fish flavor you would expect from fish jerky. 
Course Snack
Cuisine American
Keyword fish jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 4
Calories 170 kcal
Author Will

Ingredients

  • 1 lb trout fillets
  • 1/2 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper powder
  • 1/4 tsp chipotle chili powder
  • 1/3 cup water cold
  • 1/4 tsp curing salt optional

Instructions

  1. Scale trout fillets with a butter knife scraping from the tail of the fish towards the head removing as many scales as possible. 

  2. Fillet each trout so you have two fillets per fish. Leave the skin on the trout and remove the rib bones and any pin bones. Rinse fish fillets with fresh water.

  3. Slice trout fillets into 1/4" to 1/2" wide strips lengthwise down the body of the fillet. You should have 4-5" long strips. Remember to leave on the skin, this helps keep the meat together.

  4. Add ingredients above in a ziplock bag and add trout strips. Carefully mix the strips in the bag so they are evenly covered with the marinade. Place in the refrigerator and marinate for 6-24 hours.

  5. Remove strips from the fridge and strain in a colander. Pat the strips dry with paper towels and dry with your favorite jerky making method. I dried this jerky in my Excalibur Dehydrator for 4 hours at 150F. The strips should bend and crack, but not break in half when they are finished.

  6. Peel the skin off the jerky strips and enjoy!

Nutrition Facts
Jumping Trout Jerky
Amount Per Serving
Calories 170 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 65mg 22%
Sodium 353mg 15%
Potassium 409mg 12%
Protein 23g 46%
Vitamin A 2.3%
Vitamin C 0.7%
Calcium 4.9%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Salmon jerky marinated

Tasty Salmon Jerky

Love salmon? Well then you are going to LOVE this salmon jerky! This recipe has a light fish flavor with a nice smokey and salty finish. Just perfect!

Salmon jerky marinated

When it comes to fat content in fish, salmon ranks on the higher end. If you have been reading about jerky, fat is not a good thing…. But salmon still makes GREAT jerky!

wild caught sockeye salmon filet for jerky

I started with a wild caught sockeye salmon fillet that I purchased from my local grocery store. I always buy wild caught salmon when cooking or making jerky. The taste is sooo much better when it is wild caught. You can tell wild caught from farm raised because of the dark red color of the meat.

Removing pin bones from salmon filet

Run your fingers over the meat to feel for any pin bones. I have had salmon fillets with a lot of pin bones (see above) and others that don’t have any. They will feel hard and be white in color. I use standard needle nose pliers to pull them out. They should pull out easily with a little wiggling. Don’t forget this step, no one likes bones in their jerky!

Here is where you can either skin the fillet or leave the skin on. I like leaving the skin on because it keeps the meat together. If you remove the skin now, the strips can break apart easily during marinating. Once you are done drying, the skin will peel off easily before you eat the jerky.

Slicing salmon fillet for salmon jerky

Using a very sharp knife, slice 1/4″ – 1/2″ wide strips down the length of the fillet. Slicing from the “head” of the fillet to the “tail”.

Wild sockeye salmon filet cut in small strips for jerky

After all the strips are sliced lengthwise, cut across the strips to your desired length. I normally cut mine between 3-4″ long.

Salmon jerky marinated

I marinated my strips with the recipe below for 18 hours in a ziplock bag stored in the fridge. Mix up the strips in the bag several times during marinating to ensure all strips are evenly marinated.

Strain strips in a colander and pat dry with paper towels to remove any excess marinade.

Salmon jerky on dehydrator tray

 

Tasty Salmon Jerky on dehydrator racks

Lay the strips on a dehydrator tray or a cooling rack if drying with your oven. Make sure none of the pieces are touching and there is amble room in between for air to circulate. I used my Excalibur Dehydrator when making this recipe.

Dry at 150°F or as low as your oven will go if using an oven until the strips are finished. Since salmon is high in fat I like to dry my salmon jerky more than a non fatty fish such as trout. It took this jerky 9 hours to be just perfect.

Salmon jerky on a cutting board

It turned out GREAT! The smoke flavor from the liquid smoke and the saltiness from the soy sauce really makes this jerky taste amazing. If you love salmon, you HAVE to make this jerky. Now all you have to do is peel the skin off and eat!

Salmon jerky marinated
3.67 from 6 votes
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Tasty Salmon Jerky

Love salmon? Well then you are going to LOVE this salmon jerky! This recipe has a light fish flavor with a nice smokey and salty finish. Just perfect!
Course Snack
Cuisine Salmon Jerky
Keyword fish jerky, salmon jerky
Prep Time 1 hour
Cook Time 9 hours
Total Time 10 hours
Servings 5
Calories 155 kcal
Author Will

Ingredients

Fish

  • 1 lb Wild Caught Sockeye Salmon can use any salmon

Marinade

  • 1/2 cup soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp brown sugar
  • 2 tsp black pepper
  • 2 tsp liquid smoke
  • 1/2 tsp garlic powder
  • 1/4 tsp curing salt optional

Instructions

  1. Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet.
  2. With a sharp knife, slice long strips lengthwise 1/4"-1/2" thick from the "head" of the fillet to the "tail".
  3. Slice across the previously sliced long strips cutting into 3"-4" pieces.
  4. Assemble all the ingredients of marinade in a bowl or ziplock bag and mix well.
  5. Add the salmon strips to the marinade and marinate for 6-24 hours in the refrigerator. Mix the strips several times during marinating for evenly coated strips.
  6. Strain jerky strips in a colander and then dry with paper towels to remove any excess marinade.
  7. Place strips on a dehydrator tray or oven cooling rack on top of a oven pan to catch any drippings.
  8. Dry at 150F if using a dehydrator or as low as your oven will go if using an oven.
  9. Jerky will be done when it is completely dry and to your texture liking. It took me 9 hours to dry this jerky in my Excalibur Dehydrator.
  10. Remove skin from jerky and eat!
Nutrition Facts
Tasty Salmon Jerky
Amount Per Serving (70 g)
Calories 155 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 49mg 16%
Sodium 1341mg 56%
Potassium 504mg 14%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 20g 40%
Vitamin A 0.7%
Vitamin C 1.4%
Calcium 1.9%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

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