Fish Jerky and Pemmican

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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In suitable climates, fish can be cut into strips and dried like jerky, in the sun or wind. They can also be dried atop large rocks, provided that they are turned from time to time; the rocks usually hold heat from the sun and speed the process considerably, especially if the rocks are exposed to the sea breeze but out of the spray.
I recommend that the fish strips be soaked in brine for an hour or so before drying, but this is not necessary in all cases. I also recommend that only lean fish be dried in this manner. Once dried, the fish jerky can be eaten as is or used in stews. It can also be pulverized and used in pemmican.