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Asian style Fish Jerky Recipe


Fresh fish rapidly deteriorates unless some way can be found to preserve it. Dehydrating, (Drying) is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms.

Fish Jerky on top of a bowl of marinade.


Almost any and all fish can be dehydrated and turned into jerky.

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Drying fish is a way of preserving it at a time of plenty, to be used when there are less fish being caught. Throughout Asia dried fish are a delicacy, highly sought after.

Being partial to the Asian styles of food preparation, we offer a recipe for Fish Jerky steeped in the flavours of ginger, soy, and pineapple.

For making jerky, use low-fat fish, such as halibut, and avoid oily species like bluefish.
1kg (2 lb) fish fillets (saltwater species like tuna and snapper work really well, as do firm-fleshed, low-fat freshwater fish like bass, and trout).

Whole fish can be dehydrated, but they must be quite small and not too thick.


1/2 cup soy sauce
1/4 pineapple juice
1 tbsp brown sugar
1/4 tsp. cayenne pepper
1 crushed garlic clove
1 tbsp. fresh ginger, minced
1 tsp. salt
1 tsp. pepper


  1. Cut the fish into 0.65cm (1/4 inch) thick strips, 2.5cm (1 inch) wide and 7.5cm to 15.25cm (3 to 6 inches) long. Combine the remaining ingredients in a covered container and marinate the fish in the refrigerator for at least six hours, or preferably overnight. Discard the marinade and dry the fish strips well, dabbing them with paper towels to sponge off any excess marinade.

  2. Put an Akela silicone sheet on the bottom of the dehydrator to collect any drippings. Spread the fish over the trays and dehydrate at one of the highest settings 62 - 68C (145 – 155 F).

  3. After two hours, reduce the heat to 54C (130F). The drying time will vary considerably, depending upon the type and size of fish, the consistency of the marinade, and other variables. When done, the fish jerky will be dry but not brittle, so that the pieces crack but don't break when bent. They should have a dark brown glaze. Allow the jerky to cool and keep it refrigerated, in a sealed container, until you're ready to eat it.



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