This is a fantastic cocktail food. And, of course, because it’s jerky, it’s good on the trail. (Especially if your trail is in Hawaii.) If you are tuna free, this works with any good meaty fish.
2 pounds tuna, snapper, trout, bass, or other firm-fleshed fish, cut into strips about ¼ inch thick
2 cups pineapple, finely chopped (or canned crushed pineapple with the juice)
2 garlic cloves, chopped
1 tablespoons brown sugar
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
2 garlic cloves, minced
1 inch piece fresh ginger, peeled and grated
1 teaspoon unrefined salt—try a Hawaiian salt, like Alaea or Black Lava, Japanese shio, Arabian Fleur de Sel, a smoked salt, or a salt infused with roasted garlic, dashi, seaweed, sesame, Szechuan peppercorns, or chile
- Toss all ingredients, toss to coat fish, and refrigerate overnight ( at least 12 hours).
- Place a wire rack onto a baking sheet, and coat it well with pan spray. Drain off the marinade and arrange the fish on the rack. Cook at 150° F for 2 hours, then turn the temperature down to 130° F (or open the oven door) and continue cooking for another 2-4 hours, until the fish is dry, but not crisp. They should crack when bent, but should not break easily. Cool completely, then store airtight in the refrigerator.
Dehydrator and Smoker—This jerky dries better in a dehydrator, and has more flavor when made in a smoker. If you have either of those contraptions, by all means, go for it. Follow the manufacture’s instructions, and use the same guidelines for temperature and doneness.
Commercial sauces – The addition of commercial teriyaki or BBQ sauce into your marinade will certainly work. Most contain a lot of sugar, so consider omitting the brown sugar from the recipe.