Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 380 kcal | 108 kcal |
| Protein | 46 g | 13 g |
| Fat | 16.5 g | 4.7 g |
| saturated | 4.4 g | 1.2 g |
| Carbohydrate | 9.9 g | 2.8 g |
| sugars | 7.9 g | 2.2 g |
| Fibre | 0.6 g | 0.2 g |
| Sodium | 1773 mg | 503 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1 1/2 cups soy sauce
- 3/8 cup light brown sugar
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 tablespoon black pepper, freshly ground
- 2.6 kg trout fillets, cut into wide strips about 1-inch (2.5 cm) lengthwise
Instructions
- Run a finger against the grain of each fillet and pull any pin bones with pliers, then cut the fillets into even strips. Bones are easy to miss in raw trout and impossible to eat once the flesh has dried hard around them.
- Warm the soy, olive oil, brown sugar, pepper and garlic just enough to dissolve the sugar, then take it straight off the heat. Undissolved sugar settles to the bottom of the bag and the strips at the top come out plain.
- Cool the marinade completely before the fish meets it. Warm liquid poured over raw trout starts cooking the outside, and a cooked surface will not take seasoning in.
- Bag the strips with the marinade, press the air out, and refrigerate for four hours. Trout is a soft fish, and a longer soak turns the flesh mushy rather than making it taste of more.
- Lift the strips out and blot them on both sides. A wet strip steams on the tray, and the sugar in the marinade caramelises into sticky patches wherever it pools.
- Lay them out so no two touch, and leave the trays emptier than you think they can take. Oily fish needs moving air around every face or the underside stays soft.
- Dry at 65 °C for 10 hours. This is one of the higher settings in the catalogue and it sits there because the fish goes on raw.
- A finished strip tears into dry fibres rather than flexing, and shows no translucent line through the middle. Let a piece cool first, because trout is always softer hot than it will be ten minutes later.
- Keep it in a jar in the fridge for two weeks, or vacuum-seal and freeze it for six months. Trout is oily, and oil going rancid is what ends a batch long before it dries out.
