Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 354 kcal | 100 kcal |
| Protein | 52.9 g | 15 g |
| Fat | 5.5 g | 1.6 g |
| saturated | 0.7 g | 0.2 g |
| Carbohydrate | 22.5 g | 6.4 g |
| sugars | 17.3 g | 4.9 g |
| Fibre | 1.7 g | 0.5 g |
| Sodium | 1267 mg | 359 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
- 4 cups thinly sliced onion rings
- 2 cups orange juice
- 1/4 cup jalapeno pepper, finely minced
- 1 1/4 tablespoons soy sauce
- 1/4 cup of minced garlic
- 1/4 cup sugar
- 1 1/4 tablespoons (19 ml) salt
- 1 1/4 tablespoons freshly grated ginger root
- 1 teaspoon black pepper
- 1.8 kg halibut strips
Instructions
- Use halibut that smells of the sea and nothing else, and use it the day you buy it. Fish jerky is only as safe as the fish you started with, and drying does not undo a bad piece.
- Cut the fillet into strips along the grain at a thickness you can see through at the edge. Halibut flakes apart across the grain, and a strip cut the wrong way falls into pieces on the tray.
- Mix the onion rings, orange juice, jalapeno, soy, garlic, sugar, salt, ginger and pepper and leave them a quarter of an hour before the fish goes in. The onion and garlic need that time in the acid to give anything up.
- Add the strips, cover, and refrigerate for an hour — no more. Citrus juice will cure raw fish the way a ceviche does, and a fillet left overnight in this comes out opaque and chalky before it ever sees the machine.
- Lift the strips out, wipe the onion off, and pat them dry. Onion left clinging to a strip scorches and takes the fish underneath with it.
- Lay them on mesh without touching and dehydrate at 65 °C for 12 hours. That setting is high enough to keep the fish out of trouble while it dries, so do not be tempted to drop it for the sake of texture.
- Done means a strip that tears in fibres and shows no translucent centre when you pull one apart. Halibut is lean, so it goes from chewy to brittle quickly at the end — check it every half hour once you are near.
- Cool the strips completely, then keep them in a glass jar in the fridge for two weeks or the freezer for three months. Fish jerky does not belong in a cupboard, and any that smells sharp or ammoniac when you open the jar goes in the bin.
