Trout Jerky

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 11/10/23
Dried Smoked Salmon Jerky
bhofack2 / Getty Images
Prep: 20 mins
Cook: 6 hrs
Total: 6 hrs 20 mins
Servings: 5 serving
Yield: 1/3 pound

Jerky is any kind of animal meat that has been dried and salted to stabilize it and prevent bacterial growth. Originally an ancient sun-powered and time-consuming method of preservation used by indigenous tribes around the world, jerky is easily made nowadays in an oven or in a more sophisticated dehydrator.

Inexpensive commercial brands of jerky pack their meats with sodium, food coloring, and chemicals that take away the true beauty of the jerky flavor. Choose natural and healthy with our easy fish jerky recipe that's filled with flavor and protein and easy to make. Double or triple the amounts to have a salty and delicious treat at hand for months.

What You’ll Need To Make This Trout Recipe
A Reliable Food Dehydrator
A Versatile Vacuum Sealer
A Sturdy Cooking Pot

Ingredients

  • 1/4 cup soy sauce

  • 1 tablespoon light brown sugar

  • 1 teaspoon olive oil

  • 1 teaspoon minced garlic

  • 1/2 teaspoon freshly ground black pepper

  • 1 pound trout fillets, cut into 1-inch wide strips lengthwise

Steps to Make It

  1. Gather the ingredients.

  2. In a small saucepan over low heat, whisk together soy sauce, brown sugar, olive oil, garlic, and pepper. Once the sugar is gently melted, remove immediately from heat and cool completely to room temperature.

  3. Place the fish strips in a plastic Ziploc bag and cover in the cold marinade. Squeeze the air out of the bag and close tightly. Place in refrigerator for at least 4 hours and up to 8.

  4. Place fish in a big strainer and let all the juices drip for 5 minutes.

  5. Gently pat dry each strip of fish with an absorbent paper towel.

  6. Depending on the machine/oven you're using to dehydrate the fish, set the temperature to pre-heat.

  7. For dehydrator: Follow your commercial dehydrator instructions. Most machines run for a suggested 4 hours.

  8. For oven: Preheat to 150 F and be ready to run it for a minimum of 12 hours under supervision.

  9. In either case, place the fish strips on a rack without overlapping them.

  10. Cook the fish for the suggested amounts of time and check strips when the time has passed for a leathery and chewy texture.

  11. Let cool on cooling rack at room temperature.

  12. Enjoy!

How to Store Jerky

Once the jerky is completely cool, place it in a bag, vacuum seal or airtight container. Failing to do so will make the fish sweat in the container and encourage mold and bacterial growth. Always remember:

  • If you store at room temperature (around 70 F-74 F) leave it in a dark cool place and use it within a month.
  • If you store in the fridge, you have four to six months to use it.
  • If you choose to freeze it, you have one full year for consumption.

Always remember to label a jerky bag with the date in which it was prepared and the "expiration" date that it'd have depending on the method of storage you're using.

Nutrition Facts (per serving)
197 Calories
9g Fat
3g Carbs
25g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 197
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 67mg 22%
Sodium 762mg 33%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 25g
Vitamin C 1mg 3%
Calcium 58mg 4%
Iron 2mg 11%
Potassium 483mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)