Pescado seco

Ingredientes

• 1 pound (450g) boneless, skinless fish fillets (salmon, trout, haddock, cod, or your preferred fish)
• 1/4 cup soy sauce (or tamari for a gluten-free option)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• Optional: pinch of cayenne pepper for a subtle kick

Preparación

1. 1

   Rinse the fish fillets under cold water and...: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into thin, even strips, approximately 1/4 inch thick.

2. 2

   In a medium-sized bowl, combine the soy sauce,...: In a medium-sized bowl, combine the soy sauce, Worcestershire sauce, honey or maple syrup, garlic powder, onion powder, black pepper, and cayenne pepper if using. Stir the marinade until all the ingredients are well mixed.

3. 3

   Add the fish strips to the bowl, making...: Add the fish strips to the bowl, making sure each piece is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

4. 4

   Preheat your oven to the lowest temperature setting,...: Preheat your oven to the lowest temperature setting, usually around 150°F (65°C). If using a dehydrator, follow the manufacturer's instructions for preheating.

5. 5

   For oven drying, place a wire rack on...: For oven drying, place a wire rack on top of a baking sheet to allow air circulation around the fish. If using a dehydrator, arrange the marinated fish strips on the dehydrator trays, leaving space between each piece.

6. 6

   Dry the fish: For oven drying, place the...: Dry the fish: For oven drying, place the baking sheet with the wire rack in the preheated oven. Prop the oven door open slightly to allow moisture to escape, ensuring the fish jerky dries evenly. For dehydrator drying, set the temperature according to the manufacturer's instructions and let it run for approximately 4 to 6 hours or until the fish jerky is fully dried.

7. 7

   Check for doneness: The fish jerky is ready...: Check for doneness: The fish jerky is ready when it becomes dry and firm but still slightly pliable. It should not feel moist or sticky to the touch.

8. 8

   Once the fish jerky is fully dried, remove...: Once the fish jerky is fully dried, remove it from the oven or dehydrator and let it cool to room temperature. If any moisture remains, it could lead to spoilage.

9. 9

   Store the homemade fish jerky in an airtight...: Store the homemade fish jerky in an airtight container or resealable plastic bag. Keep it in a cool, dry place, and it should last for several weeks.