A delicious, high-protein snack any time of day! Recipe courtesy Noah Ben-Aderet, Ph.D. of the Southwest Fisheries and Science Center in San Diego, CA.
2 lbs Opah adductor
1/4 – 1/2 cup Molasses/ date molasses/brown sugar
1/4-1/2 cup soy sauce
1 tbsp grated ginger
1 tbsp minced garlic
1/4 cup lime juice
1 tbsp smoked paprika
1/4-1/2 tsp liquid smoke (optional, if you want a really smoky jerky)
How to Prepare:
Mix all ingredients (besides the fish) together in a mixing bowl. Adjust flavors to suit your taste (more/less spice, more/less sweetness, etc.)
Freeze opah for 30-45min, remove from freezer and cut into strips (approx. 1 inch wide and 6 inches long and 1/4-1/2 inch thick).
Add opah strips to the marinade and cover the mixing bowl. Place in the refrigerator for 6-12 hours.
Remove fish from marinade and pat dry. Place fish on dehydrator racks and dust with crushed black pepper or powdered cayenne pepper to taste. If you want a sweeter jerky, sprinkle fish with extra brown sugar.
Stack dehydrator racks in the dehydrator and run for 3-4 hrs at 160-180º F, then another 3-4 hours at 130-150º
Once the fish strips are dry but not brittle, the jerky is done. Allow to cool, then enjoy!
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