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Drying Fish, 65°C
Dehydrating fish is easy and it has great
taste. It’s a great way of preserving seasonal
fish without sacrificing the flavour. You can
buy fish on bulk when on sale, then put it in
the dehydrator to preserve.
Hints and Tips
• Avoid dehydrating fish that is high in fat.
The high oil content makes the fish spoil
quickly.
• Preparation. When preparing the fish
slice evenly. This is will allow the fish to
dehydrate evenly.
• Salt. By curing the fish in salt or high
salt ingredients (soy sauce) you are
creating an inhospitable environment for
microorganisms, meaning bacteria won’t
reproduce.
• Dry Brining. There are many different ways
to dehydrate fish. One way is ‘dry brining’.
This is coating the fish in salt. The salt
draws the moisture out of the fish therefore
drying it and forming fish jerky.
• Wet Brining. Another method of dehydrating
is ‘wet brining’. This is the process of
soaking fish in salted water. This isn’t the
best technique for delicate fish as it may
fall apart in the salt solution. If you find
the finished fish a bit salty, rinse in cool
water.
• Spices. Think of traditional fish
combinations and coat your fish in these
flavours before dehydrating. For example
dried dill and lemon zest, lemon pepper
or even dried parsley and black pepper. In
the Sunbeam Test kitchen we found using
dried herbs and spices (garlic granules,
onion powder, Cajun spices etc.) easier to
use as it coats the food evenly and didn’t
get patches of concentrated flavours.
Head to the dried herbs and spices aisle
of your supermarket and get creative with
combinations!
• Storage. Make sure your fish has cooled
to room temperature before storing. Storing
the fish straight from the dehydrator means
moisture will form and spoil quickly.