Original Fish Jerky Recipe
July 11th, 2008
Ingredients:
- Fish with skin
- 16 ounces Yoshida’s Gourmet Sauce
- 16 ounces beer – your preference
Directions:
- After making strips, make your marinade.
- Let marinate as long as you’d like.
- Place fillets skin-side down on smoker (If 3/8′ thick, smoke for 6-8 hours. If thinner, smoke less, if thicker, smoke more.)
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I found a bargain on swordfish and tried this with 2 lbs. Awesome!! I can’t find Yoshida’s so I used this sauce recipe:
http://www.recipezaar.com/Yoshida-Type-Sauce-352341
I followed the advice of reviewer Chef #1430917 and reduced the sugar, added OJ, etc., but included some orange blossom honey and the juice of a lime, plus toasted sesame seeds. Next time I may add a dash of liquid smoke and some toasted sesame oil, but great as is.
Also, I’d boost the ginger a bit