Original Fish Jerky Recipe


  • Fish with skin
  • 16 ounces Yoshida’s Gourmet Sauce
  • 16 ounces beer – your preference


  1. After making strips, make your marinade.
  2. Let marinate as long as you’d like.
  3. 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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2 Responses »

  1. by Ken

    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:


    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.

  2. by Ken

    Also, I’d boost the ginger a bit 😉

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