Fish Jerky

Maria KostoffMaria Kostoff
"All of winter won`t be long enough to get enough of this fish jerky."
Preparation35 min.
Тotal35 min.
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  • fish - loins of large fish such as carp
  • sea salt
  • black pepper
  • paprika
  • garlic - finely chopped
  • qimen
  • savory
  • white wine - 4/5 cup (200 ml)


Choose a nice big fish such as carp to cook sirloin. Rub it well with sea salt and leave for 2 days in a cool place and pressed with a weight. Again, rub them with salt and then leave them for another 2 days turned to the other side.

Prepare brine of 8 cups of water and a packet of sea salt. Drop fish fillets in for 72 hours then drain the brine, dry them and heang in a ventilated area for about 2 hours or a little less. Mix finely chopped garlic and all the other spices and dry white wine.

Rub the fish with the resulting mash evenly. Again, put them in a well ventilated place for about 1 week. The more fat you have, the longer the fish takes to dry.


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