Fish Jelly Recipes Case Study

Fish Jerky Recipes
Salmon Jerky with Chili and Ginger
Serving size: 1 plate
Serving per recipe: 5
Calories: 196
Cooking Time: 6 hours
Ingredients:
1. Salmon- 1 lb., remove the skin and make strips of ¼ thickness
2. Brown sugar- 2 tbsp.
3. Chili oil- 1 tbsp., seeds included
4. Ginger- 1 tbsp., freshly grated after peeling
5. Rice vinegar- 1 tbsp., unseasoned
6. Kosher salt- 2 tsp
Nutritional Information:
1. Total Fat – 4.7 g
2. Sodium – 341 mg
3. Total Carbs – 15.7 g
4. Fiber – 5.8 g
5. Protein – 23.4 g
Directions:
1. Take a small bowl to include all the ginger, chili oil, brown sugar, rice vinegar, and salt together. Include the strips of salmon and mix properly. Then, cover the bowl and leave for one night.
2. Prepare the dehydrator for 115

Salmon fillet- 3 pounds, remove the skin
2. Soy sauce- 1 cup
3. Lemon juice- 2 tbsp.
4. White sugar- 2 tbsp.
5. Black pepper- 1 ½ tbsp.
6. Worcestershire sauce- 2 tbsp.
7. Hot sauce- 12 dashes
8. Liquid smoke- 2 tsp
Nutritional Information:
1. Total Fat – 24.8 g
2. Sodium – 156.7 mg
3. Total Carbs – 6.5 g
4. Fiber – 1.7 g
5. Protein – 26.7 g
Directions:
1. Create a slice of the salmon fillets by dividing it into equal sections of four. Cut every slice lengthwise to create a strip of a thickness of ¼ inch. Get rid of the pin bones using the needle pliers.
2. Take a medium-sized bowl and mix together the Worcestershire sauce, sugar, soy sauce, lemon juice, hot sauce, liquid smoke and black pepper. Include the salmon strips in this mixture too and cover the strips with the mixture.
3. Cover the bowl and leave inside the refrigerator for about 3 to 4 hours.
4. Take out the bowl from the refrigerator and get rid of the excess marinade from the salmon strips. Use paper towels to pat dry the salmon strips.
5. Carefully place the strips in the dehydrator ensuring proper space between each strip. Dry the strips for about 6 hours. Make sure you keep on checking the consistency after every