Fish Jerky


Fish Jerky? kinda sounds weird, right? But trust me when I say it is way more delicious than you thought it could be. I made a test batch of this just to see how it would be and was blown away by how it could taste so good. It’s good plain or you could add a simple coating for a little kick. Works well with Bass and Bluegill/Crappie.


 Prep Time: 10  Minutes    Cook Time: 4-6 Hours  Serving Size: ~ 1lbs

- 2-3 lbs fish fillets cut into strips


- 3/4C Soy sauce (low sodium recommended)

- 3/4C Worcestershire sauce

- 1/2t Black pepper

- 1t Garlic powder

- 1/2t Onion powder

- 1/2t salt

- Hickory wood chips

Optional Coatings:


- 1/4C Cracked black pepper



- 1/4C Crushed red peppers



-1t Cayenne Powder

- 1/4C Crushed red peppers


In a large bowl, combined all marinade ingredients and stir until evenly combined. Add fish a strip at a time to ensure each strip is surrounded by marinade before placing the next in the bowl. make sure all the fish is covered in marinade and set in the fridge for 1-2 hours.

Once the marinade has set, remove the fish from the fridge and pour into a colander to remove the fish from the liquid.

Place desired coating in a bowl or on a plate and flip each strip of fish onto the coating.

Use hickory wood chips and preheat your smoker to its lowest setting. My smoker runs about 135-175 depending on external temperatures. Place each strip of fish on the rack and smoke for 4-6 hours depending on thickness of fillets and desired doneness.

Remove fish from the smoker and allow it to cool to room temperature before packaging. In a zip seal bag your jerky should last about a week. In a vacuum sealed bag, 1-2 months. If you begin see water droplets form on the inside of the bag, that is a sign the meat is no longer good to eat as moisture has entered the fish. Enjoy!