howzit
Assistant Cook
I love fish and recently discovered a dried Hawaiian dish - Aku, which is dried Bonita. I bought a couple of whole fish, filleted and cut them into strips, brined them and dried them in a dehydrator. It was very easy and they came out great. I noticed that the belly pieces are oily (like lox at room temperature) whereas the pieces from the back are dry like jerky. I like to find other oily fish, can anybody help? The fish market here (Las Vegas, NV) also has Norwegian mackrel; will that fish dry well? Can any fish be dehydrated? Thanks in advance for your help.