Sun-Dried Boneless Tilapia Jerky – Commercial Recipe, Crispy Outside Tender Inside, Keeps for Years

Steps

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1. 1
   Rinse the tilapia thoroughly and remove the guts and gills.
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2. 2
   Cut the fish meat into slices approximately 1 inch wide, yielding about 4 pieces per fish.
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3. 3
   Season the fish pieces evenly with salt, add 1–2 tablespoons of chicken bouillon powder for aroma, and 1/2 tablespoon of sugar.
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4. 4
   Drizzle 3 tablespoons of vegetable oil and mix the seasonings evenly throughout the fish.
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5. 5
   Let the seasoned fish rest for about 30 minutes to 1 hour to absorb the flavors, but not longer to avoid over-salting.
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6. 6
   Arrange the fish pieces on a drying rack or tray with skin-side up.
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7. 7
   Sun-dry under strong sunlight for about 2 hours total, flipping halfway through to ensure even drying on both sides.
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8. 8
   The jerky is ready when the skin is dry and crispy, typically reducing in weight from 1800g to about 1600g.
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9. 9
   Once cooled, portion the dried fish into bags of approximately 300g each and seal using a vacuum sealer.
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10. 10
    To serve, remove a sealed package from the freezer and thaw. Heat oil over medium heat, then fry the fish pieces until golden brown on both sides with a crispy exterior.
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