Fish jerky! A slab of wild tuna, marinated with lemon juice, salt, pepper, and dill for 24 hours. Dried on high 8 hours- fish jerky! Freeze for about an hour before slicing for easy slicing. I think the drying makes it taste less fishy. I don’t mind the taste of fish, but sometimes it’s nice to have it toned down a bit.
Marinated in a Ziplock… not the most eco friendly choice, but it’s easy.
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