Reading the smoking bluegill post, jogged my memory...
I have used catfish and trout in the past, but im sure bout any fish will do. Very simple, make it just like any other jerky. My seasoning is basicly, soy,worchestershire,hot sauce,2 heads(yes HEADS) of fresh garlic, lotsa onion powedr, salt and pepper, a few other "ingredients", and marinated your fish in this over night in the fridge.
I use a dehydrator, but follow any recipe for making jerky, it actually takes a similar amount of time as deer or beef.
I cut my fish up small chunks inch or 2.
Several folks that tried it, didnt even realise it was fish they were eating, if that tells ya anything
HB 8)
