One of my all time favorite snack items. Found being sold at our popular local farmers markets and in Chinatown. It is a plan ahead recipe that you can make at home in your oven if you don’t have a dehydrator.
2-3 lbs. aku (skipjack tuna) skin-on sides, boned
½-1 c. Hawaiian salt
Slice fish sides into 10x1-inch long strips. Place fish strips in a shallow baking dish, Generously toss fish strips with salt. Refrigerate for 1 hour. Cover fish with water. Allow to sit 10-15 minutes. Preheat oven to 150 degrees. Place fish on cooling racks set on baking sheets. Bake 8-9 hours, turning every hour. Serve just as is, store in refrigerator. Serves many and never enough.
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