It's common to see beef jerky and turkey jerky all across the continental United States. But this recipe for Hawaiian Fish Jerky is something a little different to most of us.

Ingredients:
2 lbs Fish Fillets (Tuna and Snapper or freshwater fish like Bass, Trout and Crappie)
½ cup Soy Sauce
¼ cup Pineapple Juice
1 tbsp. Brown Sugar
¼ tsp. Cayenne Pepper
1 Garlic Clove, crushed
1 tbsp. fresh minced Ginger
1 tsp Salt
½ tsp fresh ground Pepper

Directions:
* Cut the fish into ¼ inch thick strips, 1 inch wide and 3 to 6 inches long.
* Combine the remaining ingredients in a zip-seal bag and marinate the fish in the refrigerator for at least six hours, preferably overnight.
* Discard the marinade and dry the fish strips well, dabbing them with paper towels to sponge off any excess marinade.
* If you have a dehydrator or smoker, use it.
* Otherwise, you can use a low heated oven.
Oven Use Instructions:
* Lightly oil a cake rack or lightly oil the top rack of the oven.
* Put a cookie sheet on the bottom rack to collect any drippings.
* Place the fish on the cake rack or oven rack (whatever option you decide to use).
* Set the oven to 145 degrees (or the lowest temperature setting available) and crack the oven door.
* After two hours, reduce the heat to 130 degrees or open the door wider.
* NOTE: The drying time will vary considerably from oven to oven.
* When done, the fish jerky will be dry but not brittle, so that the pieces crack but don’t break when bent, with a dark brown glaze.
* Allow the jerky to cool and keep it refrigerated in a sealed container until you’re ready to eat.

Contributed by Jonathan Miles