Do you want something to chew on while ice fishing, snowmobiling, cross country skiing, or just watching TV at night? Try this fish jerky recipe, it’ll make you wanna go ice fishing! I was impressed by how good this Montana Lake Trout jerky tastes, be careful where you place this jerky your dogs will love it just as much as you do. Thanks Bill and Jennifer for supplying me with the extra trout this season!

Good Cooking,

Chef Wutsch.




  • 1 lb Trout


  • 2 T Worcestershire Sauce
  • 1 c Oyster Sauce
  • 2 T Fish Sauce
  • ½ c Honey


  • 1 tsp Kosher Salt
  • 1 tsp Ginger Ground
  • 1 tsp Black Pepper Ground



Combine spices, reserve. Blend moist ingredients, add spice blend, reserve marinade.

Slice trout fillet off skin on bias about 1/8”-1/4“thick. The bias gives more surface area to create chip like appearance.

Place fish chips into marinade, gently blend covering all chips, marinate in refrigerator for 8-24 hours.

Remove from marinade, place on dryer rack, place in dehydrator for approximately 3-4 hours. Fish should be dry yet pliable and thoroughly cooked.

Store in vacuum sealed bags in freezer.



Use half Oyster Sauce and half Hoisin Sauce, or use all Hoisin Sauce.

Substitute brown sugar in place of honey.

Use any fish, works great with Salmon.


Cooking Options:  

For more heat add red pepper flakes or cayenne pepper.

Leave skin on, just make sure all pin bones are removed.

Clean skin, cut into strips and dry for skin crisps.

Don’t have a dehydrator, use your oven or pellet smoker, they work just as well.



If leaving skin on, make sure all scales are removed.

Slice fish while still semi-frozen for ease in slicing.

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