Demonstrated by: Ted Farm
Whole fish such as swordfish, aku (skipjack tuna), opelu, akule (both mackerals)
Clean fish. For large fish, cut fish into 1 x 1-inch strips. For small fish, butterfly by slitting lengthwise down the back. Liberally sprinkle fish with Hawaiian salt and refrigerate for 1 hour. Rinse fish and soak in water for 5 to 10 minutes. Place fish on cooling racks set on baking sheets; dry in electric oven at 150 F. for 7 to 9 hours, turning occasionally. Fish can also be dried in an electric dehydrator following instructions or dried in a dry box in the sun for about half a day, turning fish once. If necessary, repeat next day until fish is dried. To serve, broil or fry dried fish.
Home Grown Hawaiian Recipes 9/1/1998