WetAir recipes
Pollock strips with dill
Mild lean fish with dill, lemon and white pepper.
Pollock, dill, lemon and white pepper make light fish strips with a fresh aroma. Use the table and a sample.
Start with a small batch of “Pollock strips with dill”: it is easier to space the strips well and learn the right texture without rushing.
| Temperature | Thermometer-verified heat step: 71 °C / 160 °F · Hold time: 90 seconds; Dehydrator stage: 65 °C / 149 °F |
|---|---|
| Drying time | At least 4 hours |
| Ready when | A cooled strip is chewy and leathery, cracks when bent without breaking and contains no damp areas. |
| Compatible models | WetAir WFD-K1000S, WetAir WFD-K700BSS |
Ingredients
- pollock fillet 800 g
- dill 6 g
- lemon juice 24 ml
- white pepper 2 g
Method
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Prepare
Remove every bone, then cut the pollock fillet into even strips.
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Mix dill, lemon juice and white pepper, coat the pollock and marinate it covered in the refrigerator.
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Drain and blot the strips, then keep them separate on a clean baking sheet.
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Arrange and dry
Dry without touching or overlap for at least four hours, then continue until a cooled strip passes the physical check.
Leave space between pieces so air can move freely around them. -
Check and cool
A cooled strip is chewy and leathery, cracks when bent without breaking and contains no damp areas.
Check the texture on a separate piece after it cools briefly. -
Cool the finished fish strips on a clean rack, then condition them as described in the shared guide.
After cooling
After conditioning, pack airtight and keep refrigerated or frozen; room-temperature storage is not part of this method.
How to enjoy it
Serve chilled as a savoury snack.
Sources and evidence
Frequently asked questions
What should I check before serving “Pollock strips with dill”?
The pack should be free from condensation and the smell and surface should show no sign of spoilage; do not taste a doubtful batch.