1/2 cup low sodium soy sauce or Tamari
1/4 cup brown sugar
3 tablespoons pineapple juice
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1 pound fish fillets*, de-boned, cut into 1/4 inch thick strips
*Salmon is good. White fish like cod, sable fish, and halibut are also good. Sole is too thin and fragile. You can skin the fillets first, or leave the skin on if you like.
In a small saucepan over low heat, whisk together soy sauce, brown sugar, pineapple juice, olive oil, garlic, and pepper. Once the sugar is gently melted, remove immediately from heat and cool completely to room temperature.
Place the fish strips in a plastic Ziploc bag and cover in the cold marinade. Squeeze the air out of the bag and close tightly. Place in refrigerator for at least 4 hours and up to 8.
Preheat the dehydrator to 145 degrees.
Place fish in a big strainer and let all the juices drip out.
Lay out the fish on the dehydrator trays. Bake at 145 degrees for 10 hours or until leathery.
Once dry, store in the refrigerator in an airtight container for 2 to 3 months.