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 white fish fillets*, de-boned and skinned, cut into 1/4 inch thick strips
*Cod, sable fish, or halibut. Sole is too thin and fragile.
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. Gently pat dry each strip of fish with an absorbent paper towel.
Lay out the fish on the dehydrator trays. Bake at 145 degrees for 10 to 12 hours.
Once dry, store in the refrigerator in an airtight container for 2 to 3 months.