Mmm… Dried Halibut

As Told by Fedora Hendrick to Connie Hendrick

To make dried halibut you need to fillet the halibut first, with a sharp knife. After you fillet it, you cut it in strips lengthwise. The strips should be about an inche wide and half an inch thick. Slice the meat to the skin on the part that has skin on it. Slice it sideways, so the meat will hang. Then hang the strips of halibut outside on a drying rack.

Sometimes it only takes three days for very thin ones to dry, but about a week for thick ones to dry. When it rains it takes longer for them to dry.

You can also smoke them for flavor. You hang the strips outside for one day to drip dry first. Then put them in the smokehouse for one day to smoke. Then hang them back outside again to dry completely.

When you snack on the dried halibut, dip it in seal oil or Wesson oil with soy sauce.	Halibut frying in a pan with about half an inch of oil in it.

To store the dried halibut, you but it in a plastic bag and put it in the freezer. That way it doesn’t get moldy.

When you snack on the dried halibut, dip it in seal oil or Wesson oil with soy sauce. Put a little bit of salt on it. Mmm.. yum yum.

Its is always better fried fresh

When you fry halibut, it is always better when it is fried fresh. You take any part of the halibut and put salt and pepper on the pieces. Then flour them, and put them in a hot frying pan with about half an inch of oil. You cook it until it is golden brown, or until very little juice comes out when you stick a fork in it. You don’t want to cook it too long or it will be too dry. If a lot of the halibut’s juice comes out you should cook it a little longer

Copyright 1981, Kenai Peninsula Borough School District. All rights reserved

Volume 2