Drying packets of tuna or salmon?

I haven't tried drying the packets of tuna or salmon but what I did find to work for me was, to dehydrate fresh Sockeye Salmon, vacuum bag seal it and had no problems eating it while in Washington five months later. The packs I made up were in the freezer until my wife mailed them for resupply but at that point, they were unrefrigerated for well over a week.
I would think you may want to use the water packed packages if you do decide to go that route, but drying fresh fish would be cheaper I would think.

Just be forewarned your house and everything in it will reek ungodly, for a very, very long time. Do it outside.

Like Terry, I brine, smoke and dry sockeye salmon. A very tasty and free fish. If going for lowest weight and best shelf life, I'd go a little heavier on salt and brown sugar in the brine and leave it in the smoker a little longer. Vac-pack and then freeze. Once opened, I refrigerate it at home, but would be comfortable mailing it and using within 2 weeks.

I'd certainly skin it and debone it before vac-packing for minimal weight, fuss, and garbage on the trail. I debone with needle nosed pliers after smoking or cut out the strip with the pin bones and use that strip at home, where it's easier to play with your food.

Yes, its doable. I've done it in the past. Fine for rehydrating with meals (rehyd's very easily from memory).

Sarah is totally correct. Do it outside. It stinks out your house to high heaven.

DO IT OUTSIDE!

You have been warned ;-)

You are mean. Vicious even! That is so cruel showing us all that delicious salmon……

If David ever decides to adopt some kids, I'm putting in an application.

"If David ever decides to adopt some kids, I'm putting in an application."

I would settle for adopting the salmon.

–B.G.–

"If David ever decides to adopt some kids, I'm putting in an application."
Me too! Thanks for the help and advise.