Tuna Floss (鱼肉松)
Enjoy as a topping for rice, congee, or snacks!
Steps
- 1
Shred the tuna using forks.
- 2
Spread the shredded tuna and vertebral bone evenly on baking sheets.
- 3
Dehydrate in the oven at 175°F (80°C) for 6-8 hours, stirring occasionally to ensure even drying.
- 4
Once fully dried, mix with sea salt to taste.
- 5
Store in sealed glass jars and refrigerate for up to 2 weeks. For longer storage, freeze for up to 3 months in an airtight container.
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