I bought some YTK jerky from the ice works in Gero. Bloody awesome. I think they salt it and then smoke it. 

I use to make a bit down in Albany. 

Sambo and hapuka were my usual go to fish (mainly just to use them up) cut into 5mm or so  thick strips, soak for a few hrs in whatever mix you want then onto an oven tray on top of the fire place overnight. 

Pretty much the same as beef jerky from the shops with a bit of a fishy twist

 Okay you’ve convinced me, going to give it a go! 

 Ive done it with mackeral  I thought it was only good for oily fish.   Just take your fillet and take layers off it 3-5mm thick. You can dry it like that or rub it with a dry rub  of chilli or what ever flavour you like.   You can dry it on oven racks in the sun or in a fan forced oven on as low as it will go with the fan cranking.  Cant remember how long it took but was a while.  It goes hard and translucent when it is ready.  If you leave it overnight in open air to dry have a fan blowing over it. Flies can be a problem but they just tend to land on it and fly off as it is dry. A bit of salt in the rub tends to put them off.  

 prepare fish as in previous posts. Soak flesh in salty water where the flesh is neutrally buoyant for about an hour. slowly dry until translucent and enjoy. Shown by a Japanese Mellucan 

 I've done it with Mac Tuna.  Soy honey garlic and seasame seeds bloody beautiful