Prep the fish: Pat the mahi mahi dry with paper towels. Trim off any dark bloodline sections for a cleaner flavor. Slice into thin strips, about 1/4 inch thick and 1 inch wide. Thinner strips dry faster and give a better jerky texture.

Make the marinade: In a bowl, whisk 1/3 cup soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, a pinch of red pepper flakes, 1 teaspoon lime zest, 1 teaspoon lime juice, and 1/2 teaspoon sesame oil.

Marinate: Add the fish strips to the marinade, toss to coat, and refrigerate for 30–90 minutes. Longer can make the fish too salty, so keep it under 2 hours.

Dry the surface: Remove fish from the marinade and place on a rack or plate lined with paper towels. Blot gently. Excess moisture leads to steaming instead of drying.

Preheat the air fryer: Set to 160–170°F (70–75°C), or the lowest setting your model allows. If your unit doesn’t go that low, use 180°F and reduce time slightly while watching closely.

Arrange the strips: Lightly spray the basket or tray. Lay fish strips in a single layer with space between them. Do not overlap.

Air fry (first stage): Cook for 45–60 minutes at 160–170°F, flipping halfway. If using 180°F, start checking at 35 minutes.

Check texture: Jerky should feel dry to the touch but bend without snapping. If it’s still soft or wet, continue in 10-minute intervals. Total time usually runs 60–90 minutes, depending on thickness and air fryer model.

Optional finish: For slightly firmer edges, bump to 180°F for the final 5–10 minutes. Watch closely to prevent hardening.

Cool and condition: Let the jerky cool completely on a rack. Then place it loosely in a clean jar or container for 24 hours at room temp, shaking once or twice. This “conditioning” step evens out moisture and prevents soggy spots.