> Fish. What are your experiences if any of dehydrating fish? White-fish
(cod, haddock et.c.) should work out allright I guess, but what of
dehydrating fat fish (salmon, mackrell) or even shellfish? Times,
temperatures... smell?

i have been drying salmon herrings and other meats for 13 years .oily fishes
are very difficult and messy  to dry as the oil is running . fatty meats
oily fishes should be dried at low temperature ( no more than 35 degre
celsius ) and cut thin enough overwise the fat can stop the meat to dry
inside
to limit loss of fats in drying salmon keep the skin on as most of the fat
is underneath the skin .
dried salmon and other fatty fishes  are  very susceptible to rancidity and
should be strored no more than 4 or 5 months in an air tight  dark container
kept in very cold place ( even freezer )
jean-claude