Smoked fish dip

Edgewater220

Anybody care to share some good recipes for smoked fish dip? Best fish to use? Going to do some smoking this year.

ruskinredneck

I'll pull some up tonight...

hossmoss

So many threads about fish dip over the years there must be hundreds in the forum already... maybe you can have some luck if you try a search, maybe even in the archives.

Flash

Surprisingly I have a friend that uses french onion dip as a base, then packs in the mullet with some spices to make his dip. It is outstanding. Other fish we have used are Bluefish, Spanish and Jack Crevelle in that order.

One of my wife's dip recipe's.

8 oz Cream Cheese
1/3 to 1/2 tub of Cream Cheese with Chives and Onions
The rest is to your taste

Hot Sauce (Chipolte Tabasco is good)
Worcestershire Sauce
Chopped green onion
Celery Salt
Onion and Garlic Powder
Black pepper
Red pepper

Add plenty of fish. My wife usually makes the mixture, I add the fish. Always best to smoke the fish a little drier if you are going to use it in a dip.

To add, when I smoke my fish, I use like Everglades Heat, black pepper, onion and garlic powder and some cayenne, along with alittle more black pepper.
Do let the smoked fish cool off before you use it in the dip. Seems to crumble apart easier.

Edgewater220

Thanks I will try it!! I will also search the forums.

Intheslot

Slice fish thin within 1/2 -3/4 inch tolerance, season with whatever (doesn't matter)
Smoke fish 2 hrs using pecan wood (I like chunks, get at Gander).
Dehydrate in oven if still very moist, should be kinda dry

Grind up in food processor, blender, magic bullet....(very, very important - must be ground).
Equal parts mayo & sour cream and 1/2 part ranch dressing (ranch dressing secret ingredient)
Diced onion (not too much will overpower)
Season to taste with salt, pepper and garlic powder, nothing more.

Serve with spicy stuff on side - habanera sauce & japelenos


I've made 100's of batches of fish dip and have discovered the simpler the better.

I do not intend to brag, but I'll tell you that I have never had better and I've eaten more than my share of SFD.

latitudeajustment

I mostly use king mackeral but have also done this with spanish or cero macks, still darn good. Once in awhile I may smoke AJ or mahi, still really good. Have also done wahoo, similar ingredients but also add dill and try to use a citrus flavored hot sauce and maybe some onion soup mix.

I use mostly alder, cherry, apple or pecan wood depending on what I have on hand, never hickory.

1 pound smoked fish (crumbled, I sometimes grind it up but usually just get rid of any bones and break it up finely by hand).
half cup mayo
quarter cup cream cheese
quarter cup sour cream
4 tbls creamy horsey sauce
4 tbls key lime juice
4 tbls maybe more hot sauce
salt pepper to taste

Mix well and keep on mixing and taste accordingly. Top with some finely chopped onion or scallions. Better served near room temp as the flavors come together compared to right out of the fridge. Once in awhile I will also add some soy sauce and/or some old bay seasoning for variety.

Good luck, best to experiment a bit to see what you like. I personally love this dip especially the lime infusion, yummmy!

Richardrbloom

I know a guy who smokes fish carcasses. No little fish like sea bass but red snapper size fish and up. He smokes the carcasses until the meat between the bones becomes dry and then scrapes it off with a fork when he's done smoking it. Not sure if this helps you or not but I thought I might come in handy

offshore-nut

Flash wrote: »

Surprisingly I have a friend that uses french onion dip as a base, then packs in the mullet with some spices to make his dip. It is outstanding. Other fish we have used are Bluefish, Spanish and Jack Crevelle in that order.

One of my wife's dip recipe's.

8 oz Cream Cheese
1/3 to 1/2 tub of Cream Cheese with Chives and Onions
The rest is to your taste

Hot Sauce (Chipolte Tabasco is good)
Worcestershire Sauce
Chopped green onion
Celery Salt
Onion and Garlic Powder
Black pepper
Red pepper

Add plenty of fish. My wife usually makes the mixture, I add the fish. Always best to smoke the fish a little drier if you are going to use it in a dip.

To add, when I smoke my fish, I use like Everglades Heat, black pepper, onion and garlic powder and some cayenne, along with alittle more black pepper.
Do let the smoked fish cool off before you use it in the dip. Seems to crumble apart easier.

That sounds delicious!

crrazychicken

This is the recipe my whole family loves, I've tried a few others and this was the clear winner, I've made it with Grouper, Amberjack, Cobia, Mangrove Snapper, Trout and Kingfish. All were good, amberjack was the best, I thought the grouper was too delicate rest of the family liked it though. Makes a ton you need a party punch bowl to contain it.

Capt. Moes treasure from the Gold Coast fish dip recipe .
Ingredients:
10 pounds of fish
48 oz Helmans Mayo
10 oz jar of sweet relish
2 bunches of Celery
1 large red Onion
Old Bay seasoning
Yellow Mustard
2 5 pound bags of Hickory chunks.
Pre soak in water Hickory chunks at least 3 hours preferably overnight.
Fill water pan with warm/hot water and copious amounts of salt. Try to dissolve as much salt into the water as possible.
Place room temperature fish on smoker racks. Use Pam on the racks to help in clean up if desired.
Plug in/light charcoal/light gas on Smoker, whichever system you use.
Place wet Hickory in the Smoker.
Place water pan above heat source.
Place rack of fish above pan.
Place second rack of fish above first if applicable.
Cover for 1 hour.
Check progress and restock Hickory at least every hour.
Remove fish after 3 hours (this time may very depending on temp of smoker) and place into refrigerator to firm up. (make sure after removing fish from the Smoker, that any skin on the fish is removed at this time.)
Food process the onion and celery.
Drain and strain as much water out of the onion, celery and relish as possible. All ingredients must be as DRY as possible. Line a colander and strainer with paper towels, then push as much water out of the celery and onion as possible. Keep onion, celery and relish covered over and under in paper towels until they are ready to be used. Before mixing, try one last time to dry all three ingredients with the paper towels.
Once the smoked fish has firmed up in the refrigerator, (this may take up to several hours), cut 20% into 1/4 inch chunks and food process the balance. The hardest part of the process will be to stand there and cut the fish into 1/4 inch squares. The firmer the fish the easer this step is. Use as thin and sharp a knife as possible for this task. After food processing, the fish should have the consistency of bread crumbs.
Put 1/2 the food processed fish into a large mixing bowl. I use a punch bowl for the mixing process.
Place the relish, celery and onion into mixing bowl.
Place most of the Mayo into the bowl along with 3 heaping tablespoons of the Yellow Mustard and 4 heaping tablespoons of the Old Bay Seasoning.
Start folding ingredients together then place the fish chunks into the bowl and continue folding.
Place the balance of the processed fish into the bowl and whatever mayo you can spatula out of the jar.
Fold, fold, fold and more folding until you feel your arms are going to fall off. Then fold some more.
Chill then serve.

ZimmerNole

I made a bunch of dip over the weekend and tried something new (Thank you FLASH!) The french onion dip is the difference maker, but not the store bought crap! Buy a 16oz container of sour cream, dump in a packet of Lipton's onion soup mix and stir.

8oz Cream cheese (1 block, softed)
8oz Lipton's French Onion Dip
4oz Mayo (more if you want)
2 cups of fish (I like mine loaded)
Juice of 1/2 lime

Then a "dash and splash" depending on taste:

-Old Bay
-Crystal (or favorite) Louisiana style pepper sauce
-"W sauce
- Fresh Black Pepper
- Splash or two of liquid smoke

I crumble my fish by hand, I don't like it ground or blended personally, and I also don't like the pickles/relish/celery/onion texture. I want the fish to shine, but that's just me.

I use a dry rub called "magic dust" (http://bbq.about.com/od/rubrecipes/r/bl50617d.htm) on the smoked fish, and contrary to most I smoke my fish quick and hot usually around 250ish.

A dallop on a cracker, topped with a sliced jalapeno and an ice cold beer = heaven