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Last week's attempt at Smoked Kingfish Dip

jcanracerjcanracer Posts: 4,343 Moderator
Well, you guys saw my struggle to learn how to smoke kingfish on a gas grill last week in this thread:
So I thought I would post up the video of the process from start to finish. My first attempt at the recipe, so forgive any newbie mistakes you see :rotflmao

I may try this again next week if I catch any kings, and I'm always open to suggestions on making the basic recipe better. My mom says I could have garnished with (or added to the mixture) freshly diced chives. I also came to the conclusion that I could get more smoky flavor if I cut the fish into smaller pieces, so more surface area is exposed.
Hobie Kayak angler for life!


  • FinestKindFinestKind Posts: 175 Deckhand
    Looks good!
    Maybe next time substitute some olive oil for some of the mayo, add some diced sun-dried tomatoes (and the oil they are packed in), some diced olives and some basil for an Italian flavored version!
    Finest Kind
  • jcanracerjcanracer Posts: 4,343 Moderator
    Thanks for the suggestion Len!
    Hobie Kayak angler for life!
  • TerribleTedTerribleTed Posts: 352 Deckhand
    The basic recipe I know is soy, dill relish, onion, small amount of mayo. The fish smoked whole in skin wrapped in foil. So when you open the foil it pulls the fish apart.

    No cream cheese at all, not good with cream cheese. Dip should be almost on the dry crumbly side so just a touch of mayo. Ritz crackers a must.
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