Smoked King Dip

[UGA12]

Most of your firmer and/or more oily fish lend themselves to being smoked. I used King Mackerel for this one, but Spanish, tuna variations, and Amber Jack are great as well. While they are great by themselves smoked, this dip can not be beaten. Just like anything else I post, I would encourage you to play with the recipe and add and subtract based on your likes and dislikes. I actually make three different ones when I make it because the kids, wife, and I all like different things in it. Here is the one I like best. I did my best to get measurements right, but I don't do to much measuring when I cook.

2 cups fish
6 tbls mayo
2 ounces cream cheese
2 tbls sour cream
10 dash Hot sauce
1 dash liquid smoke
1/2 tsp onion powder
1/2 tsp garlic powder
3 pinches of fresh dill
2 tbls bell pepper
2 tbls jalapeno pepper(remove seeds)
2 tbls celery
2 tbls banana pepper


Brine fish in brown sugar, salt, and garlic for 4 hours to overnight. Let rest and dry at room temperature for 1 hour before smoking.

Smoke for 2-3 hours around 275 ish. Pull and let stand before breaking apart.

Ingredients. Peppers are from my garden:0074

Rough cut and use the amount you want.

Pull apart and get roughly 2 cups fish

Mix all ingredients in the food processor until you have the consistency you want. If you have a smaller processor, I would recommend hitting the fish and the ingredients separately with the processor to begin with, and then combining everything for a final blending. Sprinkle a little more fresh dill on top and enjoy:00hour

There is no substitute for wheat crackers with this, period!

Enjoy:toast:

 

[krc]

Fishing for King Mackerel is always fun. However, I do find the fish a bit oily.

I will give this recipe a try next time I get a King Mackerel.

Thanks :0008

 

[UGA12]

Fishing for King Mackerel is always fun. However, I do find the fish a bit oily.

I will give this recipe a try next time I get a King Mackerel.

Thanks :0008

Know what you mean, but that is what makes it excellent for smoking as it doesn't dry out like your flaky white fillets. Amberjacks open up August 1st. Had to throw back a 40 and 50 pounder last week:facepalm: Will have a freezer full of this dip once jacks open up:00hour

 

[azbob]

That seems like a long time to smoke at that temp...are the fillets wrapped or covered at all?

 

[UGA12]

That seems like a long time to smoke at that temp...are the fillets wrapped or covered at all?

No wrap or cover. Time and temp is approximate as I just use the touch/firmness test for doneness. As stated though, the oily nature of the fish keeps it moist through the smoking process. This is also why it is important to allow the fish to air dry for an hour before smoking, as it puts a "film" for lack of better terms on the fish from the brine. This film also helps keep the moisture in while smoking.