Ice Daddy...I am interested in smoking fish for dip also....do you have a preference in fish to use?? Do you have a recipe or can you direct me to one. Thanks.
DNM I usually go with what ever my friends have to offer, grouper, cobia, amberjack. They all seem to be kinda equal in taste since they are white meat fish. AJ's you need to cut the blood line out before smoking to reduce the strong flavor. My personal preference if I have a choice is cobia. I love the smoked taste of it. I have friends that have used kingfish, mullet, and blue fish, but I have not tried them so can't vouch for them and they are all oily fish. My recipe is really kind of simple and I go strickly by sight and taste, you really can't go wrong just take small steps when adding more ingredients.
smoke your fillets until done and the meat flakes apart with a fork. Should have a brownish color, unless you put a rub or garnish on it while smoking.
Let the fish cool. If I have the time I will let them sit in the fridge for a while. This will firm up the flesh and it makes it easier for the next step.
Make sure all the bones are out of the fillet. Nothing worse then having a big ole rib bone stuck in your mouth, lol.
I usually do the mix in my food processor by pulsing the mixture to get the consistency that I want. The more you pulse it the less chunky/flaky it will be. I like the consistency to be more well blended than chunky, but that is up to you. Ok so here is what my basic ingredients are:
2 or 3 large chunks of smoked fish
2 or so large tablespoons of Helman's Mayo(or your favorite)
Large sweet onion chopped up
Good dose of Crystal hot sauce, ( to your liking)
I usually put the dip on a ritz cracker, but any will do
That's it. It is the base I use every time, and add what ever looks good as a final step. Now im hungry wish I had some, oh wait a minute I froze some last time. It does freeze well by the way.
If you don't have the fish, you can smoke a turkey breast and substitute it for the fish. It's just as good.
