Tampa huh? Down here in Naples Eric. You are formally invited
to the South Florida Gathering. Hope you can make it.
If you're asking about my avatar, it's Amber Jack that I was smoking for smoked fish dip.
I don't know that mine is much better than anyone else's but I'm happy to share. I use Amberjack primarily but have had success with King Fish too.
Prior to smoking, I squeeze fresh lemon juice on the meat. I use a pretty good amount of it. While that is soaking in I melt some garlic butter (lots of garlic), enough to totally coat the topside of the fillet. Once that's on the fish, I season it with blackening seasoning and everglades. Heavy on the blackening and light on the everglades (for my taste). I also top the fish with onions and tomatos.
Now, smoke the fish like you normally would.
Once cooked, remove and place on a cookie sheet. Shread the fish and remove the skin and any blood lines remaining. Put in a large mixing bowl.
To the fish you add a couple scoops of real mayo (maybe a cup), a good squeeze of yellow mustard, a half of a yellow regular sized onion (diced very small), a table spoon or two of pickle relish, a tablespoon or two of worchtishire sauce, lemon juice from a couple lemon wedges.
You don't want too much mayo. the consistancy should not be too mayo ish. If you take a club cracker and try to dip it in the spread, the cracker should break. You can always add more mayo. From here, put it in the fridge for at least 4 hours to cool and to let the flavor mix. Take it out, mix it up and taste. Usually I end up adding a little more mayo and lemon. Sometimes more of the other stuff too. If you add more, give it a few minutes back in the fridge before you serve.
It's amazing on club crackers with a dash of crystal hot sauce and a Jalapeno on top. Good luck.