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Hello from Florida - Page 2

post #21 of 29

Tampa huh? Down here in Naples Eric. You are formally invited

to the South Florida Gathering. Hope you can make it.

 

BTW...welcome1.gif...James

post #22 of 29

Welcome Eric!  Nice to have someone from just across the bay on SMF.  I've got a nose for smoking... is that chicken? welcome1.gif

post #23 of 29
Thread Starter 
Quote:
Originally Posted by Mike Heagerty View Post

Welcome Eric!  Nice to have someone from just across the bay on SMF.  I've got a nose for smoking... is that chicken? welcome1.gif


If you're asking about my avatar, it's Amber Jack that I was smoking for smoked fish dip.

 

Thanks.

 

post #24 of 29

Welcome aboard! feel free to share your fish dip/spread recipes. So far all I've tried is smoked salmon spread but I'd love to learn to make more.

post #25 of 29

Welcome !

post #26 of 29

Hello and welcome to SMF  thumb1.gif

post #27 of 29
Thread Starter 
Quote:
Originally Posted by teeznuts View Post

Welcome aboard! feel free to share your fish dip/spread recipes. So far all I've tried is smoked salmon spread but I'd love to learn to make more.


 

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.  

 

dip3.jpg

 

Now, smoke the fish like you normally would.  

 

dip2.jpg

 

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.  

 

dip.jpg

 

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.  

 

dip4.jpg

post #28 of 29

thanks for sharing!

post #29 of 29

looks great and welcome aboard

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