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.
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.