Our children caught some King Fish while visiting the Florida Keys last Spring. I decided to make a Smoked Fish Dip using a recipe from the Keys they provided - a first for me.
Started with Water, Kosher Salt, Worcestershire Sauce, Light Brown Sugar, Bay Leaves, Thawed Fish, and Ice - Brine for 24 hours.
Rinsed from the Brine and allowed to cabinet rest for 3 hours, forming the much needed pellicle. Dusted with Worcestershire Sauce and Black Pepper and placed skin down in fish baskets sprayed with Pam. With a total of 21 Fillets, I smoked them @ approx.175* for 3 hours using Apple Wood, making certain my temps never exceeded 200*.
Removed from the Smoker and then flaked the fish into a large bowl, being careful to remove the skin. The picture below is the result of flaking just 3 fillets. The fish goes a long way.
I then added more Worcestershire Sauce, Black Pepper, Lemon Juice, Diced Onion, Diced Pimento's, Sour Cream, and Miracle Whip. Folded gently.
Ready to be chilled.
So very good...