Today's Menu - Smoked Fish

[fpnmf]

Thanks Craig. Didn't you mention in a post that you like the "scorching" hot sauces and stuff?

Yup!!!


Craig

 

[roadkill cafe]

Well, looks like sitting vacuum sealed in the fridge for a couple days helped out. The Marlin wasn't too salty but the Dolphin was still a little bit. Made them into dip and was able to salvage the Dolphin. The Marlin was absolutely killer. Here's a couple pics.

Smoked Marlin Dip

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• roadkill cafe
• Dec 6, 2012

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• roadkill cafe
• Dec 6, 2012

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[dirtsailor2003]

Looks great!!!

A friend and I used to commercial crab for Dungeness. His mom made a killer dip, the bad part was if she made it you had to pick the meat! It's really hard to pick the meat and not eat it! Which smoked crab, oysters, and mussels are awesome too!

 

[roadkill cafe]

Looks great!!!

A friend and I used to commercial crab for Dungeness. His mom made a killer dip, the bad part was if she made it you had to pick the meat! It's really hard to pick the meat and not eat it! Which smoked crab, oysters, and mussels are awesome too!

Thanks DS. That sounds delicious!!! Love all of them. Have only had the oysters smoked though. I know what you mean with the Dungeness. It's soooo good.

 

[kathrynn]

oooooo...that looks so good! 

 

 

[JckDanls 07]

damn.. I believe I woulda had to have 2 or 20 of those at the gathering... looks delish

 

[tjohnson]

Crazy Good!

TJ

 

[roadkill cafe]

damn.. I believe I woulda had to have 2 or 20 of those at the gathering... looks delish

Thanks Keith. I'll have to keep this in mind for the next gathering.

Crazy Good!

TJ

Thank you, Todd. Next time will be even better. There used to be a fish smoking place here in S. FL that was in business for many, many years but closed back in around 2005. He had the BEST smoked fish and dips around. I found a guy that knew the former owner and has his brine & dip recipes and will be sending them to me.

 

[thoseguys26]

yah, looks great!

What's in the dip?

 

[go4abliss]

 

[roadkill cafe]

Thank you, Bliss

yah, looks great!

What's in the dip?

Well, I could be a smarta** and say fish...just kidding. Simple and fairly basic:

Approx. 3/4 lb. smoked fish (run through a food processor)

1/2 cup mayo

1/2 cup sour cream

2T sweet onion - finely chopped

3T fresh dill weed - chopped

2 tsp lime juice - fresh squeezed (lemon may be substituted)

dash of Old Bay

Don't limit yourself to just these ingredients. Add whatever you like. Garlic powder, Paprika, Cayenne for a kick, Coriander, whatever you enjoy.

Forgot to mention...cover and let sit in the fridge for at least 2-3 hours so the flavors can combine. Overnight is better.

Steve