Smoked Fish Dip
Steal the show at your next event with a smoked fish dip. This fish dip had everyone talking, and I’m sure if you do something like that, you’d hear the noise too. Now, the fish dip isn’t just an in and out thing; there are some steps to making it pop.
To ensure your fish holds its own, and stars the show like you want, you’ve got to check a few boxes.
- Dry brine your fish: Coat with salt, rest in refrigerator for about an hour and then rinse off. Place fish back in the refrigerator, open to the cool dry air or wrapped in cheese cloth. This will allow the fish to develop an outer layer of pellicle that helps it take on the smoke flavor better. Overnight in the fridge is preferred. Dry brine with coarse sea salt only.
- Make sure you’re using the best fuel. This was smoked on the offset smoker. Fired by the B&B oak lump charcoal and B&B post oak splits. Run a good clean fire for best results. Fish can take on a lot of smoke quickly, don’t overpower it.
- Don’t overcook the fish. Smoke your fish at 250°-275 ° in the smoker, to about 145° internal. Overcooking the fish will cause that fish to dry out and lose some of that fish flavor for the dip. Your fish needs to be moist and flakey, this way you can make a chunky dip or a smooth dip and the fish will not be dried out.
- Good quality fish is important. Something with a high oil/fat content with bring the most flavor. This recipe was dome with King Mackerel.
- It is important, above all else, to make sure you run a clean burning fire for the best smoke flavor. This recipe uses the B&B lump charcoal which is an all natural fuel source. This imparts a chemical free flavor for your dish that will definitely be appreciated by your guests.
Now, you are on your way to making a bomb fish dip, and wow your friends and family. Get your ingredients ready:
- 1 lb fresh king Mackerel (boneless)
- 1 cup mayonnaise
- 1 cup whipped cream cheese
- 1 bulb roasted garlic
- 1 tbsp lemon or pickle juice
- B&B Texas Trinity(season the fish)
- Booyah Jamaican Seasoning (season the dip) or your favorite creole rub
- ¼ cup of sour cream
- 1 tbsp Hot sauce
After your fish is smoked and cooled off, break it apart into chunks. Add all your ingredients to your food processor and blend to the consistency you like. This dip was a smooth consistency. Garnished with some Hatch chili powder.
This smoked fish dip recipe shows the coming together of a wide range of flavors. The well balanced smoke flavor from the B&B charcoal and post oak splits, the Texas trinity rub, that fish and the Jamaican Jerk seasoning and everything else in between, delivers a party on your taste buds. These flavors deserve to be enjoyed by your friends and family at your next get together. This dip definitely pleased the crowd at our last charcuterie board event with some friends and neighbors. For this reason, it would be selfish of us not to share. Be sure to drop a comment below if you do try this recipe. We’d love to hear from you.
