I have been asked to share the recipe for the smoked fish dip that I brought to the last two TBH Crapppiefests. I don't really have a recipe just add stuff til it tastes right but I tried to break it down in to amounts per pound of smoked fish.
Smoking fish works best using oily type fish such as Kingfish, Sailfish, Mackerel, African Pompano, Tuna, Wahoo in the salt, Blue cats aren't bad on the freshwater side.
1) Remove red meat from fish, skin fish and cut into 2x4" pieces
2) Brine fish for 4 hours in a brine made from 1 cup granulated sugar and 1 cup Kosher salt (do not use table salt) per gallon of water needed. Make sure fish is completely covered by brine, may need a weight on top of fish.
3) Remove fish from brine, rinse thoroughly, gently dry on cloth towel and then with paper towel.
4) Spray a cake/pie cooling rack with PAM, place fish on rack with pieces not touching.
5) Allow fish to dry until a pellicle forms on it, glazed shiny look. Pellicle is a layer of protein that allows the smoke to better adhere to the fish.
6) Place fish in smoker at 160 degrees for 4-6 hours depending on type of fish and wood being used. I use orange wood but any fruit or mild wood is fine. You want the fish smoked but still moist.
7) Smoked fish can be eaten at this stage or you can make dip out of it.
8) Shred fish in a food processor until it is shredded very fine.
I don't have a set recipe, the following is the basic seasonings per pound of fish.
9) Place shredded fish in a mixing bowl and add per pound of fish:
a) 1/4 cup finely minced onion
b) 1 tablespoon minced garlic
c) 1 teaspoon onion powder
d) 1 tablespoon Worcestershire sauce
e) 2 tablespoon Crystal hot sauce
f) 1 teaspoon garlic powder
g) 1/2 teaspoon black pepper
Do Not Add Any Salt
Mix well, add mayonnaise a little at a time until the desired consistency is obtained.
You can add or subtract ingredients as you wish. Some common things that are added are jalapenos, sweet relish or dill relish.
Enjoy!
Smoking fish works best using oily type fish such as Kingfish, Sailfish, Mackerel, African Pompano, Tuna, Wahoo in the salt, Blue cats aren't bad on the freshwater side.
1) Remove red meat from fish, skin fish and cut into 2x4" pieces
2) Brine fish for 4 hours in a brine made from 1 cup granulated sugar and 1 cup Kosher salt (do not use table salt) per gallon of water needed. Make sure fish is completely covered by brine, may need a weight on top of fish.
3) Remove fish from brine, rinse thoroughly, gently dry on cloth towel and then with paper towel.
4) Spray a cake/pie cooling rack with PAM, place fish on rack with pieces not touching.
5) Allow fish to dry until a pellicle forms on it, glazed shiny look. Pellicle is a layer of protein that allows the smoke to better adhere to the fish.
6) Place fish in smoker at 160 degrees for 4-6 hours depending on type of fish and wood being used. I use orange wood but any fruit or mild wood is fine. You want the fish smoked but still moist.
7) Smoked fish can be eaten at this stage or you can make dip out of it.
8) Shred fish in a food processor until it is shredded very fine.
I don't have a set recipe, the following is the basic seasonings per pound of fish.
9) Place shredded fish in a mixing bowl and add per pound of fish:
a) 1/4 cup finely minced onion
b) 1 tablespoon minced garlic
c) 1 teaspoon onion powder
d) 1 tablespoon Worcestershire sauce
e) 2 tablespoon Crystal hot sauce
f) 1 teaspoon garlic powder
g) 1/2 teaspoon black pepper
Do Not Add Any Salt
Mix well, add mayonnaise a little at a time until the desired consistency is obtained.
You can add or subtract ingredients as you wish. Some common things that are added are jalapenos, sweet relish or dill relish.
Enjoy!
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