Smoked King Mackerel Dip at Sam Hernsheim blog

Smoked King Mackerel Dip. Here is my recipe, with tips about how to smoke your fish too! It has the perfect oil content and stands up to the smoke. Chill and do not freeze. For the purpose of this recipe, i'm smoking king mackeral for the dip. You may want to experiment with this. Here is the complete list of ingredients: 2 pounds of kingfish fillets (skin on) for the brine: Smoked mackerel is an unexpected, but welcome, addition to this creamy appetizer dip. Our favorite fish to smoke for dips is local king mackerel. I prefer to see them out of my kayakwhich is fast, cheap and fun. I start by brining the fish. ½ cup mayonnaise (i like helmann’s or dukes) ½ cup cream cheese, softened (i love philadelphia or. 1 tbs jalapeno hot sauce (or to taste) 12 drops liquid smoke; Our clients have been hooking tons of king mackerel. First, catch some king mackerel and ice them as soon as possible.

Home made smoked fish dip a key west delicacy. Smoked kingfish dip recipe by ms. 4 cups of smoked or baked king mackerel (kingfish) ½ cup mayo; Clean into chunks and discard 'little pieces and all red meat. First, catch some king mackerel and ice them as soon as possible. It has the perfect oil content and stands up to the smoke. It can be made a few days in advance of your party — just remove it from the fridge about 30 minutes. Here is my recipe, with tips about how to smoke your fish too! Chill and do not freeze. ½ cup mayonnaise (i like helmann’s or dukes) ½ cup cream cheese, softened (i love philadelphia or.

Smoked King Mackerel Fish Dip Recipe Bryont Blog

Smoked King Mackerel Dip The closer, the quicker, the better. On one of our visits to the gulf state park pier in gulf shores, alabama, ted suttle brought out some smoked king mackerel dip that had anglers on the pier lined up with crackers in hand. It can be made a few days in advance of your party — just remove it from the fridge about 30 minutes. Clean into chunks and discard 'little pieces and all red meat. Our clients have been hooking tons of king mackerel. I start by brining the fish. For the purpose of this recipe, i'm smoking king mackeral for the dip. Here is the complete list of ingredients: The closer, the quicker, the better. It has the perfect oil content and stands up to the smoke. First, catch some king mackerel and ice them as soon as possible. Here is my recipe, with tips about how to smoke your fish too! 4 cups of smoked or baked king mackerel (kingfish) ½ cup mayo; 2 pounds of kingfish fillets (skin on) for the brine: Chill and do not freeze. 1 tbs jalapeno hot sauce (or to taste) 12 drops liquid smoke;