Like I stated a few occasions earlier than I introduced residence a ton of bluefish (Pomatomus saltatrix) from the County Pier. So, when you’re sick of bluefish at this level, I completely perceive. Right now I turned the final 5 bluefish I had into a giant bowl of smoked fish dip. It is a tried-and-true method of turning any oily and fishy fleshed fish right into a crowd-pleaser for gatherings and events. By first brining after which smoking the bluefish, the oils that lots of people don’t get pleasure from work in your favor by absorbing the smoke very properly. Then by shredding the smoked bluefish and mixing it with another components, I’m going to make a scrumptious smoked bluefish dip right this moment. This recipe relies on Wade’s smoked tuna dip recipe off of the PensacolaFishingForum and differs from Ms. Pat’s well-known recipe, which I’ve coated earlier than, by being cream cheese primarily based as a substitute of a dressing base. So, this dip is an effective bit thicker and fewer like a tuna salad.
Prepare dinner your Catch on AllOutdoor
Okay I’m going to be temporary, I’ve proven y’all clear bluefish two occasions prior to now and that is just about the identical once more. You don’t have to scale the bluefish this time, we aren’t leaving the pores and skin on. Take the pinnacle and collar of the bluefish off.
Begin on one aspect of the fish, run the knife alongside the bones, and take the fillet off, repeat for the opposite aspect as properly. You want no less than 3 lbs of fillets for this recipe.
Debone the fillets, take off the rib cage, and lower out the pin bones.
Take your fillet knife and take the pores and skin off the fillets. Begin on the tail and hold your knife flat as potential to the chopping board.
Prepare dinner your Catch – Smoked Bluefish Dip
Smoked Bluefish Dip
- 10 Boneless Skinless Bluefish Fillets – About 3 kilos
- 1 1/2 Cup Brown Sugar
- 1/2 Cup Sea Salt
- 1 1/2 Cup Filtered Water
- 1 tbsp Purple Chili Flakes
Put the brown sugar, sea salt, water, and chili flakes both in a bowl large enough to carry the brine fillets or a gallon ziplock again. Combine the brine until all of the sugar and salt is dissolved. Notice concerning the water and salt, everybody I’ve talked to stated to keep away from chlorinated water for brining fish, therefore the filtered water. And follow sea salt or kosher salt, Iodized salt is simply too advantageous and could be too salty in the identical quantity.
As soon as the brine is properly blended, add within the bluefish fillets and ensure they’re all properly coated. Cowl them and put them apart within the fridge to brine for no less than an hour.
Whereas the fish is brining put together your smoker or grill. Make a two-zone smoker with the coals on one aspect, we’re cooking round no less than 300f for a fast smoke. For wooden selection stick to fruitwood, nut woods, and mesquite are too robust for smoking fish. As soon as the fish is completed brining, place them within the grill and allow them to sit for about one other hour in order that they kind a pellicle, this can take up the smoke taste higher.
Smoke the bluefish for no less than a few hours, you need a good darkish coloration to the fillets earlier than pulling them off the grill. You’ll be able to eat the fish as is or on a cracker after this however that’s not what I’m doing right here right this moment.
Smoked Bluefish Dip
- 3 Kilos of Smoked Bluefish
- 2 bunches of inexperienced onions
- 1 jar Hearth Roasted Candy Bell Peppers
- 1 Cup Mayo
- 3 blocks of Cream Cheese
- 1/2 Cup of Diced Pickle Jalapenos
- 1/4 Cup Candy Relish
- 1/4 Cup Fill Relish
- 2 Limes
- 1 tsp Garlic Powder
Begin off by draining the bell peppers, and the Pickled Jalapenos, cube up each, after which put again within the strainer. Measure out the 2 relishes as properly and add to the strainer and drain as properly.
Cube up each bunches of inexperienced onions finely then put apart. It looks as if lots proper now however as soon as within the combine it’s not.
Put all three cream cheese blocks into a giant mixing bowl, you probably have a hand mixer use it right here. Begin creaming the cream cheese after which add within the cup of mayonnaise. Maintain mixing them until clean.
Now it’s time to interrupt up the smoke bluefish, you possibly can crumble this by hand until its all small flakes. In case you have a hand mixer, use that as a substitute beginning at a decrease velocity.
As soon as the bluefish is crumbled add all of the components into the massive mixing bowl of cream cheese and mayo. Squeeze within the two limes and add their zest you probably have a zester, additionally add the garlic powder too. If you need a bit of extra warmth, you can too add in some scorching sauce now. Combine all of this properly till homogeneous. As soon as it’s blended, cowl it up and put it within the fridge in a single day for all of the flavors to combine correctly.
Serve the smoked bluefish dip with some tortilla chips and crackers. When serving this you’ll want a spoon to scoop it. The cream cheese makes this fish dip fairly thick and it’ll break the chips and crackers.
