Gulf Coast - Mackerel fish dip ?
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06-24-2012, 02:07 PM
Hey juys I caught a king mackerel this weekend and wanted to try making a dip with it. Any good recipies out there.
06-24-2012, 02:43 PM
Almost always use smoked king
3/4 cup of mayonnaise
2 tablespoons of relish
1/4 of a sweet onion grated in
Couples squeezes of lemon juice
Salt and garlic powder til it tastes right
Mix it all together and stick it in the fridge for a couple hours.
06-24-2012, 02:46 PM
Thanks scsaltwater Im gonna give it a try.
06-25-2012, 07:45 AM
I smoke it and flake it into a bowl.
Add lime juice
chopped green onions
and then mix in whipped cream cheese
simple and yummy
06-25-2012, 07:59 AM
Well I smoked the Mackerel last night. Tasted it and it already had a good flavor. I will be trying the different ways today to see which I like better. Thanks for the help.
06-25-2012, 08:06 AM
Do you put anything on the fish whenever you smoke it or just plain fish and let the the smoke flavor it?
06-25-2012, 08:44 AM
I've boiled it in water with zatarans crab boil liquid. You don't need much crab boil. And then add mayo and relish. Don't boil it in your house unless your wife really likes the smell of fish!!
06-25-2012, 11:55 AM
I like to brine my makeral for atleast 24 hrs before smoking. I always use pickling salt instead of Iodized salt and a plastic container to avoid a metallic taste. Also I use brown sugar and cajun seasoning in the brine. After brining, I rinse the fish and air dry before smoking.
06-29-2012, 10:54 AM
Well I finished my mackerel dip and it was great. I normally use makerel for fish bait but from now on they will be making the trip back home. A glass of ice tea and a box of ritz crackers and I was good to go.
06-29-2012, 04:19 PM
Any of it you smoke and don't use immediately actually freezes very well for months if vac packed. I love smoked king dip. Mullet too!
Cutting all the red meat out helps a ton. It's great for small blackfin that don't really make decent sized steaks too.
I've had it done with jack cravelle and it really wasn't as good though.
06-30-2012, 09:54 AM
Damn, all those sound REALLY good!! Wish I had some right now.
06-30-2012, 10:32 AM
Here is my recipe for smoking...
Marinade skinned steaks for 2+ hours in following:
- Newman's Own Balsamic Vinaigrette Dressing (Generous portion)
- Add in a touch of Ground Black Pepper & Sea Salt
- Fresh squeezed Lemon juice (1-2)
Marinade in fridge in a Tupperware type container that can be flipped a few times
Ready Weber grill with Kingsford bricks and water soaked Hickory Chips.
Cook on open flame initially for a slight sear then close lid on grill.
I usually squeeze on lemon and extra marinade as I flip the steaks about every 4-5min.
Total time is 15-20min and result is astoundingly good. Many of my friends avoid Kings but I like them as much as any meat as long as they are fresh and not frozen.
I am going to try out some dip with the next batch this evening.
06-30-2012, 06:56 PM
Anybody ever use grouper or snapper in a fish dip. I have some let over from last year in the freezer that I would like to try.