Thread: Smoked King mackerel dip

who has the mackerel dip recipe. Also how long do you smoke the fish and what kind of wood. Blessed by the Gods with 2 this morning and this dip is about the best thing I ever ate. Thanks.

I don't have the recipe that most folks use, but I will tell you a couple of things I have learned.

1. If you are going to freeze any of it, do not put mayonnaise (or sour cream) in it, only add mayo after thawing. I use a cream cheese base and freeze mine up in flat packs about a half inch thick in freezer bags and it thaws really fast, then add mayo.

2. I don't have a smoker. I steak my kings about an inch thick (no more than 1.25"), marinate, and grill on a medium hot grill for 7 minutes to the side with hickory chips and add liquid smoke to the dip.

3. Get the best sweet onions you can find, Vidalias if you can, and grate them. Put the onions in the fridge overnight before grating to reduce tears.

The rest is personal taste.

If you smoke it until just done, it is excellent straight off the smoker and in dip as well. If it goes longer to the point of being a bit dry, you'll just have to be more generous with the lube when you mix up dip!

There are many tasty variations but I like approximately equal parts mayo, greek yogurt, and sour cream as a base with green onion, bacon bits, and pecans.

is this what you're looking for? it's ms. pat's recipe at least that was what i was told. it's fantastic!

1. GET 4 TO 5 LBS OF FILLETED FISH, NO BONES, NO SKIN, NO BLOOD LINES. PUT A LARGE POT OF WATER ON TO BOIL WITH 1 CUP OF LIQUID CRAB BOIL (MORE FOR SPICIER, LESS FOR MILDER). AND SOME SALT. WHEN WATER BOILS DROP FISH IN AND LET BOIL 20 MIN. SHUT OFF HEAT AND LET SIT IN WATER TIL IT COOLS DOWN.

2. WHILE FISH IS BOILING, CUT UP: 1 LARGE ONIOIN (VIDALIA), 1 BELLPEPPER, 6 TO 8 STALKS OF CELERY, TWO BUNCHES OF GREEN ONIONS TO INCLUDE THE GREEN PART ABOUT HALF WAY UP AND THROW IN LARGE BOWL.

3. MAKE DRESSING- 1 LARGE BOTTLE RANCH DRESSING, 1 BOTTLE OF GOLDEN'S VIDALIA ONION DRESSING, 1/2 CUP SPICY MUSTARD, 2 TABLESPOONS OF HORSERADISH, 2 TABLESPOONS OF CHOPPED JALAPENO PEPPERS (CAN ADD MORE IF YOU WANT SPICIER), 1 8 OZ JAR OF SWEET PICKLE RELISH AND MIX UP.

4. WHEN FISH IS DONE, PUT IN LARGE FLAT PAN AND FLAKE (MUSH IT UP WITH A SPOON OR FORK) AND POUR 1 TO 2 CUPS OF THE WATER THE FISH WAS BOILED IN OVER THE FISH TO KEEP MOIST.

5. SPRINKLE WITH 2 TABLESPOONS OF MRS. DASH ORIGINAL, AND ABOUT THE SAME AMOUT OF TONY C'S SEASONING. PEPPER AND SALT TO TASTE.

6. MIX THE FISH INTO THE BOWL WITH VEGGIES, POUR ON THE DRESSING AND MIX. YOU MAY HAVE SOME DRESSING LEFT OVER - SAVE IF IN THE FRIDGE FOR THE NEXT TIME IN TIGHTLY CLOSED CONTAINER.

Thanks, I believe that's it!!! Looks like a lot of fixin but, it is so good and hey, if it were easy, anyone could do it

Originally Posted by crazynewts

Thanks, I believe that's it!!! Looks like a lot of fixin but, it is so good and hey, if it were easy, anyone could do it

hardest part for me is catching the fish.

I tell ya the dip that Max brought Saturday was the best I've ever eaten.
Perfect consistency, creamy and spicy, outrageously delicious.
I want his recipe.

When you been on the pier all day fishing almost anything taste good. Would have to agree Max makes some good Mackerel Dip.

MS. Pat's legendary recipe! I'd recognize it anywhere!