Smoked Spanish Mackerel Dip Recipes
SMOKED SPANISH MACKEREL DIP
A friend catches Spanish mackerel in South Florida and fillets it for us. He delivers it, and we spend the day smoking 10 pounds of fish. We vacuum pack what we don't need and freeze it for later. It keeps very well for months in a freezer. How long? We don't know, because we make this so often! Can't find smoked mackerel? There are YouTube videos to smoke your own! Serve with an assortment of crackers, toasts, celery, and carrots immediately.
Provided by Lorimccar
Categories Appetizers and Snacks Seafood
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
- Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 4.7 g, Cholesterol 57.8 mg, Fat 23.5 g, Fiber 0.8 g, Protein 15.6 g, SaturatedFat 2.7 g, Sodium 870.1 mg, Sugar 2.7 g
SMOKED MULLET DIP
Number Of Ingredients 9
Steps:
- 1. Carefully de-bone the mullet and toss the skeleton or bones, (or also use for soup base). Pull off the mullet meat in small pieces, shredding the mullet. 2. Place the mullet meat in a medium-sized bowl, add all ingredients-scallions, celery, capers, lemon juice, parsley, and also Old Bay seasoning. Add the mayonnaise last to determine the right consistency. Let stand for two hours at a minimum before serving. 3. Brine the mullet and smoke with seasoning, but if the dip needs more flavor add: ¼ teaspoon salt and ¼ teaspoon pepper.
MACKEREL DIP
Savory and spicy, this mayo-based dip is made with canned mackerel.
Provided by CRAFTYGAL63
Categories Appetizers and Snacks Seafood
Time 2h15m
Yield 12
Number Of Ingredients 6
Steps:
- Remove skin and bones from fish. In a medium bowl, mix fish with onion and hot pepper sauce with a fork, breaking fish into small pieces. Mix in mayonnaise. Season to taste with salt and pepper. Cover, and refrigerate for 2 hours.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 2.6 g, Cholesterol 30.7 mg, Fat 16.5 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 682.1 mg, Sugar 1.1 g
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- Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
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- Apply the kosher salt to the mackerel, sprinkling both sides on each fillet. Leave fish to dry brine for 45-60 minutes.
- Rinse mackerel with tap water and pat dry with paper towels. Place on a cooling rack to dry completely.
- Heat up smoker or charcoal grill to 275°F (135°C). If you are using a charcoal grill, set up for indirect grilling with your coals placed up at one end of the grill chamber.
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