Smoked Fish Dip
Inside: This smoked fish dip recipe comes straight from a Florida chef and makes a delicious seafood spread for crackers and crudité. Learn the secret to smoking fish on a grilll or pellet smoker (or use purchased smoked fish).
Smoked fish dip is a Florida snack staple, but you don’t have to live here to enjoy it; it’s easy to make at home. This fish dip recipe is creamy and light, with a moderate heat and fresh lemon herb finish. It’s a great snack or appetizer on crackers or pita chips. If you’re using previously smoked fish fillets, assembling takes about 10 minutes, but I’ve also included DIY instructions on brining and smoking the seafood.
This is the best smoked fish dip you’ll ever have — and that’s a bold statement because Florida has more varieties of fish dip than there are countries represented at Epcot–probably more. From the Florida Keys and Key West through Miami, Ft. Lauderdale Palm Beach, up through Orlando and to Tampa/St. Pete – smoked fish dip is a THING.
This ubiquitous seafood spread is found everywhere you go–from restaurants and tiki bars to local fishmongers and farmers markets. I’ve even seen vendors selling smoked fish dip out of a cooler on the side of the road.
The recipes are all different too. From smooth to chunky, mild to spicy, with a sour cream or cream cheese base to mayo-based (and some with Miracle Whip – but those people should be put in food jail).
And I’ll warn you right now, at least once or twice, you’ll come across a bone–because real fish have bones.
This stellar fish dip recipe came from my friend, experienced angler and restaurant chef, Joe Cascio previously of Joe’s Riverside Grille and Square One Fish Co. He currently operates On The Run Catering and Mobile Kitchens.
This seafood spread is smooth and creamy with a fresh herbal back note and a perfect balance of spice for just the right tingle. It’s the recipe he served in his restaurants and the one in constant rotation in my house.
Why you’ll love this smoked fish dip:
- You can taste the smoke, the sweetness of the fish and a subtle warm heat from the jalapenos. Lemon zest brightens the flavors
- Purists can smoke their own fish–I’ve included instructions for the fish brine and smoking.
- Cheater’s can use purchased smoked fish–I’m throwing no shade, it works equally well with storebought.
- The recipe takes about 10 minutes to assemble.
- It makes a big batch of fish dip for parties and gatheringsl
- It will last for up to 10 days in the refrigerator–and it might freeze well, too, but I’ve never had any left to find out.
Ingredients
- Sturdy Fish Fillets (for smoking) or purchased Smoked Fish– I used Kingfish fillets – but you can use another type of fish. Look for firm meaty white fish, like Cobia, Mahi-Mahi, Wahoo, Walleye, Whitefish, Sablefish, Trout, Sailfish, Mullet or Bluefish.
- Pickling Spices—You’ll only need the pickling spices if you’re smoking the fish yourself; if not, skip this ingredient. You can find Pickling Spice blend in the spice aisle.
- Mayonnaise – We like Duke’s or Hellman’s.
- Cilantro – Use the leaves and stems.
- Jalapeño Pepper – I use two peppers in this recipe (one whole jalapeno–with the seeds and white pith and the other with the seeds and membrane removed). I’ve found that this gives the smoked fish dip the right degree of spice for our tastes. If you like it hot, keep the seeds and white membrane for both peppers or remove them if you don’t like spicy fish dip.
- Kosher Salt – I use Diamond Crystal – which is less salty by volume than Morton’s. If you have Morton’s scale back the salt by about ⅓.
- White Pepper – this has a softer, more floral flavor than black pepper.
- Fresh Lemon Juice – adds a contrasting acidity and brightness to the fish dip.
Step-by-step instructions:
- If you’re smoking your own fish fillets, start by brining the seafood in a pickling spice. Combine 4 cups of cool water with a jar of pickling spice and submerge the Kingfish (or other skin-on fillets) in the brine. Soak the fish for about 1½-2 hours.
2. Set up a gas or charcoal grill for indirect heat (one side is lit while the other side has no direct heat). Place dry smoking chips (cherry, apple, oak, pecan or hickory – avoid mesquite) in a smoker box set over the heat source and heat over low heat, about 250°-275°F until the wood chips begin to smoke.
If you have a pellet grill like a Traeger, RecTeq or other pellet smoker, it’s even easier to do. Set the temperature to 250°F, place the fish on a fine mesh rack and smoke for 2-2½ hours.
Remove the fish from the brine and place on the grill opposite the wood chips where there is no direct flame. Smoke the fish for 2-2½ hours or until it’s cooked through and the flesh has a deep golden-burnished color.
Remove and let cool to room temperture.
3. The smoked fish should look something like this — a little lighter is fine.
4. Remove the skin from the fillets, and if there is any dark bloodline (that’s where the flesh is brown or dark red, remove it as it will give the fish a stronger fish flavor).
5. Break the fillets into chunks and transfer to the bowl of a food processor. Pulse 2-3 times to break the fish down a little.
6. Add the mayonnaise, diced jalapeno, cilantro, lemon juice, kosher salt and black pepper.
7. Pulse several times until the ingredients are evenly combined. Taste for seasonings and adjust as necessary, adding more mayo for creamier dip, more lemon to brighten the flavors, etc.
8. Transfer the fish dip to a storage container and refrigerate overnight to give the flavors an opportunity to marry.
Pro-Tips:
- If you don’t want to smoke your fish at home, I recommend buying some at your local fishmonger instead of a supermarket. Seafood markets frequently smoke fish that hasn’t been sold to preserve it and will sell it, ready to use. Bonus: If you bring a sample of this smoked fish dip with crackers as a treat, they’ll usually call or text you whenever they’ve got freshly smoked fish — if you ask. Get to be their friend.
- Oily fish tend to do better on the smoker because the flesh will stay more moist. If you’re unsure, ask your fishmonger.
Variations:
- If you prefer a chunky fish dip–either break it apart with a fork OR pulse the fish 2-3 times in the food processor, then transfer it to a large mixing bowl. Pulse the remaining wet ingredients in the food processor until well blended, then fold the mayonnaise mixture into the smoked fish.
- If you prefer a smoother dip (maybe for piping onto crackers), process it longer in the food processor.
- Swap serrano peppers for the jalapenos for a hotter version.
- Serve with pink pickled onions for garnish.
- For more heat, add 1-2 teaspoons of horseradish or your favorite hot pepper sauce.
- Some folks treat their fish dip like tuna salad adding sweet relish – if you want to do that, I’ll look the other way.
FAQs
Look for a sturdy, firm whitefish that’s more oily than most. Kingfish (a.k.a. Spanish Mackerel), Cobia, Bluefish, Tuna, Sailfish, Trout and Walleye are good choices.
Serve the dip with regular or gluten-free crackers, pita chips, bagel chips or crostini, and crudité (like cucumber rounds, carrot or celery sticks and jicama).
Many people jazz up fish dip with their favorite hot sauce but for more tangy flavor, add a tablespoon of pickle juice or the brine from the pepperoncini jar.
Fish is healthy, with good for you vitamins, minerals and fatty acids, and the fresh cilantro, lemon and jalapenos are naturally healthy and full of vitamins. Mayonnaise is the spoilsport here, with a high fat content. When enjoyed in moderation, this smoked fish dip recipe isn’t unhealthy – but if you eat the whole thing by yourself, don’t blame me.
Storage:
- Smoked kingfish dip can be stored in an airtight container in the refrigerator for up to 10 days. I usually portion out a small serving bowl each night with a basket of saltines or sliced veggies and beer or wine for an appetizer and keep the leftovers for subsequent nights, until I need to make another batch.
- Note: this dip recipe is even better when you let the flavors marry overnight.
More seafood appetizers you might like:
- Grilled Shrimp Cocktail
- Florida Smoked Whitefish Dip
- Smoked Salmon Cheese Ball with Everything Bagel Seasoning
- Grilled Calamari Bruschetta
More easy dip recipes you might like:
Smoked Fish Dip
SPECIAL EQUIPMENT:
- smoker or grill
- wood chips such as cherry, apple or oak
- smoking basket
INGREDIENTS:
FOR SMOKING THE FISH:
- 4 cups cold water
- 1½ ounces pickling spice
- 1½ pounds kingfish fillet skin-on,
FOR SMOKED FISH DIP:
- 1 pound smoked fish skin & bones removed
- 1 cup mayonnaise
- ⅓ cup cilantro chopped
- 1 lemon
- 2 jalapeños
- ½ teaspoon salt
- ½ teaspoon white pepper
DIRECTIONS:
FOR SMOKING YOUR OWN FISH:
- In a dish large enough to hold the fish fillets, add 1½ ounces pickling spice and 4 cups cold water. Add 1½ pounds kingfish fillet and ensure that the water covers the fillets. Set aside for 1½ hours.
- Prepare the grill or smoker for indirect cooking (one side of the grill has heat, and the other side doesn't).
- Add the dry wood chips to the smoker box. Set the wood chips over the grill's heat source and heat until they reach about 250-275 degrees and begin to smoke.
- Add the fish fillets, skin side down, to the opposite side of the grill that doesn't have the heat on. Smoke the fish for 2-2½ hours until the skin turns amber and the flesh is cooked. Transfer the fish to a baking sheet and let it cool to room temperature.
TO MAKE THE SMOKED FISH DIP:
- Remove the skin from 1 pound smoked fish and discard. Add chunks of the fish to a food processor and pulse 1-2 times.
- Add 1 cup mayonnaise ⅓ cup cilantro, juice of 1 lemon, 2 jalapeños, roughly chopped, ½ teaspoon salt and ½ teaspoon white pepper Pulse several more times until the ingredients are combined and the dip is the consistency you like. (Can be smooth or chunky).
- Transfer the dip to an airtight food storage container and refrigerate overnight for the flavors to marry.
RECIPE VIDEO:
NOTES:
NUTRITION:
Don’t Forget To “Pin It” For Later!
We just made smoked fish- so I am glad to find this easy recipe. Made it this morning so it still has to rest- but I snuck a taste and it’s SO DELICIOUS! I can’t imagine how good it will taste tomorrow!
Love Florida fish dip! I like leftovers spread on a toasted everything bagel. Yummmm
Sounds good! Maybe with an egg, tomato and avo???
Hi Lisa,
I am so excited to make this over the weekend! I had a smoked fish dip at an upscale restaurant a while back, and I’d love to recreate it at home. Thank you so much for sharing this recipe!
Love that you smoked your own fish. Is it easy to do? Looks good and would make a great appetizer
great idea, I love those dips. I always wanted to try to smoke fish in our weber bbq. This can get me started
Delish Fish Dish!
You fancy! 🙂 My dad was a great fisherman and he also smoked his salmon. Your recipe is amazing from beginning to end.
I don’t usually like fish but I think this dip might change my mind. It looks fabulous!
Minor detail, but the fish filets in the picture are king fish as in King Mackerel, not Spanish Mackerel. Spanish have yellow dots on the sides and are smaller fish. That said, I enjoyed the recipe. I added Smoked Tabasco sauce.
I’m sorry – you’re correct – I guess that’s why I’m the “former” wife of an angler. Will make the change. Thanks for the catch.
Sorry, but Tony Sindaco’s smoked Fish Dip (Sunfish grill, before the divorce) was the best in town.
Now you tell me??? Let’s track down Tony!
I added minced green onion and used a red jalapeno for color! Also added some dill pickle juice and sour cream. tasty! Thanks!
Sounds great! I’ll have to give it a go on my next batch. Thanks for sharing!