Smoked Bluefish Dip Recipe
There’s something about smoking your own fish that just feels right. It’s old school. It’s hands-on. And there’s no right or wrong way to make it. We headed to Montauk, stumbled into a ferocious bluefish bite, and instead of tossing them back like most folks, we thought, "Let’s make dip!".
Oily fish like kingfish, amberjack, and yes—bluefish—make outstanding smoked fish dip. When the striped bass are being finicky and blues are chewing the paint off your plugs, they just might save the day.
THE BRINE
Ingredients:
- 2 quarts cold water
- 3/4 cup non-iodized salt
- 1 cup brown sugar3 tbsp Worcestershire sauce3 tbsp sweet & sour sauce1/2 cup white vinegar3 tbsp whole peppercorns
- 1 tbsp chili powder
- 2 bay leaves
Instructions:
1. Mix all brine ingredients together and boil until fully dissolved and then let the brine cool to room temp.
2. Place your filleted bluefish (double check for bones) in a cooler with the brine.
Add ice. The brine must stay cold. Don’t let that ice fully melt—float some cubes in there.Brine overnight or for 24 hours.
Tip: Don’t go heavy on the salt, the fish will soak in more flavor than you think.
THE SMOKE: LOCKING IT ALL IN
Method:
1. Remove fish from brine, rinse thoroughly, and pat dry.
2. Preheat your smoker. We used a wood pellet grill.
3. Smoke for 2 hours at 200°F.
4. Finish with 25-30 minutes at 350°F to get the fish crispy.
Once done, break the fish into flakes or mash it finely in a bag—your call. We like it smooth and fine but you can leave it chunkier if that’s your thing.
THE DIP
- 1 cup smoked bluefish, we prefer flaked
- 1 tbsp mayonnaise
- 2 tbsps ranch dressing or sour cream or cream cheese (we prefer ranch)
- 1 pinch Old Bay seasoning
- 1 tsp finely chopped onion
- 1 tbsp chopped pickled banana peppers
- 1 tbsp chopped celery
- 2 to 3 drops Worcestershire sauce, to taste
- cracked black pepper, to taste
Mix all the dry ingredients first. Then slowly fold in the wet ingredients. Adjust to your preferred texture—some like it thick, others a little creamier. You can taste and tweak this fish dip to your liking. That’s the beauty of it!
"This isn’t baking. There are no rules. Just don’t oversalt, and you’re golden."
Serve It Up or Give It Away
Smoked fish dip isn’t just good eats. It’s a gift. Drop it in container with your favorite crackers and a bow and hand it to your neighbor, or bring it to the next dock party. Trust us—everyone loves eating fish dip.
And next time you're out and the bite's slow, and those blues show up in numbers? Don’t turn your nose up. Turn on the smoker.
Tight lines and full coolers,
—The Last Mango Crew