Smoked Bluefish Dip

Chef - Mark Clark
Gainesville Sail and Power Squadron

I hear people talking about their fishing trips and they say in disgust, "All I caught was some bluefish." Bluefish has quite a fish taste and a lot of people wrinkle their noses at it. One thing you may not know is that it makes an excellent smoked fish that I make a basic fish dip with.

I have a basic "dome" shaped smoker. The same kind you always see at yard sales, usually for less that five dollars. Most people use them once and then never again because it takes so long to cook something like a chicken or brisket. Fish, however, don't take so long. So, the next time you catch some bluefish, two them in the cooler too and try this recipe. Experiment with it and maybe add some onions or other seasonings.

Ingredients:

3 or 4 small to medium Bluefish
Cream Cheese
Capers
Dill Weed
Tablespoon or so of Mayo

Fillet bluefish with the skin still on. Smoke fish, skin side down, till cooked but not till it's "Jerky". Mix with softened Cream Cheese and add a couple of spoon full's of capers, sprinkle with dill weed and add just a little mayo to thin the dip a little.

Serve with your favorite crackers or sliced 5 grain banquette bread. I guarantee you'll be saying, "Hoowee Das Good!"