See below for recipe
History of Florida Smoked Fish Dip
Smoked fish dip has a long history in Florida and is deeply rooted in the state’s culinary traditions. In the past, South Florida was dotted with smoked fish huts that specialized in smoking fish and selling fish dip. These huts were a popular destination for seafood lovers seeking the best-smoked fish dip in town. While many of these huts have disappeared over the years, the tradition of smoked fish dip lives on.
Today, you can find smoked fish dip made with a variety of fish in Florida. Mullet, kingfish, amberjack, and mahi-mahi are commonly used for smoking. The oilier fish, like mullet and mahi-mahi, are ideal for smoking as they retain their moisture and flavor. However, if you can’t find these specific fish, you can always substitute them with other types of smoked fish available at your local seafood shop.
Florida Smoked Fish Dip – Recipe
RECIPE Adapted by Chef John Coletta
Yields 6 servings
Ingredients
- 350g. Hot Smoked White Fish; Fillet; Boneless; Skinless
- 15g. Onion; Yellow or White; Fresh; Peeled; Finely Minced
- 200g. Cream Cheese; Softened
- 45ml. Cream; Heavy
- 30ml. Lemon; Fresh; Juice; Strained
- 2g. Salt; Garlic; Fine
- 10g. Celery; Fresh; Washed; Finely Minced
Instructions
- Flake white fish, making sure there are no bones, into a food processor.
- Add everything else and pulse until smooth.
- Refrigerate for 2 hours.
- Arrange on appropriate serving vessel. Sprinkle with celery and serve with good crackers and or a sliced baguette.
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