What to do with a Kingfish....

dstockwell · Post by **dstockwell** » July 16th, 2006, 4:07 pm

Brine, smoke, add a few other ingredients, and you have a smoked fish spread.. YUM, YUM...

Post by **Chalk** » July 16th, 2006, 4:16 pm

I ate a tub of tuna dip myself between yesterday and today

...looks good

Post by **rocket** » July 16th, 2006, 8:43 pm

We caught so many kings (many a moon ago

) one summer, all I ate was smoked fish, and dip. To this day, I don't care for a king or spanish.
Gotta admit though DS, looks pretty good

dstockwell · Post by **dstockwell** » July 17th, 2006, 4:42 pm

Brine

1/2 cup brown sugar
1/4 cup salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 cup lemon juice
2 quarts water

This was plenty of liquid to cover the whole King once I cut the fillets.

Dip/Spread

Your going to have to adjust the amounts needed as I made way more than this shows.

1 cup smoked King
3/4 cup mayo (more on this later)
2 tbs Minced celery
2 tbs pickle relish
1/2 a small onion, grated
lemon juice, garlic, salt, pepper, and cayenne to taste.

For all the dip/spread I made I used (1) package of cream cheese and about the same amount or a little more of mayo mixed with lemon juice. I did not want just mayo taste.

I also added fresh chives, rosemary, and thyme..

Post by AJ » November 7th, 2006, 3:19 pm

DS's recipe looks great but a very simple way is simply smoke your fish, break into small chunks and mix with cream cheese. Serve over crackers. It's so easy I can do it and even get compliments on it.

Oh yea, don't forget the Crystal hot sauce, add it after the dip hits the cracker