Smoked Redfish Dip

Flat Bottom · Post by **Flat Bottom** » October 2nd, 2006, 9:52 am

I told the group in Fishing that I would post this recipe. I found this on the web as a smoked mullet dip, I just swapped out redfish for mullet.

Smoked Redfish Dip

Soak about a pound of feshly caught redfish fillets for at least 24 hours in a brine solution (1/4 cup salt : 1gallon of water). Do not rinse.

Smoke fillets in a smoker at 150 F. I use hickory wood chunks. Baste the fillets with melted butter every half an hour until they are golden brown. They should be done in about 2 and half hours.

Mix fish with about 1 cup of mayo, 1 tbs of fresh lemon juice and 1/2 cup of finely chopped red onions. Salt and pepper to taste. I would let it sit in the fridge overnight before serving.

Post by **birddog** » October 2nd, 2006, 10:14 am

Sounds delicious. I can't wait to try it.

Post by **Sir reel** » October 2nd, 2006, 10:14 am

Thanks for the follow up FB

preciate it

Post by **Reel Slow** » October 2nd, 2006, 10:20 am

My only question is how do you not eat the redfish before making the dip?

Can't wait to try it

Post by **KarstRanger** » October 3rd, 2006, 9:35 pm

I want to build a smoker, not buy one. For fish mostly, but maybe deer and turkey too. Anybody got a link on some info for building yer own smoker?