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People who fall in love with this appetizer in Florida always bring this recipe with them. You don’t have to live in Florida to make this smoked fish dip. You can use salmon, tuna, or trout with it. In honor of the Florida tradition of smoked fish dip, which is kind of like the state’s official appetizer, this recipe has been a hit for years.
Smoked fish dip is an old school Florida tradition. If what the rumors say is true, South Florida used to be full of smoked fish huts where they only smoked fish and sold fish dip. Before about 30 years ago, my neighbor Dan’s family owned one of these fish smoking shacks. Now, he smokes his fish in his back yard.
Lucky for me, he brings over smoked mullet, marlin, and sailfish about once a month. This makes a great fish dip. Scott calls my dip “crack” because it is that good and addicting. My recipe is a derivation of Dans family recipe. Remember that you can use any other smoked fish you can find at your local seafood shop if you don’t have marlin, sailfish, or mullet on hand.
In Florida, you will often find the fish dip made with mullet, kingfish, amberjack or even mahi mahi. Fish that are oilier don’t dry out when smoked, but mahi is usually the easiest fish to find if you want to buy it instead of catch it. I have also made this with wahoo, and it was delicious. But my Instagram friends told me it was wrong to use such a nice fish for smoked fish dip.
Smoked fish dip is a creamy, savory appetizer spread that has been popular in the Southeastern United States for decades. It is commonly served with crackers, crudités, or bread for dipping. But what exactly is smoked fish dip made of? While recipes can vary, there are some classic smoked fish dip ingredients that form the base of most versions.
The Traditional Smoked Fish Dip Recipe
The classic smoked fish dip consists of just a few simple components:
Smoked Fish – Finely flaked smoked fish is the star ingredient and provides the signature smoky flavor. Oily fish like salmon trout, mackerel bluefish, and mahi mahi are commonly used because they retain moisture well during smoking.
Mayonnaise – A combination of mayonnaise and cream cheese or sour cream gives smoked fish dip its rich, creamy texture Duke’s mayonnaise is preferred by many cooks.
Cream Cheese or Sour Cream – For extra creaminess, full-fat cream cheese or sour cream is blended with the mayo as the base.
Lemon Juice – A squeeze of lemon juice gives the dip brightness.
Horseradish – Horseradish provides subtle heat and zing.
Dijon Mustard – Dijon mustard adds tangy flavor.
Hot Sauce – A touch of hot sauce like Tabasco provides a backnote of heat.
Fresh Herbs – Chopped parsley, dill, or chives give the dip freshness.
Seasonings – Old Bay, Worcestershire sauce, garlic powder, onion powder, salt, and pepper add seasoning.
This classic combination of smoked fish, a creamy base, lemon, mustard, horseradish, hot sauce, and herbs is what defines traditional smoked fish dip. The specific proportions vary slightly among recipes.
Popular Variations
While the traditional smoked fish dip ingredients remain consistent, there are some creative variations cooks have come up with over the years:
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Different Smoked Fish – Any oily smoked fish like salmon, bluefish, mackerel, trout, or whitefish can be used.
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Spices and Seasonings – Ingredients like cayenne, paprika, cumin, dill, chili powder, or Cajun seasoning are sometimes added.
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Vegetables – Finely diced onions, celery, bell peppers, or pickles are occasionally mixed in for crunch.
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Cheese – Shredded cheddar, Monterey Jack, Swiss, or American cheese can provide another layer of flavor.
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Sour Cream only – Some recipes use all sour cream instead of mayonnaise for tang.
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Extra Whipped Cream Cheese – For ultimate richness, extra whipped cream cheese is sometimes added.
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Hotter Hot Sauces – For more heat, hot sauces like sriracha can be used instead of Tabasco.
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Smoked Paprika – A pinch of smoked paprika enhances the smoky flavor.
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Caviar or Bacon – Garnishes like caviar, crispy bacon bits or crumbles add luxe toppings.
So while the classic smoked fish dip consists of smoked fish, mayo or cream cheese, lemon, mustard, and herbs, cooks have come up with many tasty variations over the years by tweaking the ingredients.
How to Make Smoked Fish Dip from Scratch
Making smoked fish dip at home is easy. Here is a basic recipe and method:
Ingredients:
- 1 lb smoked salmon, mackerel, trout, or other oily fish, skinned and boned
- 1⁄2 cup mayonnaise
- 4 oz cream cheese, softened
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 Tbsp horseradish
- 1 Tbsp chopped fresh dill
- 1 tsp hot sauce
- 1⁄4 tsp Worcestershire sauce
- 1⁄4 tsp Old Bay Seasoning
- Salt and pepper to taste
Instructions:
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Flake the smoked fish into bite-size pieces, removing any bones. Pulse 10 times in a food processor until finely chopped.
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In a medium bowl, combine the mayonnaise, cream cheese, lemon juice, mustard, horseradish, dill, hot sauce, Worcestershire, and Old Bay. Mix well until uniform and creamy.
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Fold in the chopped smoked fish until just combined. Season with salt and pepper to taste.
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Cover bowl and refrigerate for at least 2 hours, or up to 3 days.
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Serve chilled with crackers, bread, or vegetables for dipping. Garnish with extra herbs, hot sauce, or lemon wedges.
That’s all it takes to make this popular appetizer dip at home! The long chilling time allows the flavors to meld. Feel free to tweak the recipe to your taste by using different smoked fish or customizing the flavors.
Tips for Making the Best Smoked Fish Dip
Here are some helpful tips for achieving the perfect smoked fish dip consistency, flavor, and presentation every time:
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Use very finely flaked smoked fish with no large chunks. Pulse it in the food processor for an even texture.
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Make sure cream cheese is fully softened or whipped for maximum creaminess when blended.
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Add lemon juice, salt, and hot sauce incrementally to taste as you mix the dip.
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Fold the fish in gently to avoid breaking it up too much.
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Chill for at least 2 hours, or ideally 8-12 hours, for the best flavor.
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Serve in a bowl surrounded by crackers and crudités for visual appeal.
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Garnish with extra herbs, lemon slices, hot sauce for splashes of color.
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Store leftovers tightly covered for up to 3 days. The flavors improve over time.
With these tips, you can achieve the ideal creamy yet textured consistency and well-balanced flavor in your smoked fish dip, whether you stick with the classic recipe or get creative with ingredients! It will be a new go-to appetizer for entertaining or enjoying at home.
The History of Smoked Fish Dip in the Southeast U.S.
Smoked fish dip has been a longtime staple of Southern cuisine, especially popular in coastal regions like Florida and the Gulf states. But how did this creamy appetizer become such a classic?
While the exact origins are uncertain, smoked fish dip is believed to have gained widespread popularity in the 1940s-50s. Two establishments often cited as putting smoked fish dip on the map are Ted Peters Famous Smoked Fish in St. Petersburg, FL, and the Pink Pelican restaurant in Clearwater, FL.
Ted Peters Famous Smoked Fish, opened in the early 1950s by Ted Peters and his wife Ellen, served tender smoked mullet and mahi mahi. Ellen mixed up the restaurant’s signature smoked fish spread using mayonnaise, cream cheese, onions, and seasonings, which became a hit with customers. This helped launch smoked fish dip’s popularity throughout Florida.
At the same time, the Pink Pelican restaurant in nearby Clearwater also gained fame for its version of the creamy dip made with grouper. The Pink Pelican’s original 1954 menu included “Marinated Smoked Fish Whip – A Dip with Pink Pelican Crackers.” Their recipe mixed lemon juice, mayo, cream cheese, onion, horseradish and cayenne for kick.
From these early offerings, smoked fish dip quickly spread as a staple appetizer at restaurants, bars, and cocktail parties across Florida and the Southeastern coastal states. It became a menu staple and party classic thanks to its simple ingredients, rich taste and smooth texture. Over the decades, many variations emerged as cooks added their own touches.
While traditionally a Southern specialty, smoked fish dip has increased in nationwide popularity over recent years, becoming a game day and entertaining staple far beyond its regional roots. Next time you enjoy this rich, flavorful spread, thank its early Florida creators for transforming local smoked catch into the creamy classic we know and love today!
Frequently Asked Questions
What kind of smoked fish is used for dip?
Oily fish like salmon, mackerel, trout, mahi mahi, bluefish, tuna, and sturgeon are commonly used for smoked fish dip. They retain moisture well during smoking.
Can you use canned smoked fish?
Yes, canned smoked fish works well for making dip. Be sure to drain it well first.
What’s the difference between smoked salmon dip and smoked fish dip?
Smoked salmon dip is specifically made with smoked salmon. Smoked fish dip can use other types of smoked fish like trout or mackerel.
Can you freeze smoked fish dip?
Yes, smoked fish dip freezes well for up to 3 months. Thaw overnight in the fridge before serving.
What goes well with smoked fish dip?
Classic pairings include crackers, bread slices, bagel chips, celery, carrots, cucumber, bell peppers, radishes, and potato chips.
How long does smoked fish dip last in the fridge?
This is the BEST recipe for Smoked Fish Dip – that’s why it’s also called “crack dip,” because it’s highly addictive!
Florida smoked fish dip is kind of like pizza. It doesn’t matter how bad the fish dip is; on a scale of 1 to 10, it’s still great. Over the years, my smoked fish dip has become to be known as my most stellar of recipes. When friends from out of town come to visit, they ask me to make extra so they can pack it up and take it home with them.
To be honest, I’m not bragging when I say that mine is good; it really is! I believe that adding lime juice and zest makes it even better. The bright lime juice and zest help cut through the smokey fish, and the jalapenos add a bit of heat. That’s pretty much the perfect bite. I promise.
If you are looking to make this recipe from scratch, ie. not buying fish that has already been smoked, here are the necessary steps to get started.
How to Smoke Fish Correctly to Make this Recipe for Smoked Fish Dip
- Use a dry brine, ie. mix equal parts brown sugar and kosher salt, and rub it all over your fish filets, making sure to cover all sides. Put the lid on and wait an hour for the dry brine to work.
- Rinse the brine off. Put the fish on a plate and use a paper towel to dry it off. Make sure there is no water on the plate or the fish filets.
- Leave the fish out in the fridge overnight to dry out and form a pellicle. What is a pellicle? A pellicle is a coating of proteins that the fish gets by letting it air out. This coating helps the smoke stick to the fish while it’s being smoked. This part is important because without the pellicle, your smoked fish will feel like grilled fish. Don’t have time to let your fish air out overnight? Put it in the fridge with a small fan on top for 4 hours. That should do the trick.
- Grill or smoke the fish at 225 degrees until it reaches 145 degrees inside. This will take a few hours. As you go, you can also add a layer of maple or bourbon to make it taste even better. If you only want to eat the fish, this is great. My Maple Smoked Salmon Recipe has all the steps you need to make perfect smoked salmon that you can put on all of your favorite foods.
- Now that you have fish, you can make this epic SMOKED FISH DIP RECIPE!
Check out my Maple Bourbon Smoked Salmon recipe if you want to try making your own smoked fish to eat by itself.
Did yall know that Smoked Fish dip is one of the first recipes I received notoriety for? In fact, I started it making it early on in the GrillGirl days, as can be seen here in a pic from my sailboat racing days! Here is a pic from Miami race week back in 2010! And the recipe was even featured in Flamingo Magazine in 2019.