Florida-Style Smoked Fish Dip Recipe - A Spicy Perspective (2024)

FAQs

How long will smoked fish dip keep? ›

Make and store dip in an airtight container in the refrigerator for up to five days. While best when served fresh, the flavors will meld nicely when made and refrigerated overnight.

In Florida, you will often find the fish dip made with mullet, kingfish, amberjack or even mahi mahi. The oilier fish are great for smoking because they don't dry out, but if you are buying versus catching for smoking, the ones that are easiest to find is usually mahi.

Step 1: Brining

The first and most important step before you smoke fish is to brine it for at least 2 hours and preferably 6 to 10 hours. Brining fish before smoking it prevents it from drying out. Soaking it in a brine made with a combination of water and seasoning will also infuse it with flavor.

Best before guide for smoked fish

For the freshest and best flavour store smoked fish in the fridge as described above, and consume within 10 days from delivery. Once the pack is open, consume within two days. Please refer to use by date on the pack.

Freezing a smoked fish dip can be a viable method of storing the dip for later use, but the success will depend on the dip ingredients.

Omega-3 fatty acids offer a number of health benefits for your heart, including lowering triglyceride levels, reducing blood pressure, lowering your risk of blood clots and stroke, and reducing irregular heartbeats. Adding smoked fish to your diet is a great way to reap the benefits of these heart-healthy fatty acids!

Use of fish for bait

Black bass, peaco*ck bass or any part thereof may not be used as bait. No live nonnative fish, except variable platys and fathead minnows, may be transported to or between waters for use as bait. Live goldfish and carp may not be used as bait.

Most freshwater fish caught in Florida can be eaten without harm. Bream (such as Bluegill, Redear sunfish, Redbreast sunfish or Spotted sunfish) and marine fish such as Mullet, Snappers, Pompano, Flounder and Dolphin are generally low in mercury.

Trout. Trout has a delicate and mild flavor that quickly absorbs the smoky nuances of the smoking process, resulting in a well-balanced and flavorful product. It also has firm, flaky flesh that holds up well during smoking. Compared to other fish, trout is relatively small, allowing it to smoke quickly.

Proteins should always be kept in the fridge while brining to keep the food at a safe temperature. Although you want to use a brine to add extra flavor to your fish, be sure to rinse and dry the fillets before smoking.

Can you leave fish in brine too long? ›

The time depends on the fish and your taste, but leaving the dry brine on for too long will make the fish too salty. If you tend to be conservative with salt in general, pull thinner pieces out early and err on the side of less time.

Cedar wood, alder wood, apple wood, hickory wood, and mesquite wood are all great choices. Each have their own unique flavour profile and by experimenting with the different types of wood, you might create your new mouth-watering signature dish that will leave your friends and family wanting more smoked fish.

Check for a strong, unpleasant odor and any signs of sliminess or a mushy texture to check if your salmon has gone bad. Look for discoloration or the presence of mold. If the taste is off or unpleasant, it is best to discard the smoked salmon.

Smoking haddock, over wood, gives the fish a pale yellow colour. Commercial manufacture results in a much whiter product, causing some to add dyes to make the fish look yellower.

By: Acme Smoked Fish

It sure is. You can extend the shelf life of your fish for up to 6 months by popping it in the freezer, then thawing it in the fridge (set below 40°F) when you're ready to enjoy. Just avoid re-freezing if you'd like to preserve the superior texture, flavor, and color of the fish.

Store Dips Properly:

Keep refrigerated at all times to slow bacterial growth. Consume within the recommended time frame, usually 3-5 days for homemade dips.

The fridge is the best place to store dips. Store your dips in the fridge and make sure they are sealed to make them last longer.

The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date. Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.

They should be in the freshwater for about five minutes, but some fish may need to be removed earlier if they show extreme signs of stress. Use the quarantine process to guarantee your display tank will not get any diseases your new fish have and to treat your new fish for any diseases they do have.