Five O’clock Charlie Smoked Gulf of America fish Dip Recipe

South Florida is famous for its saltwater fishing and culinary delights that can be made from its bounty. One of Captain John Blenker’s favorite treats is smoked fish dip. This can me made from a variety of fish caught in the Gulf. Lots of old Florida families I know still smoke fish as they did in early Florida history. History has been written about fishing villages that were once located on some of the smaller islands in Tampa bay. In the Cortez area of Manatee county there were at one time small fishing shacks that were constructed over the water that provided a safe place for fisherman to rest and work on their nets and vessels. Fish was smoked to preserve it in the hot Florida climate and provide a snack for hard working fisherman.

Some of my favorite Florida gulf fish for creating these dips are:

• Mackerel (king or Spanish)
• Grouper
• Mahi
• Greater amberjack
• Mullet
• First you have to smoke the fish properly to get that perfect taste that you like.

I start by brining my fillets as follows:

1. Use a dry brine, i.e.., a mixture of one part brown sugar to one part kosher salt and apply to your fish filets hitting all sides of the exposed fish. Cover, and let the dry brine do it’s thing for an hour.
2. Rinse the brine off. Place the fish on a plate and pat dry with a paper towel making sure there is no moisture on the plate and the fish filets.
3. Let the fish dry out overnight in the refrigerator uncovered so they form a pellicle. What is a pellicle? The pellicle is a coating of proteins that the fish gets by airing out so that the smoke will adhere to during the smoking process. Without the pellicle, your smoked fish will have the texture of grilled fish, so this part is important.
4. Smoke the fish at 225 degrees until it reaches an internal temp of 145. This will take a few hours. This is great if you just want to eat the fish by itself. For a good even temperature use an electric smoker. I prefer mild smoke chips like cherry wood or apple wood.

Once your fish is completed chill and let the fillets rest. Once the fillets have chilled they should be firm. I like to cut the fillets then shred them into fine pieces. Set the shredded fish aside.

I next chop up some red onion or green onions to add to the dip. I chop up some fresh jalapeno pepper minus the seeds and white inside skin. I squeeze some fresh lemons or lime to be added to the dip. I use ether or depending what I have on hand.

With all of the above I add sour cream, half a block of cream cheese, and a touch of horseradish sauce. Seasoning wise I add “Everglades” seasoning or salt and pepper to taste. All Items are stirred up until they are uniformly mixed throughout the dip.

Serve with crackers, fresh vegetables or chips. This is a year round delight. You may want to substitute the fish with salmon or another fish that may be prevalent in your area.