Sea Patrón Smoked Fish
Let's smoke some fish
- Preheat smoker to 225 degrees
- I prefer apple or cherry wood for smoking fish.
- Use filleted fish in the half shell. I haven't found the need to scale the fish for smoking
- Lightly baste with melted butter or olive oil
- Sprinkle with your favorite seasoning such as Tony Chachere's Original Creole Seasoning, Lowry's, Simple Salsa Inferno, or whatever seasoning you like...
- Take a dry paper towel and pat the seasoning into the fish.
- Put them in the smoker
- Smoking fish takes between 1.5 to 2.5 hours.
- 1.5 to 2 hours for small snapper
- About 2 hours for thicker fish like redfish/black drum/bigger snapper
- The meat will be flaky when done...the top of the meat might look drier, but make sure the meat flakes with a fork to be sure it's done.
- **** The goal is to reach an internal temperature of 160 degrees for at least 30 minutes.
Sea Patrón Smoked Fish Dip
Spicy Smoked fish dip
- 2 to 3 cups smoked flaked fish...not too small or the dip will be more mushy than chunky.
- Mix first in one bowl (wet ingredients)
- 12oz of philly cream cheese...softened
- juice of 1/2 lemon
- 2 Tbl spoon of Worcester
- 1 tsp of habenero or Tabasco hot sauce
- 1/4 cup of fine diced bell pepper
- 1/4 cup of videlea onion
- 2 chopped up jalapeños (I like it spicy)
- Mix second in a separate bowl (dry ingredients)
- flaked smoked fish:
- 2 tsp of red pepper flakes
- 2 pinches of garlic powder
- 1 Tbl spoon of Everglades seasoning
- 1 Tbl spoon Tony Chachere's Original Creole Seasoning
- kosher or sea salt to taste
- course ground black pepper to taste
- optional fresh chives to garnish
- Combine the wet ingredients into the bowl with the dry ingredients very thoroughly.
- For best results, allow the dip to chill in the fridge for 3 hours or overnight. (It doesn't hurt to have it right away, but really tastes better as everything soaks together over time).
Enjoy!