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).