King or Spanish Mackerel
Dip
Submitted by Tom Anderson Brew master
of
McGuire’s of Destin
Clean King or Spanish mackerel very well in water
Remove all blood lines
Make brine of water salt and a little sugar soak for few minutes
Smoke on very low heat in a smoker or grill over
Let cool and chop very fine
Take one pack cream cheese
8 oz of sour cream
Chop some chives or green onions
Mix all together
Salt to taste
Note from "Soup": Ok I made this on 10-24-02 from some mackerel I caught in Destin, FL. What I did was after I grilled it I took it off the grill then I soak it in Balsamic vinegar for about 10 min. Then I chopped it up. That help take some of the fish taste out of it. I put in some black pepper and garlic powder as well. Just to taste. This recipe turned out good!