Captain’s Corner: Try your hand at making smoked fish spread

Published October 4 2018
Updated October 7 2018

What to do with your catch? I have a great idea. Easy to do, it can add options for your table. It is something you can do with those fish that arenít great to cook otherwise. Smoked fish spread is something anyone can do, using almost any fish, and it can be very satisfying with the right recipe. My favorite: People love the Spanish mackerel spread. Bluefish smoked can make a good spread. The key: amount of time on the smoker. For trout and pompano with decent heat, an hour is plenty. For mackerel, an hour and a half. For bluefish, two complete hours under heavy smoke. My rule of thumb, the same amount of fish as ingredients. I actually use more fish than ingredients because I like a "heavy fish spread." The ingredients: Mayonnaise, cream cheese, Worcestershire sauce, celery salt, cilantro, basil and dill (from squeeze tubes). Garlic is your choice. In my chopping machine I cut up jalapenos, black olive and one full size onion. To your tastes, substitute pineapple and mango diced up. Or, add them all. Stir all the ingredients together in a large bowl. I bust up the fish fine, checking for bones. I soak the meat in some lemon juice and then I mix the fish into the bowl with the prepped ingredients. Stir for a few minutes and put it into containers. Hand it out, tell people to put it on crackers, and add hot sauce to their desire.

Neil Taylor charters kayak fishing trips in the Tampa Bay area and can be reached at and (727) 692-6345.