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Started By
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Smoked Bass for Smoked Fish Dip
Posted on 3/16/14 at 10:55 am
Posted on 3/16/14 at 10:55 am
I've got some bass fillets from a couple of months ago thawing in the sink right now. I will drop them in a simple brine for about 3 hours and then smoke them this afternoon for about 3-4 hours at 175-200 degrees with some apple wood.
My plan is to make some smoked fish dip for tonight.
My plan for the fish dip will be a simple mixture of cream cheese, Worcestershire sauce , old bay, lemon, hot sauce, mayo, chopped green onion.
Am I missing anything?
1st time trying so you won't offend me with suggestions.
TIA
My plan is to make some smoked fish dip for tonight.
My plan for the fish dip will be a simple mixture of cream cheese, Worcestershire sauce , old bay, lemon, hot sauce, mayo, chopped green onion.
Am I missing anything?
1st time trying so you won't offend me with suggestions.
TIA
5
Posted on 3/16/14 at 10:56 am to StinkDog12
delicious bass
i would consider using Tabasco chiptole for your hot sauce. the smoked pepper to accent the smoked fish
i would consider using Tabasco chiptole for your hot sauce. the smoked pepper to accent the smoked fish
This post was edited on 3/16/14 at 10:59 am
Posted on 3/16/14 at 11:12 am to StinkDog12
Simple brine ingredients.
Posted on 3/16/14 at 11:37 am to StinkDog12
I've got some bass fillets I'm gonna grill. You think I should brine em? Never brined fish.
Posted on 3/16/14 at 5:57 pm to StinkDog12
There is alot of WIN in this thread.
Posted on 3/16/14 at 8:11 pm to StinkDog12
my grilled bass on their way in. I liked the brined fish. Nice thread. 
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