Last fall after a great offshore fishing trip on the Doghouse (yes we caught citation tile fish!), we had our fished cleaned and packed at the OBX Marina in Wanchese, NC. Another boat landed a Marlin and I was given 5.5 pounds of fish. What to do with two large Marlin steaks? How about smoking and making fish dip!
First I mixed a marinade (three cups warm water, two cups brown sugar, two tablespoons crushed garlic, and one table spoon sea salt). As the marinade cooled, I cut 1/2 inch incisions into the Marlin steaks (the incisions allow for greater absorption of the marinade).
After placing the Marlin steaks in gallon bags, add the marinade forcing out most of the air then sealing bags. Marinate in the refrigerator for at least 12 hours turning every few hours. While the fish marinated, I soaked apple wood in water.
After smoking with apple wood for 5.5 hours (an hour a pound) in an electric smoker, we pulled the Marlina and started to craft the dip.
In a large bowl mix 5.5 pounds shredded smoke Marlin, 3 pounds of cream cheese, one cup of Dukes mayonnaise (no other brand allowed at in our home), two tablespoons Old Bay, plus Tabasco , salt and pepper to taste. Taste as you go and adjust the ingredients to match your personal tastes. You can substitute finely diced jalapeno peppers for Tabasco if you like a hotter dip. Remember the flavors will mature and meld over time After another 12 hours in the refrigerator maturing, taste and adjust seasoning as needed. Our smoked Marlin dip rocked!
If you’re fortunate enough to have some fish, give smoking a try. We’ve smoke everything from rainbow trout to bluefish!