How to: Smoked Mackerel Fish Dip!!

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This is my recipe for smoked spanish mackerel dip. I get countless request for this dish and usually make it quite often when the spanish mackerel have moved inshore here in Florida. I imagine you can swap out many other fish for this recipe. I would use bluefish, king mackerel (have used), or any other oily fish like this.
I usually don't do much measuring when I cook, but I will include an ingredients list here and at the end of the video. The technique and the love for cooking is the most important ingredient I put in this.
Ingredient List:
16 Spanish Mackerel Filets
16 Oz Sour Cream
1 cup mayonnaise
1 bunch of green onions
2 jalepenos
Smoked paprika
Onion powder
Garlic powder
Salt and Pepper
Music:
Palm Beach by Peyruis / peyruis
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
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#smokedmackereldip #fishdip

[@stevenhooker2600]

Looks Great !!!

[@777Dorado]

Chris great vid....a little suggestion if you keep the fillets whole, make a V slice down the middle of the fillet not penetrating the skin , then you can lift the pin bone assembly out. Then olive oil the skin before smoking, smoke, then when done let sit to room temp you should be able to peel the skin off with little effort. You're right Mackerel is very underrated...love the recipe.

[@chrismcnair6646]

Thanks for the tips!! I'll try that next time I make them.

[@anakusis]

I'd leave the skin on during smoking. You get more flavor and fat.