Our Favorite Fish Dips: Part Two; Smoky & Spicy

Welcome to the second half of our Salt Life smoked fish dip recipes! Did you get a chance to try either of the fish dip recipes from part one? We previously shared two awesome smoky and savory recipes, but if you enjoy fresh fish with a kick of spice, we’ve got two great new dip recipes for you here. Salt Life team members Jacki Shea and Melissa Fox were excited to share their go-to recipes that showcase smoked fish with a little bit of heat.

Bacon Jalapeno Fish Dip

Captain Jacki Shea’s dip recipe combines the best of land and sea - her version of surf and turf; bacon and fish. With the seasonings of your choice, smoke about one pound of your favorite fresh fish fillets. Jacki likes to season her fish before smoking with Tony Chachere’s creole seasoning, garlic powder, onion powder, salt, and pepper.


When the fish is smoked and cooled, shred it into a small bowl, then set it aside. Chop the following vegetables into tiny pieces: 1 yellow onion, 2 or 3 jalapenos, a handful of green onions, and a handful of celery. Cook 4 or 5 strips of bacon until they are well done, and crumble into small pieces.


In a large bowl, microwave 1 brick of regular cream cheese and 1 brick of spicy jalapeno cream cheese until they’re soft. Add your shredded fish, vegetables, and bacon crumbles to this bowl and mix until all the ingredients are evenly distributed throughout the dip.


Jacki likes to serve this dip two ways. She often makes it fresh and serves it with crackers or toast. This recipe also refrigerates well so she can make the fish dip a day or two in advance, put it in a container, and bring it out on the boat for lunch or a snack.

Easy Spicy Fish Dip

If your cooking style favors a few ingredients in only a few simple steps, Melissa Fox’s fish dip recipe is perfect for you. She recommends mahi mahi or kingfish, of which you will need 1 pound. In general, 1 pound of fish is about 3 fillets, 5-7 ounces each. Start by smoking the fillets for about 2 hours at 350 degrees. Keep an eye on them, so they don’t overcook and dry out. 


When the fish is done and cooled, shred it by hand. In a large bowl, whisk together 4 ounces of sour cream, a quarter packet of Lipton onion dip mix, and hot sauce. The amount of hot sauce is totally up to you and your taste buds.


You can continue to add in sour cream until you find a taste and consistency that you like. Then, slowly add in your shredded fish and mix until everything is well incorporated. This dip can be served right away and goes great with tortilla chips and a side of lemon wedges.

Either of these dips make for a great and easy way to enjoy smoked fish. If you try one or both of these recipes, don’t forget to snap a pic and post it on Instagram, tagging @realsaltlife with the hashtag #SaltLifeCooks.


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