Smoked Bluefish Dip
We recently bought a bigger boat and have taken every opportunity we can to get out on the Bay and explore places that our tiny boat couldn’t take us before. Just a few weeks ago, we were fishing off some structure in the middle of the Bay, when we spotted birds working. We gave chase, and rolled up on a school of bait that was getting destroyed by blues.
We’d get a couple of casts in each before the fish went down, then we’d drift and scan the water until they came back up, race over to them and catch a few more. It was one of those days when the water looked like a wavy mirror, and every rod was doubled over. It was a perfect summer day on the bay.
We didn't have any trouble catching our limit of blues- we even switched over to topwater lures near the end, and landed some bigger fish in the 3-5 pound class. We made bluefish sashimi that night, and fried some the next day.
Bluefish get an unfair reputation of being subpar table fare. These fish have a high oil content, which means they spoil quickly, and can have a strong fishy taste if not eaten fresh and properly cared for in the boat. But, treated properly and eaten fresh, there might not be a tastier fish in the bay.
My general rule for bluefish is they need to be iced and bled on the boat. And when I say iced, I mean packed in ice. You can’t over ice fish, especially not bluefish. Adding a little saltwater to the cooler is also not a bad idea. They need to be kept as cold as possible, especially in the summer heat.
Secondly, bluefish should be eaten the same day, or within 24-36 hours max. They have a sweetness that fades overnight. They’re safe to eat even after a few days in the fridge, but they start taking on that fishiness that most people don’t care for.
All that being said, if you’re going to keep more than you can eat in a day or so, you should have a plan to preserve them. Like most oily and delicate fish, blues don’t freeze well. We’ve found that the best way to keep blues long term is to smoke them, then freeze them. We have a smoked bluefish recipe here.
Once you have smoked blues in the freezer, you’re minutes away from bluefish dip. This recipe is silly simple and takes about 5 minutes to assemble. It’s also a great way to get people to try bluefish who might have a negative opinion of them. The dip has enough smokey and salty notes that it’s reminiscent of bacon, which everyone loves, and some fresh elements that make it taste a little more summery.
We like to pack some crackers and a jar of bluefish dip in our cooler for long days on the water for when the fishing is too good to head in for lunch, but you want something semi-refined to snack on, in contrast with your blood and scale covered hands on an equally dirty boat.
Smoked Bluefish Dip
Prep time: 15 minutes
Ingredients:
1 pound smoked bluefish, flaked (removing the dark meat along the skin is optional)
8 oz cream cheese
8 oz sour cream
1 lemon, zested & juiced
½ cup shallot, minced
2 tsp salt
½ tsp celery seed
½ tsp white pepper
¼ tsp garlic powder
1 tbsp fresh dill, minced
Method:
Combine all ingredients and mix with a wooden spoon, or use a stand mixer with a paddle attachment on the lowest speed setting. I use a stand mixer, it’s a lot easier than mixing by hand if you want a smooth to semi-smooth texture.
The more you mix the dip the smoother it will be, but it will lack any texture. I prefer my bluefish dip with a moderate amount of texture, some bit of fish flakes still visible, but smooth enough to easily spread.
Add additional sour cream or cream cheese if you want it thinner and more “dippy”.
