The Best Spanish Mackerel EVER

Turn your smoked mackerel into this dip and you'll be hooked for life.

As you folks undoubtedly know, usually I stick with how-to saltwater fishing posts. Since discovering this amazing smoked mackerel dip recipe, however, I just can’t resist sharing – it will literally turn your “regular” mackerel into the best Spanish mackerel EVER! Try it, and you won’t be disappointed.

Turn your smoked mackerel into this dip and you’ll be hooked for life.

Step 1: Catch a bunch of Spanish mackerel. If this isn’t your usual quarry, check out Spanish Invasion: Three Tips for Catching More Mackerel for some tips and tricks.

Step 2: Fillet them and leave the skin on.

Step 3: Drop the fillets into a bowl filled with a half-gallon of water, a cup of kosher salt, a cup of brown sugar, two tablespoons of garlic bits, three shakes of Worcestershire sauce, and three shakes of A-1 Steak Sauce.

Step 4: Let the fish marinade at least overnight; two full days is even better.

Step 5: Smoke the fish, skin side down, with hickory chips.

Step 6: Shred the smoked fish, discarding the skin as you do so.

Step 7: Per pound of fish, add a softened block of cream cheese, a half cup of mayo, a teaspoon of lime juice, a teaspoon of Old Bay seasoning, and a dash (or more!) of cayenne pepper to taste.

Step 8: mix thoroughly and then refrigerate.

You can enjoy this dip right out of the fridge, or microwave it a bit for a few seconds to soften it up before spreading it on crackers or French bread. And this stuff tastes so good that the next time Spanish mackerel are in town, you’ll be chasing after them with your mouth watering the whole time!!