Smoked Sheepshead Spread

I caught some sheepshead and decided to smoke them..

I put together a salt and sugar cure and rubbed the fillets with the mixture. My intention was to leave them over night but I got distracted and they ended up staying in the salt mixture for almost two whole days. I smoked them anyway and the end result was exactly what you might have imagined. They were overly salty, not inedible salty, but definitely salty. I had gotten a nice firm texture and good amount of smoke, and had I pulled them out of the salt and smoked them when I should have, I think they would have been delicious.

I didn’t want to waste the fish so I decided to make a fish spread with the smoke fillets. I thought if I added enough non-salted stuff to the fish spread, I would end up with a decent spread. It was still a little salty, but in the end it was still very enjoyable. Served with some saltine crackers it made a nice in between meal snack. I would really like to try it again only next time I am going to take them off the salt when I am supposed to!

  • 1 lb smoked fish
  • 1/2 of a large onion, roughly chopped
  • 2 tablespoons of mayo
  • 1/2 cup sour cream
  • 1 tablespoon hot sauce (I prefer Crystal)
  • 1/2 teaspoon of Old bay seasoning
  • A couple shakes of Worcestershire sauce
  • Black pepper to taste
Add all the ingredients into a food processor and pulse until smooth. Let sit for about and hour in the fridge for the flavors to blend and then serve with crackers.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

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