Smoked Sailfish / Marlin Dip
- 1 cups crumbled smoked sailfish
- 1/2 cup milk
- 8 ounces light cream cheese, softened
- 1/4 cup finely minced onion
- 1 stalk finely chopped celery
- 1 tablespoon finely minced fresh parsley
- 1/2 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce (or to taste)
- Cayenne, salt and pepper to taste
You can smoke your sail or marlin on any home smoker, or in the oven using the 180 degree setting in a bath of liquid smoke.
You may also substitute Chilean See Bass or any other billfish for that matter.
I would not suggest using any white flaky ocean fish in this dip, they are more suitable for the “Hot Grease!”
Awesome recipe! Made some with grilled wahoo for a party later today! Good stuff, thanks for postin!
I think we need a bigger boat…
I am glad that someone could find humor in my addition to the recipe.
Chilean sea bass is not bass. It is actually in the toothfish family and is currently overfished in the southern oceans. They call it sea bass because no one would buy it if they called it toothfish. It is one ugly fish really deep water. There is a book about the guys poaching these fish in the waters off Antartica.
Must be a pretty tasty fish none the less, if people are braving those frigid waters to catch a few.

“If the Arabs put down their weapons today, there would be no more violence. If the Jews put down their weapons today, there would be no more Israel .” Benjamin Netanyahu
GW 205
F200 Yam
quote:
Originally posted by barbawang
mmmmmm, toothfish
HAHA! that’s great… gotta be better than tilapia at least… 
That’s what I call “LOADIN’ DA BOAT!”