Jeff Altman
Rick’s Bait Shop
fishingconnectionusa.com
904.372.4689

This is July!  Just finished the 40th annual Greater Jacksonville Kingfish Tournament. The weather is hot and the off shore fishing is on fire. There are plenty of kings hitting the deck this year.

Once you have a boat load of fish, you're going to have to share with all of your friends, so you might as well make  them the best fish the they've ever had.

The first thing you're going to need to do is smoke the fish on the grill. Put the coals on one half of the grill so  you have a hot side and a cold side or if you have a smoker that will work perfectly.  Make sure you season the fish with some olive oil lemon juice and Cajun seasoning.  You want to cook the fish between 225 and 250 degrees for about 45 minutes or until cooked thoroughly through.

Next you need to flake the fish and remove all the bones. Now just follow these simple instructions and you will have the best dip of all time.

Ingredients:

• 2 cups fresh smoked fish (flaked)

• One package Philadelphia cream cheese

• 8 oz. sour cream

• 1 large onion finely chopped or grated

• 2 tablespoons Cajun or blackened seasoning

• 2 tablespoons Old Bay

• 2-3 tablespoons of your favorite hot sauce to taste

• Salt to taste

Put cream cheese into mixer till softened, add sour cream, fish, onions  seasonings and hot sauce.  Mix several minutes until thoroughly combined.

Put in refrigerator for 24 hours for best flavor.   Serve with your favorite crackers.