I have been told Jack Crevalle makes a good fish dip, so I decided to keep one and try it out. When I caught a decent size Jack, about 20 inches, I bleed it out and then put it in an ice slurry. I filleted it up and cut out the blood line and brought it home. 

A few days after catching it, I had time to prepare the fish dip. I put the fillets in a brine for a few hours as I got everything else ready. I picked some jalapeños from my garden and diced them up to put them on the cream cheese. 

After a few hours, I pulled the fillets out of the brine, patted them dry, and then placed them on the smoker rack to let them air dry for an hour. While the fillets were air drying, I started to preheat the smoker to 190 degrees. 30 minutes into the preheat I put some wood in the smoker to pre-smoke. 

Once the smoker was ready, I put in the fish and the cream cheese. It took about 2 hours for the fish to be complete. Keep in mind this time will depend on how thick your fillets are and how dry you like them for your dip.

Once the fish was complete, I put the cream cheese in a dish and mixed in the seasoning as well as mayonnaise. The mayonnaise is used to thin out the dip, so depending on the desired texture of the deep you will add more or less mayonnaise. 

Brine

• 1 Cup Rock Salt
• 1 Gallon of cold water
• 2 Cups of brown sugar
• 1 TBSP Garlic Powder
• 1 TBSP Dry Mustard
• 1 TBSP Pepper (I substitute Frank’s RedHot Powder)
• 1 TBSP Accent

Seasoning

• 1 tsp Onion powder
• 1 tsp Salt (I used my jalapeño salt) 
• 1 tsp Crushed red peppers
• 1 tsp Paprika (smoked paprika is good but not needed as we are smoking the fish and cream cheese)
• 1 tsp Garlic powder
• 1 tsp sugar