How To Make Traeger Smoked Barracuda Fish Dip | Catch Clean Cook San Diego Seafood Recipe SDFS

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt offers similar tanginess with fewer calories

Fillet the barracuda by cutting behind the pectoral fin and along the top to the belly, then along the spine.

Remove the dark meat from the fillets.

Prepare a brine with 2 cups soy sauce, 2 tablespoons garlic, 2 tablespoons chili paste, and honey, and marinate the barracuda for a couple of hours or overnight.

Set the Traeger smoker to 180°F and smoke the barracuda for about 40 to 45 minutes until done.

Chop the smoked barracuda into pieces and mix with jalapeno and green onion.

Add 1-2 tablespoons of sour cream, cream cheese, lemon, dill, Old Bay seasoning, garlic salt, and black pepper to the mixture.

Blend all the ingredients in a food processor until smooth.

Serve the dip on crackers and top with hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens