Smoked fish dip

We have been dropping the trolling motor and doing a lot of pluggin, looking for trout and new haunts in general.  We've found a few trout, reds and flounder along the way--we'll post more on that later.   Along the way, we have been under attack by the blues, as they will readily hit an artificial--or anything for that matter. 

Just thought we'd post one of our favorite ways to prepare bluefish: 

Smoked fish dip

Smoke the blues and pick the meat.  Add an equal amount of softened cream cheese to the meat.  Throw a couple dollops of mayo, chopped green onion, garlic powder, black pepper and a tad of your favorite hot sauce. Mix well and set in the refrigerator for about 12 hours.  Grab your favorite cracker, a frosty beverage and go to town!  This recipe works well with any smoked fish and even does quite well with canned tuna.