When returning home from an adventure, I usually take my time in reminiscing. Thinking over the smallest but usually most wonderful details. I was thinking about my most recent visit to the warm and wonderful, Florida. I was in or on the water everyday, the water being the Atlantic Coast and the Gulf Coast. I paddled kayaks and paddle boards. Enjoyed the quiet sail aboard a catamaran, and perused the coast in a fishing boat. I ate epic portions of seafood, all of which was caught fresh right under our noses. We ate grilled gulf shrimp, Jamaican jerk hog fish, conch ceviche, conch fritters, fresh tuna salad, stone crab claws, blue crab cakes, amazing lobster bisque, and the best smoked fish dip I have ever tasted. This smoked fish dip was made by a very magnificent woman named Theresa. She has Minnesota roots, but has been in Key West for years now. We stayed with Theresa and her husband Mitch, a fishing guide. Mitch took us fishing out on his boat one day, and it will be tough to beat that fishing trip. I never landed the monstrous Tarpon that I was fishing that day, but I had one on my line long enough to realize that the strength and endurance in the genetics of this fish might just outweigh my own. I was lucky to have had this experience, and even more lucky to have watched as hundreds of Tarpon rolled past our boat as they migrated into the keys. I have never seen such large schools of fish! Unfortunately their appetite dwindles after their long migration, and they spend most of their time filling their air bladders full of oxygen, which is how they breathe. If they aren't allowed to access to the surface, they will die as they are air breathers. I sat in that boat with my wind tasseled hair and sun-kissed skin, reflecting on my journey. How vast and wild the ocean can be reminds me of the great Lake Superior. The specimens lingering below the surface, the waves keeping me in suspense, and the joy of being on the water is still an unbeatable joy I cherish.
Smoked fish is a staple here in Grand Marais. Smoked by local fisherman, with their fresh catch of the day, it is impossible to beat. I was just in the local fish market where they had fresh smoked salmon, whitefish, and cisco. We are often given smoked fish from our neighbor, right out of the smoker, lightly glazed with maple syrup they've made themselves as well. It's the most incredible treat. We usually eat it straight up, but if there are leftovers, we made smoked fish dip. You can slather this dip on crackers, bagels or toasted baguette slices. It is also great dolloped in scrambled eggs or avocados. There are a slew of ways to alter the recipe, but here's how we do it:
1 pound smoked fish, cleaned (skin removed, de-boned, and flaked)
2 Tbl fresh chopped chives or scallions
1/4 cup greek yogurt- the unsweetened variety
1/4 cup mayo
generous pinch of cracked black pepper
Mix above ingredients together. If the mixture seems dry, add a bit more mayo. It's all about personal taste like I mentioned before. If you had some garlic scapes, they would make a great substitution for the chives. Some folks really like fresh dill and/ or fresh tarragon in the mix as well. Those would make great additions! I've just been keeping the recipe very simple since the ingredients are superb. Belly up!!
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