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  #21  
Old 02-18-2013, 12:12 PM
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I wouldn't freeze it as my first choice but if I did I would only consider doing so after vacuum sealing the dip.

Chris
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  #22  
Old 02-18-2013, 01:58 PM
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The spreads don't freeze too well, but what I do is vac bag and seal portions of smoked fish, then thaw as needed and make fresh spread. The smoked fish preserves very well.
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Old 02-18-2013, 06:19 PM
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Ahh, freeze the cooked fish, good idea. Thanks.
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Old 04-02-2013, 07:34 AM
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Quote:
Originally Posted by robmurphy View Post
The spreads don't freeze too well, but what I do is vac bag and seal portions of smoked fish, then thaw as needed and make fresh spread. The smoked fish preserves very well.
I agree, this works well. I tried this about a year ago with fish that had been in the freezer for about 6 months and the spread came out very good.
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Old 04-02-2013, 07:14 PM
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Mmmmmmm Aj. Spread!!! Can't wait to go out and plug one, and make my fish dip!!!!
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Old 04-09-2013, 08:01 AM
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If you want a little heat add two roasted Anaheim/Poblano peppers.
To roast: oil peppers and throw them directly on hot coals rotating frequently. Let them cool then peel away the skin and dice.

Hickory is my favorite hard wood to smoke with.
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