Salads
7 oz. Smoked Fish Dip
Whitefish, whiting, mahi mahi, and wahoo mingle with creamy mayo and zesty spices for a sweet, spicy, smoky, so-very-South-Florida dip.
Leaning on our time-honed craft, we’ve hot-smoked a stunning blend of premium quality northern and southern fish until they reach a firm, flaky texture. Then, we mix things up: spicing, seasoning, and blending to dippable, spreadable, craveable perfection. As an homage to our friends down south and their bold culinary traditions, we fold in a bit of sweet relish and a little jalapeño.
Smoke, sweet, and heat? You’ll want to dive in mouth-first. But that might ruin the party. We recommend you start with a saltine. Maybe a dash of Tabasco. Leftovers? Never heard of ’em—but you could do worse than whipping up a Smoked Fish Dip melt with a stack of bread and butter pickles and a juicy heirloom tomato.
Smoked fish (mahi-mahi, wahoo, whitefish, whiting, salt, and natural hardwood smoke), mayonnaise [soybean oil, water, salted egg yolks, vinegar, sugar, potassium sorbate, xanthan gum and EDTA (Preservative)], sweet relish [cucumbers, corn syrup, water, high fructose corn syrup, vinegar, salt, xantham gum, 0.1% sodium benzoate (preservative), calcium chloride (firming agent), alum, natural flavors, poly sorbate 80, yellow 5, and maltol], jalapeno peppers (sliced jalapeno pep pers, water, vinegar, salt acetic acid, calcium chloride, and tumeric), bread crumbs (bleached wheat flour, dextrose, yeast, and salt), Spices, 1/10th of 1% potassium sorbate (preservative), and Nisin.
May contian bones Contains fish & eggs
Omega-3 fatty acids, good source of protein and gluten free.
Fish, Eggs, and Wheat
If you belong to the “savor it slowly” school, you have time to spare—our Smoked Fish Dip will stay fresh for 5 days in the fridge. Just avoid freezing the salad to maintain its creamy consistency.
