Join us on an unforgettable fishing adventure as we head out into the deep sea for a thrilling day of Red Snapper fishing in South Florida! This fishing trip takes us to some of the best angling hotspots where we chase down monster fish, including Red Snapper and Gulf Grouper. Watch as we navigate the saltwater challenge and share our angler tips for a successful catch. But the excitement doesn't end there! Just when we thought we had an ultimate catch, the Florida Fish and Wildlife Conservation Commission (FWC) intervened and took my fish! (43 minutes in) Tune in to see how this unexpected twist unfolds and what it means for our angler community. Whether you're an experienced angler or just getting started, this fishing vlog is packed with insights and tips that every fishing enthusiast will appreciate. From tackle tips to the best fishing gear to bring along, you'll learn everything you need for your next saltwater adventure. Don't miss out on this amazing fishing escapade filled with action, challenges, and plenty of laughs. Hit that play button and join us on this epic offshore expedition!

My smoked fish dip recipe.

Grouper Collars and filets approximately 1.5 to 2 pounds seasoned with Old Bay or whatever your preference is:

Mini sweet peppers ~ red, yellow and orange
Green bell pepper
1 jalapeño ~ optional
3 green onions / scallions or chives
1 small red onion you can use sweet onion also but we like the red onion for this
1/3 cup of diced pickled jalapeño
1/3 cup of diced banana peppers or pepperoncini


1 package cream cheese ~ for a little extra smoke place in a foil tray in the smoker for the first 10-15 minutes of your cook
1 container of chive and onion cream cheese ~ optional
16 oz of sour cream
2 tablespoons of horseradish sauce or cream
2 cups Dukes Mayonnaise or whatever you like
Juice of one lime or lemon
2 tablespoons of Worcestershire sauce ~ optional
1/3 cup marinated sun dried tomatoes

Set up your smoker for indirect heat. We usually try to keep it under 275 degrees. Use whatever smoke wood you have, fruit woods are preferred for fish unless you like the stronger taste of hickory or oak. I used hickory this time. Smoke the collars skin side down for the first 30 minutes and then flip. My total cook time was about an hour this time. You can go longer. I use an instant read meat thermometer to make sure the internal temperature of the collars is over 165. The meat in the collars is more like chicken than the flakiness of a fish fillet. If you've never had collars grilled or smoked, you should give it a try. Allow the fish to cool before processing in the food processor. Try not to go to long on the processor, you want to be able to see little bits in the dip.

Please email jphillips5306@gmail.com for business inquiries.

свернуть