An excellent quality fish spread for crackers

An old boy I know gave me a jar of homemade fish spread today that was givin to him by one of his friends. It has just a small bite of Jalapeno in it and thats why he gave it to me knowing I like hot foods.

Ive only ate a very good quality homemade fish spread twice in my life, the last time was 20 years ago, and this ranks right up there as about as good as it can get and was made from carp. The last fish spread was made from late fall suckers that were holed up and their flesh was perfect being out of cold water.

I ate two crackers at my friends house and couldn’t wait to get it home to eat some more. I finished off a half tube of Ritz crackers and about half the jar of spread it was so good. Once in awhile a guy gets into a really really good jar of fish spread. The guy that made it has the recipe down pat and the magic touch forsure and I wish I had the recipe and am going to try to get it.

You guys ever get into a good jar like that where its hard to stop eating it?

That sounds Interesting. DO you have a recipe?

Anxious for the recipe. I have some smoked sturgeon I want to work into a spread..

Ive found carp and sheapshead make a quality fish spread…… IN MY GARDEN

A good base for a spread like that can be made with a little marscapone cheese, a little less Dijon mustard than cheese, salt, and your smoked fish after it has been thoroughly broken up either in a mixer or just with a fork. Your amounts of Dijon/cheese will be dictated by the amount of fish you use. . You can add things like chives, maple syrup for a sweeter spread, maybe some franks red hot or another favorite chile sauce for a spicier one. Play with it till you find the right combo!

I talked to George last night and he said he’s going to try to get the recipe for me and then I’ll post it.

I went to bed early and woke up for a few minutes and here’s the wife scarfing it down with a half bowl full and a package of crackers, I instinctively told her to save some for me.

I have a feeling she waited until I went to bed so she could get away with eating what she wanted without me seeing her. For her to do something like that it has to be good.

Here’s the recipe for the fish spread and this makes about 5 pints.

2 pints of precanned fish.

1 pint of sweet relish, the guy who makes this makes his own and called it late garden relish but Its sweet relish.

1 pint of medium salsa and the guy makes this too but any salsa of your choice will work.

1 pint of Hellmens mayonaise.

2 tablespoons of Louisiana hot sauce.

Mix well by pulsing in a blender and enjoy.

The cook also puts in a pinch each of garlic powder, onion powder, and cayenne pepper, he also used just a small pinch of Jalapeno for a little more heat.

This fish spread is some of the best I’ve ever eaten and for those that like fish spread, its worth making. For those that want to make a smaller amount just use a smaller equal percentage of each. I’m going to call the cook and were going sucker fishing this spring to make up a bunch.

Thanks Dan
Gonna give it a try.

So what is the definition of precanned fish??

The only precanned fish I know of besides sardines is fish that has been canned, usually by the do it yourselfer.

I don’t know the other recipe of the other fish spread I ate years ago but its close to this.

He said he used a tablespoon of both Heinze catsup and mustard in a pint jar with a certain pickling spice and a teaspoon of that, but I don’t remember which kind of spice it was. A teaspoon of canning salt was in there too. He said he just pressure cooked it in the pint jar for 45 or 60 minutes, I don’t remember which, but just as long as its cooked it wouldn’t matter a whole bunch. I’ve been back to his business twice wanting to talk to him but he wasn’t there both times. I’ll make another trip there when I can to see if I can get it on paper, it was a real simple recipe and also really really good and worth making and this spread was made from cold water suckers and it was awsome. I don’t know which was better, the above recipe or the one made with suckers, I’d have both on my shelves on in the fridge and to have two differnt kinds to choose from.

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So what is the definition of precanned fish??

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Tuna is my guess, but any cooked fish should work

Or mackerel maybe? both probably would be good.

lots of variations can be made off this recipe
for fish, i use walleye or crappie filets.
poach the fresh or frozen fish (thawed) in a skillet covered with water. drain and cool (you dont want to add hot/warm fish with mayo)
another note: make sure you use real mayo in this. light mayo is too watery and will break and ruin the dish.
i have used chopped dill, sweet or bread n butter pickles instead of sweet relish. whatever is in the fridge
for veggies, i usually chop green onions, celery and red or green pepper. might try using salsa instead.
we usually eat it with crackers or you can even make sandwiches out of it.

Sounds to me like George’s recipe is going to stay with George!

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So what is the definition of precanned fish??

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You can get salmon in a can as well. That would be good!

Made my first batch of fish spread today. Letting it chill and then I’ll give it a taste. Used crappies.

I tried something like this with sardines and it was good when you eat it fresh. After refrigeration it was not that great.

not sure if a couple of you guys are serious

but when mossy refers to canned fish, he is talking about fish that is processed by home canning, not fish that you buy off the shelf in a can

Not sure why I haven’t checked this thread until now but checking back alot of guys put in their recipes. Canned fish to me is fish that you personally have canned. Illi. was right, and in others recipes any fish will work. I ate a half a peanut butter jars worth with crackers a few days ago and it hit the spot, the way Roland makes it is pretty darned good.

As I sat eating the rest of a smoked Lake Trout fillet yesterday I thought it would be great mixed up with some cream cheese and a touch each of Lea&Perrins and tabasco to use as a cracker spread. Then as I swallowed the last chew of trout, I thought “next time”.