When we’re visiting Laura’s sister in Florida we like to indulge in two delicacies. The first is conch fritters. We’ll hit a tiki bar or local spot and order some at least once while we’re there. The other is Macy’s Fish Dip.
The only place we’ve seen it is one or two spots in Vero Beach and Fort Pierce. At $24 a pint it’s not only rare, but pricey. We only indulge maybe twice a year. We’ll get one pint to enjoy while we’re in Florida visiting Laura’s sister and one pint to take home.
There are other versions of Florida fish dip, but this is the one we prefer. Locals call it “smack”, short for smoked mackerel. I decided to see if I could make my own, and see how close I could come to replicating our favorite dip.
I’ve seen so many posts about how people don’t want to wade through a long story just to get to the recipe. If that’s you, then please find another recipe. This post is less about the ingredients and procedures than about how I got there…