Gulf of Mexico Grouper fishing.  Epic day with lots of fish and broken rods #fishing  #fishingvideo
Channel: John Phillips
Date: 23/03/2024

Join us for an epic day of Gulf of Mexico grouper fishing! In this thrilling fishing excursion, we dive into the salty seas, showcasing our adventures as we battle with the magnificent grouper and other exciting catches like red snapper. Watch as we navigate the gulf waters, sharing angler tips and tricks along the way, including tackle tips for a successful haul. Experience the adrenaline of deep sea fishing as we encounter broken rods and unforgettable memories. Don't miss our catch and cook segment, where we prepare delicious fish dip using our fresh catch. Whether you're an experienced angler or just curious about offshore excursions, this fishing video is packed with excitement and valuable insights into grouper fishing in the Gulf of Mexico. Tune in for an action-packed day filled with laughter, challenges, and the thrill of the catch!

Epic day out on the water with the boys Steve, Mack and Alex.  We started the day by leaving the marina just before sunrise.  Once we got to about 35 foot of water off the beach we stopped to catch some live bait. We had a live well full of pinfish, grunts and some cigar minnows and started to head offshore. We fished most of the day between 100 and 118 feet of water depth. Please check out the smoked fish dip at the end.

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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 

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.  

While your meat is smoking dice all you vegetables and fine dice the jalapeño if you are putting them in.  I like to mix them in a large bowl before adding the fish to make sure all the vegetables are evenly mixed together.  

Process all remaining ingredients in a food processor until smooth.  Mix everything together in a large bowl until well combined and taste for seasoning. Enjoy with your favorite crackers or fresh cut vegetables if you like.  We like to top with a dash of hot sauce. Our favorite is Tiger sauce for this recipe but you can use your favorite. 

Make sure to share with your friends.  This fish dip should be used within 5 to 7 days.  

Let me know if you make this recipe and how you liked it

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