Photo by Alfredo Añez
Mike's Smoked Fish and Dip
Just outside the commercial kitchen in Marathon
A converted truck serves as a fish smoker
Slabs of kingfish, amberjack, Spanish mackerel or wahoo, caught by local fishermen, are smoked after brining
Smoked salt goes into the brine
After roasting in the smoker, red peppers are pureed to add to the dip
Breaking the fish by hand gives Mike's fish dip a distinctive texture
The finished dip is packed into containers
