Who else is o-fish-ally excited for summer?! Puns aside, we’re switching it up this month in order to properly get into the spirit of the season. Since barbecues, pool parties, and beach days are beginning to make a reappearance, not only am I going to hook you up with the best spots around town to pick up fish spread, but I’m also going to include Baybeswhobrunch Dad’s famous recipe because y’all know better than to show up to a party empty-handed!
First, we start out on Redington Beach at Nachman’s Seafood Market and Smokehouse. Step inside a cute little market filled with fresh and smoked filets, as well as some fun specialty marinades, wine, and don’t forget… a case filled with smoked fish spread. This spread is distinctive from some of the others as it has a more mild flavor for those that aren’t huge on too much smoke. It pairs great with a refreshing side of sliced veggies (cucumber, carrot, and bell pepper are our favs).
A little ways down the beach is our next stop, Dockside Dave’s in Madeira. This spot is most famously known for a little sandwich (which I must stay mums the word on because it may or may not be showing up on a future list!) However, they also serve a killer fish spread! I love that this one comes with pepperoncini which bring just enough heat and the cutest presentation on a fish-shaped plate that I may or may not have wanted to bring home.
Next, we pop over to Pasadena to a local institution that has been smoking fish and making some bomb German potato salad since 1951. This is the spot that if you’re from the Burg, your parents and their parents probably also frequented. There’s something just synonymous with Ted Peters and fish spread. This spread brings the smoke, but also a yummy pickled flavor from the relish in the recipe. If you don’t believe me, they also were featured on Diners, Drive-Ins and Dives.
We head from there down to the Grand Central District to a sippin’ spot nestled in the Clusia hedges – Trophy Fish. This spread is unique in that it has a heartier texture. It’s served with pickled veg and jalape os for a kick. While you wait for your order, don’t forget to hit up Julio at the bar for an amazing cocktail. My fav is the Salty Dawg.
Last, but not least is a new spot down in Old Southeast, Mullet’s Fish Camp and Market. This fish spread separates itself from the others in that it lets its true smoky flavor shine. This one is best served up with a dash of lemon and some Crystal hot sauce.
I told y’all I was switching it up this month, so I’ll end with our family fish spread recipe:
Baybeswhobrunch Dad’s Special Recipe
*Note you can either smoke your own catch or pick up a smoked filet from Ted Peter’s or Nachmans.
- 1.5-2 lbs Smoked Fish (depending on desired consistency, less fish yields a chunkier spread)
- 1/2 Small Red Onion
- 1/2 Red Bell Pepper
- 2 Stalks Celery
- 2 Jalapenos
- 1/2 cup Duke’s Mayo
- 1/2 cup Wickles Relish
- 1 tsp Sriracha or Tabasco
- Juice from 1 Lemon
- Salt and Pepper to Taste
- Captains Wafers
Directions:
- 1. Place smoked fish in a large mixing bowl and shred like pulled
- pork with two forks.
- 2. Dice the onion, red bell pepper, and celery and add to bowl.
- 3. Seed and dice the jalape o and add.
- 4. Add the mayo, relish, lemon juice, and sriracha.
- 5. (For this step, put on a set of rubber gloves first.) Fold in the
- ingredients with your hands until combined. (This creates a
- heartier, chunkier spread.)
- 6. Salt and pepper to taste.
- 7. Serve with Captain’s Crackers and Tabasco.
If you can’t wait until August to see what I’m eating, then check more content out on Instagram or Facebook @baybeswhobrunch or contact me at [email protected]. In the meantime, if you need me you can find me standing on a barstool or holding my food up to a pretty wall with a camera in my hand around the Bay and beyond!
