Smoked Fish Dip

5 lbs. Fresh king mackerel filets

Bad Byron’s Butt Rub

Coat filets with Bad Byron’s Butt Rub. Set your grill on high. Place filets skin side down and reduce heat to low. Cook on low heat until well done. Remove from heat and let cool (you may let them rest overnight in the fridge).

Crumble the mackerel, removing skin, any bones and any dark bloodline you might find. (I do this with latex gloves so I do not smell like smoked fish all day).

Mix together:

2 cups mayonnaise

1 heaping tbsp dill relish

1 heaping tbsp sweet relish

½ cup finely minced onions

Salt and pepper to taste

Add the mayonnaise mixture to the mackerel and mix thoroughly. Adjust to taste.