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Smokin' Summer Delight: Bluefish Dip

Keeping Chatham Harvesters' smoked bluefish in the freezer makes for the perfect go-to appetizer when you're asked to bring a dish to share at friends and family gatherings. The fish is smoked in-house -all done in Chatham Harvesters' commercial kitchen, using locally caught bluefish, an old family recipe, and a time-tested brining and smoking method.

The great thing about having smoked bluefish on hand is that it thaws quickly. You can place it on a tray with crackers for a simple appetizer or whip up a dip to serve with chips or spread on bread or bagels. Whether it's a cocktail party or brunch, it's always a fan favorite.

And it has a great story to tell.

Smoked Bluefish Dip 

Serves 6 


  • 8  ounces plain whipped cream cheese

  • 6  ounces boneless, skinless smoked bluefish,

  • 1/2 cup sour cream or plain greek yogurt

  • 1 tablespoon chives, finely diced 

  • 1 tablespoon shallots or onions, finely diced

  • 1 tablespoon of Worcestershire sauce 

  • 1  teaspoon fresh lemon juice (from 1 lemon) 

  • Flaky sea salt, to taste

  • Black pepper, to taste


  1. Stir together cream cheese, bluefish, cream cheese, lemon juice, and Worcestershire sauce in a medium bowl until well combined. Season to taste with salt and pepper. Cover tightly with plastic wrap; chill until flavors meld, up to 2 days. Serve in a bowl with veggies, crackers or on a bagel or grilled ciabatta bread.

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