Many years ago, we had some smoked mullet dip on crackers as an appetizer in Cedar Key, FL. Wonderful! I'm sure that restaurant has come and gone, as so many long-standing Cedar Key restaurants have. Anyway, I kept the experience in my memory, but years and years slipped by without any more smoked mullet dip. Not a real easy item to find. The other day, I found some freshly made smoked mullet dip in the cooler of a local vegetable stand and thought, now's my chance to re-create this great taste experience.
I have been enjoying this little container of dip, sort of. But it is full of the little bones and pieces of cartilage, which for me definitely detracts.
Should a good smoked mullet dip be melt-in-your-mouth creamy and spreadable? (In my memory/ imagination, the stuff in Cedar Key filled this bill) Or is all the inedible crunchy, nasty stuff always part of the authentic experience?
(I'm also going to ask for leads on finding this product in Central FL, via the Chowhound Florida Board.)
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