Capt. Woody’s Smoked Spanish mackerel Fish Spread (Use any fish)

2-3             pounds            smoked fish    flaked – bones removed

1                large                onion               minced

1                juiced               lemon seeds removed

4                stalks               celery              finely chopped

4                tablespoon       garlic               chopped         

2                tablespoon       Worcestershire sauce

2                tablespoon       parsley            chopped fresh

3                tablespoon       Crystal Hot Sauce

3                large containers of whipped cream cheese

Salt and ground pepper to taste

When smoking the fish sprinkle with garlic salt and lemon pepper. Combine everything except fish and set aside. Remove the skin, flake, and debone then combine other ingredients and fish. Refrigerate for a couple of hours and serve with crackers, lemon wedges and hot sauce