1tablespoonfreshly squeezed lemon juice(about ½ a lemon)
Smoke Fish: Prepare your smoker for 225 degrees Fahrenheit using a fruit wood. Season the fish with salt and pepper. When the smoker comes to temperature, place the fish on the smoker. Smoke for 30 minutes or until the internal temperature of the fish reaches 140 degrees Fahrenheit.
Prepare Dip: After the fish is done, chop the fish up into small pieces (with a knife or by breaking it up with your fingers). In a large bowl add the fish and the remaining fish dip ingredients. Stir to combine. It may seem liquidy at first, but it will thicken up.
Serve or Store: Serve immediately or place in the refrigerator. It can be made up to two days in advance. Serve with taro chips, sweet potato chips, or your favorite hearty potato chip.