2-4 Smoked Mullet ( depends on Size )
16 oz softened Cream Cheese
12 oz Sour Cream
Cajun Seasoning
Salt ( optional )

Season the mullet with low salt Cajun seasoning and place in smoker or Charcoal Grill if using grill be careful to place Mullet away from direct heat.

You smoke the mullet at 250 Degrees for 3-5 hours until moisture is out of the fish and the meat pulls away from skin easily.

Once the Mullet cools Remove the meat from the skin and crumble the meat into a bowl. ( make sure to watch for any bones )

Take the 16oz Cream Cheese and mix it with the 12 oz Sour Cream. blend well.

In sections mix the crumbled mullet into the the Cheese and Cream mixture.

Add some Cajun seasoning for taste as the sour cream tones down alot of the original seasoning of the fish.

Taste and add salt as necessary.

Store in refrigerator.

Serve with crackers.