The smoked fish dip at Two Georges blends smoked wahoo, mahi mahi and kingfish with jalapeños, red onion and is served with saltine crackers.[14] The inclusion of multiple smoked fish types gives the dip a layered flavor profile, while the jalapeños and red onion add heat and crunch, making the mahi component part of a more complex spread rather than a single-note dip.[14] Scooped onto crackers, you get a mix of creamy texture, smoky richness, spice and salt, with the chunks of fish providing a heartier feel than many smoother dips.[14] Diners often order this as a starter to share, and it is regularly noted as a staple of the restaurant’s menu that reflects the local fish varieties used in their seafood offerings.[11][13][14]