How should I fix Spanish mackerel?

Throw it away

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Throw it away

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is the first choice. Second option is to grill it. Olive oil, citrus, salt and pepper.

skin on?

Nope. No skin.



I always thought you threw mackerel back too but I was told that's King mackerel and this stuff is ok to eat.


I found this:
WHOLLY MACKEREL
3 mushrooms, thinly sliced
2 banana peppers, thinly sliced
1 tomato, thinly sliced
4 Tbl. vegetable oil
4 Spanish mackerel fillets, about 10 ounces each
8 Tbl. dry white wine
1 tsp. salt
1 Tbl. black pepper

Heat stovetop to 300 degrees. Stir-fry the mushrooms, banana peppers, and tomato in vegetable oil until soft.
Spread the vegetables on a baking sheet, then place the fillets over the vegetables. Sprinkle with salt and pepper. Turn up the heat and bake for approx. 20 minutes at 350 degrees. Splash about 2 tablespoons of white wine over the fillets every 5 minutes to keep them moist.
Serve as is or over a bed of white rice.

Sounds interesting.

Makes a decent courtbouillon...Used to cook it in a baking dish in the oven too, in wine, with lemon, tomato, and bell pepper slices. Pretty damn good.....Don't have an actual recipe, just make it up as you go.

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Even our guide said to throw that shite back

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Spanish or kings? I won't always keep them but if we want to fry fish that night at the camp I'll keep some Spanish. The northerners can have all those oily arse kings.

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Sounds like someone kept the good stuff for themselves and gave you the spanish?

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nah. I also got a bag full of some awesome trout.

Put Spanish in a crab trap.
Wait a few hours.
Eat the crabs.

(insert cedar plank joke where you eat the plank)

It does make great snapper bait if you leave the skin on or cut in chunks. I've has it broiled and it was decent. Make sure every scrap of the dark/red meat is removed before cooking, and don't try freezing it.