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Spanish mackerel recipes
Posted on 5/31/21 at 2:33 pm
Posted on 5/31/21 at 2:33 pm
Looking for some suggestions on what to do with a few.
They're filleted with skin on.
Smoking is not an option unless you have a good way to do it in the oven.
They're filleted with skin on.
Smoking is not an option unless you have a good way to do it in the oven.
11
Posted on 5/31/21 at 2:41 pm to FLOtiger
Misoyaki butterfish
Check it out
Check it out
Posted on 5/31/21 at 2:48 pm to FLOtiger
fun to catch...never eat
Posted on 5/31/21 at 2:55 pm to FLOtiger
Some people like mackerel, I am not one of those people 
Posted on 5/31/21 at 3:23 pm to FLOtiger
Since you can't smoke it, oven roast it on broil for about 5 minutes. Coat with olive oil and sprinkle with paprika, salt and pepper before hand and lay lemon slices on top. One of my favorite fish and is great as sashimi.
This post was edited on 5/31/21 at 3:25 pm
Posted on 5/31/21 at 3:28 pm to FLOtiger
Use it for fertilizer in your flower beds
Posted on 5/31/21 at 10:44 pm to FLOtiger
Keep it in the freezer until your next trash pick-up day. Then throw it in the garbage
Posted on 6/1/21 at 6:32 am to FLOtiger
I caught a bunch several years ago and ask for cooking tips on here. All I got from these assholes were comments telling me it was gray, greasy crap that should be fed to a cat or thrown in the trash. So I decided to just cook in a skillet with lemon and butter like I would any other fish. Turns out these a-hole were correct. It sucked
Posted on 6/1/21 at 7:30 am to FLOtiger
The only time I've cooked Spanish Mackerel I was careful to cut out the blood line - easy to do. Then I soaked for a bit in vinegar/water solution and then breaded and deep fried along with speckled trout. It was good. The spec was a little better, but it was close.
Posted on 6/1/21 at 7:54 am to FLOtiger
I caught 3 Saturday. I filleted them and made a ceviche with them, I thought it was pretty damn good. My kids and neighbor enjoyed it as well I did make sure to cut out ALL of the blood line.
Posted on 6/1/21 at 8:21 am to CHEDBALLZ
I think Spanish and kings benefit from being eaten the day they are harvested. If you put them in the freezer, you may as well put them in the garden. Just my opinion.
Posted on 6/1/21 at 8:31 am to OTIS2
You need to bleed them as soon as you catch them. I've always marinated them in Italian dressing and then grilled them. I find them quite good actually. The key is to bleed them, the same thing goes for Kings as well.
Posted on 6/1/21 at 10:16 am to FLOtiger
I fry it the day caught, and it's fine. Kings are boiled in crab boil and turned into a dip.
Posted on 6/1/21 at 10:27 am to AlxTgr
As said already-
Bleed when caught.
Cut out all blood line.
Do not freeze.
I make mackerel cakes after braising in crab boil seasoned water.
Then assemble and pan fry same as your favorite crab cake recipe.
Smoked mackerel dip is good too.
Beautiful fish and great fun to catch. They are capable of some awesomely powerful runs on light- medium tackle.
Eta- thought I’d add this hahhahaha I have also used Spanish mack in Tuna Helper instead of canned tuna. Ain’t bad either : )
Bleed when caught.
Cut out all blood line.
Do not freeze.
I make mackerel cakes after braising in crab boil seasoned water.
Then assemble and pan fry same as your favorite crab cake recipe.
Smoked mackerel dip is good too.
Beautiful fish and great fun to catch. They are capable of some awesomely powerful runs on light- medium tackle.
Eta- thought I’d add this hahhahaha I have also used Spanish mack in Tuna Helper instead of canned tuna. Ain’t bad either : )
This post was edited on 6/1/21 at 3:53 pm
Posted on 6/1/21 at 12:56 pm to prplngldtigr
I had 2 pound spanish mac and I thought I had a bullred hooked.
Posted on 6/1/21 at 8:36 pm to FLOtiger
Thanks for the couple of suggestions.
I caught, bled and iced them. Filleted and took out the pin bones & most of the bloodline within a few hours of them swimming.
Here's some that I skinned out to have fried fish fingers
What are you baws doing to make them taste bad?
I caught, bled and iced them. Filleted and took out the pin bones & most of the bloodline within a few hours of them swimming.
Here's some that I skinned out to have fried fish fingers
What are you baws doing to make them taste bad?
Posted on 6/2/21 at 1:53 pm to FLOtiger
I dont know man. I wouldnt skin them though. Filet them off, skinning them leaves behind a little membrane.
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