Big Bend Florida
Hexter's Spanish Mackerel
While I'm not a (Spanish) mackerel fan, and usually
keep them only for the smoker, we caught some over the weekend and a
friend I was staying with in the Keys talked me into keeping a couple
for dinner on Sunday night. I knew his wife had purchased steaks for
dinner but he insisted on the macks. It was his boat so we killed 3.
I promised to not forgive him if I gave up a steak for
some fishy tasting ugh!, but was very very pleasently surprised when
tasting the mack. He prepared it by fileting the fish, leaving the
skin on, and cutting the bones out of the front end of the filet.
Placing the filet, skin down on some foil, he dabbed it with butter
and sprinkled it paprica. End of prep. Put it under the broiler for a
short time and served it with more butter, melted, in a small pitcher
to pour on the fish. Boy was it good. He indicated this fish only
tastes like this when cooked and eaten on the day it was caught. He
promised it was not this good even if only refrigerated overnite. COOK
and EAT it ONLY on the day you catch it!! Think I'll keep a few more
in the future.
Author Capt Ken
I fried a small Mackerel for breakfast this morning in
the grease from one slice of bacon. Good stuff if you haven't tried
The little mackerel got tied up in a Sabiki Rig
yesterday and was really too small to keep, only about 13" or so. Just
enough for breakfast. He would have died anyway so I didn't feel too
bad about eating him for breakfast. MMMMMM.
One egg, one small tomato, one mackerel, 2 pieces of
toast and a cup of coffee. Good breakfast. Kinda smelled up the
Fish and grits for breakfast
My Captain used to say
is a feast for kings on Sundays
but for Sailors....everyday.
by Bill P
I have fried some Sp. Mack in bacon drippings for
Freeborn. Also did some chiken dolphin that way. That is one thing
that I cook that Freeborn loves. Freeborn is an excellent chef so I
like to have one or two things to cook for him.
Simple and spicy spanish mackerel
Author grouper sandwich
This recipe is good either broiled or grilled. Your
Take your mackerel fillets and lay them on a cutting
board skin side down. Using a good quality extra virgin olive oil, rub
the meat side of the fillet with generous amounts of oil. Let the oil
sit on the fillets for a couple of minutes and then sprinkle a BUNCH
of Paul Prudhommes "seafood magic" seasoning on the fillets.
To broil, place fish on broiler pan sin side down on
the highest rack in the oven. Broil until fish flakes easily with a
fork. Do not over cook! Broil with skin side down only, do not flip or
To grill, place fillets in a well lubed seafood
basket. Place basket over VERY HOT coals, skin side UP. Do not turn or
flip fillets rather cooking 100% on meat side of fillet.
Serve hot with veggie of choice and lots of cold beer.
Squeeze fresh lemon for extra zip. Enjoy!
There's pile of macks on the local flats and
hills...they're fun to catch..nice to eat as long as they're
fresh...and probably one of the easiest fish to take the first time
fisherman to target.
When I first visited this site a year ago, the macks
and bluefish were starting up...there were some really nice brine
suggestions for smoking these fish....along with kingfish....
I've found that the oily fish, spanish and kings in
particular when they're put in a brine solution tend to develop a
'sealed flesh surface' and when I put them in the smoker for a couple
of hours they come out cooked...and moist in the flesh...AJ's on the
other hand seem to get the brine solution throughout the flesh...and
smoke more evenly...our smoker's temp stays around 180 degrees...+/-
The brine I use is 1 part coarse salt, 3 parts sugar,
8 parts water and tarragon/garlic/dill to taste. When I cold cure fish
I leave out the water and cure the fish in the refridgerator for 3-5
days depending on the critter I'm curing.
Author: Free Born
Fry filets in bacon grease, add a little salt and
pepper and squeeze a little lemon on them while frying!
We deep fry Spanish every year at the Bluegrass
Festival in Brierfield. Batter with cracker meal and Legg's Pork
Sausage Seasoning. Legg's is made in Birmingham.