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Old 06-12-2017, 09:03 AM   #1
big john o
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Friday Galveston West End

Caught a couple fish on Friday.
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Old 06-15-2017, 08:03 AM   #2
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SMACK. They are tasty
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Old 06-15-2017, 08:17 AM   #3
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Nice catch, I went out friday as well but only landed dink trout and a just under slot red.

How do you prepare your Spanish mackerel? I've never kept any that I've caught.
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Old 06-15-2017, 08:57 AM   #4
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I would also know how ya'll prep SMacks. I've always thrown them back.
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Old 06-15-2017, 09:14 AM   #5
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They taste good. Too much mercury for me. Ceviche is a good preparation or remove blood line and fry.
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Old 06-15-2017, 09:32 AM   #6
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Meat ground the fillets

Then season with whole black pepper corns; make square patties or bite size balls. Coat with corn meal then fry to golden brown. Drizzle the fried nuggets with Sriracha or similar and enjoy.
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Old 06-15-2017, 09:36 AM   #7
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Spanish Mackerel aren't high in mercury (they don't live long enough to bioaccumulate). King fish, especially larger kingfish, have the mercury advisory on them (so do sharks, tuna, marlin, and basically all large offshore predatory fish).
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They taste good. Too much mercury for me. Ceviche is a good preparation or remove blood line and fry.
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Old 06-15-2017, 09:55 AM   #8
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Nice catch, I went out friday as well but only landed dink trout and a just under slot red.

How do you prepare your Spanish mackerel? I've never kept any that I've caught.
I bake them in the oven with lemon and butter.
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Old 06-15-2017, 11:47 AM   #9
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IMO, how you handle smack is more important than how you cook 'em. The sooner you get them iced down the better, and eat 'em the day you catch 'em.
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Old 06-17-2017, 06:43 AM   #10
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Nice catch, especially for yesterday. It was a real grind to get fish.

Spanish are delicious. The key is cutting out the bloodline. I usually pan grill them and they take a light smoke really well too. If you vacuseal the fillets, they'll last for months in the freezer.
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