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Old 06-17-2017, 10:53 AM   #11
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Originally Posted by big john o View Post
I bake them in the oven with lemon and butter.
can't beat the old simple ways or fish tacos

I like Ceviche....other peoples lol I can not seem to make it
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Old 06-17-2017, 11:37 AM   #12
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I love this thread. Great recipes for what's biting now. On the smaller smacks, the blood line peels out easily out of the middle of each filet.

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Old 06-17-2017, 02:51 PM   #13
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Old 06-17-2017, 04:26 PM   #14
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I used to broil them whole with slices every inch or so in the thick parts. Real lemon and butter instead of EVO. They make a pretty presentation with the gold spots still showing. That being said, I only kept and cooked the smaller ones....like 14" to 16". Did one batch with the heads still on! Had to take off heads before ex wife would eat them!! LOL

The smaller ones are pretty good, I found the bigger ones were a little too "mackerley" for me. Might be ok if filleted and blood line taken out.

Later
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Old 06-17-2017, 05:08 PM   #15
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I like mackerel for breakfast. Cut into pieces, browned in butter with chopped garlic. Served with scrambled eggs and hot biscuits!
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Old 06-17-2017, 05:26 PM   #16
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Originally Posted by planohog View Post
SMACK. They are tasty
Smacks tasty yes. Especially if you let the filets soak in ice water for a while to pull out the blood in the meat. Reds, same thing. Makes a world of difference.
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