Spanish Mackeral

by **megjur** » Sat May 28, 2005 5:08 pm

Any special way to prepare these guys???

by **madshark** » Tue Jun 30, 2009 9:28 pm

I like them "cedar planked". You can get cooking grade cedar planks at places like Sur le Tabl or Williams Sanoma.

Season the Spanish Mackerel filets. Place them on the cedar planks. Set the planks out in the sun for about 5-6 hours. Take the filets off. Then cook and eat the planks any way you want.

by **BigUgly** » Sat Jul 18, 2009 11:31 pm

I actually enjoy Spanish Mack. I bleed them right after catching them. Fillet them and put them on a grill. I just season them with tony's.

by **fisherfesser** » Mon Sep 14, 2009 8:15 pm

Filet em off the bone. I leave the skin on because I am lazy and it is hard to get off.

Put em skin side down in a pan. Sprinkle with Tony C's. Pour on a liberal splash of white wine, juice on one lemon, and butter.

Bake at 300 to 350 till the fish turns white and the juice mixture is boiling in the pan.

Good stuff.

by **Xak** » Mon Sep 28, 2009 12:12 pm

Best recipe I found for them is:

Run a stainless rod through them,
Pull your leader back through with the rod,
Attach a 16/0 or 20/0 hook to leader depending on the size of the Mac,
Add 1/2 to 1lb. of lead with prongs depending on size of Mac,
Tie this assembly to a nice 6/0+ reel,
Paddle assembly to a deep cut or just past the third sandbar,
Allow to soak as long as needed...

by **DPG** » Mon Sep 28, 2009 5:25 pm

Great recipe as long as you don't use it in Texas. :wink:

by **bargegod** » Sat Oct 03, 2009 8:11 pm

...and if a crowd shows up, finish that recipe in the 1st gut before bringing ur dinner plate in. lmao

Spanish Mackeral

Spanish Mackeral

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