Results 1 to 6 of 6

Thread: mackeral

  1. #1
    Join Date
    Dec 2007
    Posts
    525

    Default mackeral

    okay im new to this southern fish thing,(only caught bass, blues and fluke) of the east coast inshore variety, do spanish mackeral taste good, or are they like false albacore, or other mackeral, also i cant get a straight answer about the worm thing with black drum any info on drum when they leave and stuff would like to know.

    thanks

    mark

  2. #2
    Chagen is offline Dedicated TF Poster - Not a Tidal Fish Subscriber
    Join Date
    Nov 2002
    Posts
    292

    Default

    Spanish are one of my favorites...not too oily, kind of remind me of mahi...

  3. #3
    Join Date
    Feb 2007
    Posts
    650

    Default YUUMMMM

    A little House of Autries, 1/4 inch oil in a pan, 5 to 10 min per side...... sweet

  4. #4

    Default

    Okay, regarding the parasitic worms in large Black Drum:

    Yes, they're there... worse in some fish than others. Can you still eat one that has worms? Yes, just cut them out. Are the worms harmful? No, under the assmumption you cook'em versus Ketchup's sushi recipe. Usually, a fish under 40" will not have worms.

  5. #5
    Join Date
    Jul 2001
    Posts
    7,586

    Smile

    Quote Originally Posted by LandingCrew View Post
    okay im new to this southern fish thing,(only caught bass, blues and fluke) of the east coast inshore variety, do spanish mackeral taste good, or are they like false albacore, or other mackeral, also i cant get a straight answer about the worm thing with black drum any info on drum when they leave and stuff would like to know.

    thanks

    mark
    Spanish Mackeral taste real good to a BLUE MARLIN!!! I've eaten them and they're ok, but I prefer to rigem up, vac pack, freeze, then take them to the blue for a little in the mouth Tail Walking Ride.

    Catchem Up!!!

  6. #6
    Join Date
    Apr 2005
    Posts
    78

    Default

    Spanish mackrel are very tasty but imo they don't freeze well. If they are fresh (within 2 days) they are hard to beat. They can be prepared in a varity of ways. The flesh is delicate and will not grill well unless you leave the skin on the filet. As mentioned House of Autries is good on any fish if you like em spicy.
    The best way to catch Spanish earily in the season is trolling spoons behind a #1, #2 or #3 plainer (I use old salt plainers). Use a 25' leader of 30#test or so (you can go with lighter leader but it will get nicked and weaken, and lighter leader will cut your hands when you handling bigger fish) use a spro about 1/2 way down the leader or your leader will twist so bad it will be useless in an hour or so. Later in the season (Sept Oct) you can find sardines at the CB light tower, net some of them and use a live bait hook and hang on. Live baiting the tower will get you King, Spanish, Fat Alberts, Bluefinhs and maybe an Amber Jack.
    You can find them everywhere. Some favorite spots are tide rips around the CBBT islands, Cape Henry rips, Fort Wool, and off the beach right outside LC inlet. On calm days you can see them jumping out of the water- I think they do it for fun- and then you know where some are. Spanish are fun to catch and you'll get blues too, if your going flounder fishing later that day keep some blues for strip baits.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Link to Us   Subscription Information   Advertising Information   Terms of Service   Privacy Policy   Resources   Contact Us   About Us

©2012 TidalFish.com. All Rights Reserved.