Question Spanish Mackerel recipes - Page 3

Page 3 of 3 FirstFirst ... 23
Results 21 to 26 of 26
  1. #21
    Super TF Poster - Not a Tidal Fish Subscriber
    Join Date
    Aug 2002
    Posts
    2,729

    Default

    Eventful weekend of catching spanish with some decent blues at Cedar Point, had a little sashimi, a little ceviche, a lot of fried on Saturday. Then sunday I smoked up about 3# of mack and blues. Half was a soy based brine and the other half just standard salt/sugar w/ some garlic powder. Also brined and smoked a few mack skins which make great jerkey. And I swear the best part of a mack is the roe.

  2. Remove Advertisements
    TidalFish.com
    Advertisements
     

  3. #22
    Platinum TF Poster - Not a Tidal Fish Subscriber
    Join Date
    Jun 2002
    Posts
    7,493

    Default

    Quote Originally Posted by O sea D View Post
    I have to disagree we put ours in alluminum foil little olive oil salt pepper fresh rosemary simply delicious. Nothing like those oily macks used to catch down ocean city in the spring . Used to throw them in the dumpster at clydes sport shop after getting citation 😂
    This.^

    An old boot tastes fine if smothered in batter and fried. If I'm going through the trouble/expense to catch different types of fish, I prefer to let their individual qualities shine on the plate. The only thing I'd add is that Mac meat can be very soft/mushy. The ones I cooked last weekend, I pan seared for about 1-minute in a little olive oil to crisp them up a bit, then cooked them in foil with herbs for an additional 7-8 minutes. Everyone loved them and I have not found them to be especially oily.

  4. #23
    Rock Star TF Poster - Not a Tidal Fish Subscriber
    Join Date
    Jul 2001
    Posts
    4,701

    Default

    The ones we dont use for Blue Marlin bait we cook on the grill with everglades seasoning butter and s&P wrapped in tin foil and placed on the grill for 3 minutes on each side.

  5. Remove Advertisements
    TidalFish.com
    Advertisements
     

  6. #24
    Dedicated TF Poster - Not a Tidal Fish Subscriber
    Join Date
    Aug 2001
    Posts
    659

    Default

    Best way to cook Spanish Mac- Bluefish. Filet with no skin. Split filets in half removing the centerline bones. Now break an egg in a bowl and add a big squirt of yellow mustard. Mix egg and mustard. Now take the filets and dip into egg mixture. Now roll in a mixture of House Autry Seafood breaded. Fry in a cast iron skillet with olive oil. Brown on both sides. Enjoy 😃

  7. #25
    Dedicated TF Poster - Not a Tidal Fish Subscriber
    Join Date
    Aug 2008
    Posts
    162

    Default

    Quote Originally Posted by little bubba View Post
    Best way to cook Spanish Mac- Bluefish. Filet with no skin. Split filets in half removing the centerline bones. Now break an egg in a bowl and add a big squirt of yellow mustard. Mix egg and mustard. Now take the filets and dip into egg mixture. Now roll in a mixture of House Autry Seafood breaded. Fry in a cast iron skillet with olive oil. Brown on both sides. Enjoy 😃
    Prepared as above , but rubbed with olive oil, salt, pepper, paprica, lemon slices on top. Put in broiler for about 5 minutes.
    Very tasty! We bled them in a bucket of water when caught, then put them on ice. These fish are very tasty, not strong in any way. Cant wait to get some more!.....Joe

  8. #26
    Dedicated TF Poster - Not a Tidal Fish Subscriber
    Join Date
    Sep 2003
    Posts
    209

    Default

    IMO - Best Mac is a BIG Mac Grumpy

  9. Remove Advertisements
    TidalFish.com
    Advertisements
     

Page 3 of 3 FirstFirst ... 23

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   Advertise   Privacy Policy   Resources   Contact Us   About Us

©2012 TidalFish.com. All Rights Reserved.