3/21/11 NSP Report

[jagjake]

Got to the NSP around 7:00am and the tide was coming in. Just using a fish finder rig with 2 oz egg sinker, about 18" of 30 lbs mono leader and a #2 circle hook with live shrimp. I was about 150 yards from the end close to the bait shop casting out about 50 yards. Nothing biting at first but then a couple of big Spanish macks hit the shrimp and tried to give me a run. One that I brought up was about 20" and 4 lbs. She was a fatty too! The bite died afterwards and I left around 1 pm. Bleed them both immediately and put them on ice.

I got home and soaked the fillets in milk for about 30 min, then sautéed the fillets in a light coat of olive oil and seasoned them with some liquid smoke coupled with a BBQ hickory powder. This was somewhat experimental, and it worked out awesome. They tasted incredible. I have to say that when treated right, Spanish Mack is VERY good table fare.

Welp, that's it. I hope to get out again in a few weeks. Hoping to get a king or bonita hooked up!

[David from NC]

Thanks for the report. I think I'm going to try it a while late morning today.

Bleeding the macks makes a huge difference and I can imagine that the milk only enhances it toward a milder taste. I have a new smoker and plan to try some on it.

[borntofish]

Hello David or anyone, my question is how do you bleed a Spanish Mackerel.

[jagjake]

Mar 22, 2011 9:34:45 GMT -5 borntofish said:

Hello David or anyone, my question is how do you bleed a Spanish Mackerel.

I cut their throats diagonally towards the head. Cut just about more then half way all the way through. I also do this while they're on the ice in the cooler.

[David from NC]

I agree with jagjake about cutting the throats of the macks. I usually carry a 5 gallon buckets for that purpose. Of course, after you cut them you want gravity to be your helpmate so put them in your bucket or cooler with the tales up. They'll bleed out pretty quick. You definitely want to get them iced as soon as possible too.