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Pier#r · 04-22-2008, 10:35 PM

Skin, filet and trim ALL the red meat out.

Cut the smaller ones (under 18" FL)filets intostrips (4 or 6 for each fish) and bread for frying. My kids cal them 'fish fingers ;-)

The larger ones are GREAT grilled. I like to use baskets as the mackerelmeat is flaky and will break apart turning on the grill without a basket. Baste with Italian dressing or butter/garlic powder& lemon pepper.

Glad to hear the younguns having a good time with them. They 'hooked' me over 35 years ago and I STILL enjoy catching them! When prepared correctly, they are EXCELLENT eating!

04-22-2008, 10:35 PM	#10
Pier#r Senior Member Snapper Join Date: Oct 2007 Posts: 441	RE: Spanish Massacre Skin, filet and trim ALL the red meat out. Cut the smaller ones (under 18" FL)filets intostrips (4 or 6 for each fish) and bread for frying. My kids cal them 'fish fingers ;-) The larger ones are GREAT grilled. I like to use baskets as the mackerelmeat is flaky and will break apart turning on the grill without a basket. Baste with Italian dressing or butter/garlic powder& lemon pepper. Glad to hear the younguns having a good time with them. They 'hooked' me over 35 years ago and I STILL enjoy catching them! When prepared correctly, they are EXCELLENT eating!