specialk

I have the greatest wife in the world in that she not only cleans all the fish I catch, but cooks them as well. She is a great cook, but when it comes to eating Spanish Mackerel she leaves the skin on. She does not know how fillet fish so any time when I eat them its the whole fish or part of it unfilleted. I have talked to many guys on the pier about how they cook them and in what (lime, butter, etc) but can't remember the recipe. Anyone know of a good recipe for Spanish Mackerel in case she never learns hope to fillet them.

hjorgan

You have a wife that CLEANS FISH???? Dayum, go outside, look up to heaven and

Step 1: THANK YOUR LUCKY STARS YOU EVER MET HER!!!

Step 2: Then, go to WalMart or Bass Pro or somewhere and get her an electric filet knife.

Or learn to pull off the skin....

See Step 1

Peace out.....

drlile

Filet spanish and leave skin on. Cut out mid-filet bone line.

Marinate meat side with rub or Italian dressing.

Add diced onions and/or salsa to meat side.

Place skin directly on the grates of a hot grill. Close cover.

When cooked through (8-10 minutes) slide a metal spatula between the meat and skin. Lift meat off, remove "dark line" from skin side of filet. Skin will stick to the grill.

Bill

Flounderpounder

1. Fillet mackeral

2.Buryhead/skeleton/guts AND fillets in the garden for fertilizer!

Even better: just release them so they can be caught/released again just for fun. No offense meant, I just don't think they are worth sh*t as far as table fare. JMO

401 Cay

They are good in ceviche

NICHOLAS

I make a cut around the fillet then pull the skin off with some catfish skinning pliers then cut the fillet off. Spanish are good however you cook them in my opinion. Usually i grill just add a little butter and zesty Italian.

specialk

Thanks to all of you that answered my Spanish mackerel questions. Will try the recipes and let you know which is the best. Thanks again.



specialk: usaflag

pm80

We use to broil them in the oven with butter and lemon and pepper seasoning.

mdrobe2

I always grilled mine fresh and they were great.I did fillet the skin off beforeI grilled though. I treated them with melted butter, lemon juice, and Tony's seasoning, and they were great. I also fried some as fingers and they were tasty too!

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