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Cigar Minnow
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Last Login: Yesterday @ 1:39:33 PM
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| 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.
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Grouper
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| 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.....
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Mingo
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| 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
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Grouper
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| 1. Fillet mackeral 2. Bury head/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
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Trigger
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They are good in ceviche
"401 Cay"
2005 225 Edgewater, Yahmaha F225 (SOLD)
"Tunnel Vision"
2007 Glacier Bay 2665 Canyon Runner, Twin Yamaha F150's
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Mingo
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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.
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Cigar Minnow
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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
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Ruby Red Lip
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| We use to broil them in the oven with butter and lemon and pepper seasoning.
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Grouper
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I always grilled mine fresh and they were great. I did fillet the skin off before I 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!
Mike2009 Key West 1520 CC My Pix... http://www.forumpictureprocessor.com/gallery.asp?gallery=1255
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