Spanish Mackeral

[LadyFish]

Mr. LF caught a beauty this past weekend and we threw it back. Our buddy said they are good to eat. Has anyone else eaten them, ifso how would you prepare them?

 

[HeadHunt]

Re: Spanish Mackeral

Spanish is excellant table fare. Broiled, fried or grilled.<br /><br />HeadHunt

 

[noelm]

Re: Spanish Mackeral

I think you call them king mackeral, and if that is what we (in Aus) call a spanish mackeral they are up there with the best eating fish, good to cut into cutlets and barbeque or fillet and do in breadcrumbs, simply delicious.

 

[Darren Smith]

Re: Spanish Mackeral

King Mackeral and Spanish Mackeral are 2 different fish, although related. Down here in Panama we call them Sierra. They are excellent table fare and any of the above methods work very well for cooking them. Also, try pan frying in a bit of olive oil after doing a dry rub of Old Bay seasoning... Delicious.<br /><br />On a side note there is one other type of mackeral, I saw it in the last Salt Water Sportsman but I can't remember what it is called,<br />unless they classed the Spanish and Sierra in different catagories.

 

[LadyFish]

Re: Spanish Mackeral

This was a dark blue fish with bright yellow polka dots. I looked it up in my book and they referred to it as a Spanish Mackeral.<br /><br />Thanks for your replys y'all. The next one is going in the fish box to take home and eat!

 

[one more cast]

Re: Spanish Mackeral

When I was at Myrtle Beach some time ago a bunch of fishermen came running down to the beach all excited about the school of "Spanish Mackerel" swimming by.Based on their reactions I would guess they are very good eating.<br /><br /> Update: http://home.att.net/~arbycards/arbco44.htm

 

[gst]

Re: Spanish Mackeral

Here on the Gulf Coast we catch a lot of spanish mackerel. The spanish can be identified by the distinctive yellow/gold spots just above the lateral line. Spanish are normally found in the 1 to 6 pound range where king mackerel range from 12 pounds for school kings to 25-50 pounds for rouge kings. The lateral line on the spanish is also different than that of a King Mackerel.<br /><br />In my opinion, the best way to fix both of them is to filet each side remove the skin and cut out the blood line (the blood line will leave a fishy taste). <br />Then as they said above fry, but I use corn meal mixed with Tony Cacheries Cajun seasoning.<br />To grill or broil baste with butter, lemon juice, and garlic powder/salt.<br /><br />As a side note, as KnotAddicted said above there is another kind of mackerel, I think it is called a cero mackerel and is caught mainly on the atlantic coast. The cero has green above the lateral line dotted with elongated white "S" shapes. Kind of looks like a long skinny bonito.

 

[noelm]

Re: Spanish Mackeral

I think if they have spots and are around 1 to 6 pounds, they are what we call, oddly enough "spotties" and are not what we call spanish as ours have a striped appearance and can be over 50 pounds, but most mackeral are great eating, will find latin name as that is the proper way to identify species.

 

[phantoms]

Re: Spanish Mackeral

From Florida's Marine Fisheries website:<br /><br /><br /> Spanish Mackerel

<br /><br /> King Mackerel

<br /><br /> Cero (cero mackerel)

 

[noelm]

Re: Spanish Mackeral

yep, King Mackeral = Spanish over here in Australia and Spanish = Spotty, anyway as earlier stated, good eating

 

[gst]

Re: Spanish Mackeral

Phantoms,<br /><br /> Great post!!!!<br /><br /> Gary

 

[ufm82]

Re: Spanish Mackeral

Definitely keep them- spanish mackeral is great table fare. I very much prefer them grilled over charcoal. Brush them with olive oil and garlic powder and then sprinkle a bit of lemon juice. I fillet them and leave the skin on. That helps hold the meat together when you grill them. The meat is a firm flesh that looks grey when raw but turns a nice white when cooked. Give them about 5 minutes a side over a medium grill, starting them meat side down. You'll see how effective the skin is when you try to flip the fillets. You'll be glad you left the skin on. <br /><br /> I have eaten spanish and I have kings on my freezer right now. Some of the best saltwater fish I have had the pleasure of eating I can honestly say. <br /><br /> One comment about kings- they have been known over the years as harborers of mercury. I like to keep the tenderloins and grill those. Awesome with an Italian dressing/mayo/lemon juice marinade. <br /><br />UFM82

 

[txswinner]

Re: Spanish Mackeral

Take one side of the filet. Cut blood line out. Soak in milk for about 15 minutes. Put in open foil and pour over mixture of one stick real butter with two table spoons of garlic powder. Slice onion, real garlic salt and pepper (little cayenne will not hurt). Spread over the filet. Then thin slice one lemon and one orange and lay pieces on fish. Close the foil and bake for put on grill at 425 for about 45 minutes (until a fork will flack off the meat). <br /><br />LadyFish, try that and then write and tell me how much you love me. Good luck, this is an ole recipe of my Cajun Grandma.

 

[Reel Poor]

Re: Spanish Mackeral

I dont eat alot of fish, but I cant get enough Spanish Mackrel that has been Smoked . Marinad in a mix of water, brown sugar, garlic, onoin, salt, lemon juice, and butter. Its to die for.

 

[Dragline]

Re: Spanish Mackeral

They also make great cut bait for reef dwellers.

 

[Reel Poor]

Re: Spanish Mackeral

Originally posted by Dragline:<br /> They also make great cut bait for reef dwellers.

And trolling bait for Billfish...

 

[LadyFish]

Re: Spanish Mackeral

Thanks for the recipes guys. I will try them all, you can bet on it!

 

[fishfindin]

Re: Spanish Mackeral

Mr. LF caught a beauty this past weekend and we threw it back. Our buddy said they are good to eat. Has anyone else eaten them, ifso how would you prepare them?

they are best smoked

 

[triumphrick]

Re: Spanish Mackeral

She may have already come up with a few recipes over the past FOUR YEARS!!

 

[Les Robb]

Re: Spanish Mackeral

Try this, bask with butter in broiling pan with a sprinkle of paprika and just a touch of lemon juice. About 2 min before done (golden) and flaky lay a thin slice of your favorite cheese on top and let it melt and lightly sear.

MMM MMM GOOD

Bon Apetite ya'll

PS Make sure they are field gutted and iced ASAP, meat is very fragile and heat will ruin it in minutes. Leave skin on filet and it will more than likely stick to aluminum foil in bottom of broiler pan. If you don't like a fishy taste you can cut out the center line but on this fish it's not that strong.