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Thread: Spanish Mackerel

  1. #1
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    Default Spanish Mackerel

    Anybody got a good recipe for Spanish Mackerel?
    It was a three dog night, and I ain't got but one dog, me and him both damn near froze.

  2. #2
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    throw them in your crab trap and then eat the crabs.
    Quote Originally Posted by B.Miller View Post
    Who fucking cares? Fuck.

  3. #3
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    Eat them fresh.

    Prepare however you like your fish otherwise.
    "Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton

  4. #4
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    Best to eat them within two days, no freezing. I like them with a little Greek Seasoning and light olive oil. Grill skin down, ready when the skin pulls off easily with a fork. Another fool proof recipe is to just oil the grill, lay fillets skin down, and baste with a mixture of melted butter and lemon juice.

  5. #5
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    Put fresh fillets, skin off, in a baking dish with one part horsey sauce, one part mayonaise, and one part dijon mustard. Bake at 350 degrees for 20 minutes or until the fish is flakey.

    Again, fresh fillets, skin off, cubed into 1" squares. Marinated in Clausen's pickle juice for a couple of hours, then rolled in House Autry seafood breader and boiled in hot grease. Unfrickinbelievable.

  6. #6
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    use them as bait and catch something worthy of eating
    Ugh. Stupid people piss me off.

  7. #7
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    you could make like some crazy asian folk and shashimi them...
    Quote Originally Posted by B.Miller View Post
    Who fucking cares? Fuck.

  8. #8
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    adk, thats very true...if they're fresh..."like" right out of the water.

    But I also think we should defer to 2oofer's comments, cause as everyone knows, he is an offshore fishing SOB.

  9. #9
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    Sew a 12/0 hook in it, place it in a bucket and use it for a pitch bait in case a blue one shows up while you are dolphin/wahoo/tuna fishing.

  10. #10
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    Quote Originally Posted by Fish View Post
    Again, fresh fillets, skin off, cubed into 1" squares. Marinated in Clausen's pickle juice for a couple of hours, then rolled in House Autry seafood breader and boiled in hot grease. Unfrickinbelievable.
    That sounds crazy enough to work.
    "Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton

  11. #11
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    No doubt, BB. Might give that one a whirl next time we pick up a few Spanish.

  12. #12
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    like this fresh?

    still didn't taste that good.


    Ima try fish's 2nd recipe...sounds aight.
    xHCFKx

    I'd like to thank my dad for coming, and my mom for being there...

  13. #13
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    Must you insist on this constant stream of transparent attempts to convince people who know better that you're some sort of rugged outdoorsman?

    And what's with the peachfuzz, Denise?

  14. #14
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    Denise? BAWWAAAAAAAAAAAAA!
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"

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