Spanish at St. Marks yesterday
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Spanish at St. Marks yesterday
Last week Silverking provided some tips for catching spanish mackerel. He mentioned a McDonald's straw rig. I thought he was referring to some type of home-made rig. However, when I was in Destin earlier this week (trying some surf fishing with no luck), I stopped by Bass Pro and found a McDonald's rig as I wondered the isles on my adventure to look at everything. Of course, I also purchased a couple Gotchas as well as other stuff. I try to help keep all tackle shops in business when I can. I stopped by Half Hitch and bought a few things, too.
Yesterday, Catherine and I hit St. Marks after lunch and trolled the buoy markers on the west and caught a few mackerel. This was our first time catching these. Now I need to find the best reciepe. I'm getting ready to search BBF now.
Yesterday, Catherine and I hit St. Marks after lunch and trolled the buoy markers on the west and caught a few mackerel. This was our first time catching these. Now I need to find the best reciepe. I'm getting ready to search BBF now.
The Back Porch
Re: Spanish at St. Marks yesterday
In my mind they are best fried... My will bake them covered in yellow mustard.
The BEST is smoke them and make fish dip.
Cream Cheese, Fish, old bay maybe a little hot sauce.
or
2 cups flaked smoked fish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
Few shakes of Old Bay Seasoning
Tabasco hot pepper sauce to taste
Worcestershire sauce to taste
3 drops liquid smoke flavoring - If you didn't smoke them.
The BEST is smoke them and make fish dip.
Cream Cheese, Fish, old bay maybe a little hot sauce.
or
2 cups flaked smoked fish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
Few shakes of Old Bay Seasoning
Tabasco hot pepper sauce to taste
Worcestershire sauce to taste
3 drops liquid smoke flavoring - If you didn't smoke them.
Barry Bevis, Realtor and Owner of BigBendFishing.net
I liked it so much, I bought the company
http://www.bevisrealty.com
TEAM "Duck Season!"
I liked it so much, I bought the company
http://www.bevisrealty.com
TEAM "Duck Season!"
Re: Spanish at St. Marks yesterday
Bman, that sounds yummy. How long should I smoke them?
The Back Porch
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Re: Spanish at St. Marks yesterday
Look at his belly.
He does not use fat-free anything.
He does not use fat-free anything.
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Re: Spanish at St. Marks yesterday
Jumptrout51 wrote:Look at his belly.
He does not use fat-free anything.
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Re: Spanish at St. Marks yesterday
Amen to the smoking. Awful hard to beat!
Ducks, turkeys, flats fishing. Who has time for golf?
Re: Spanish at St. Marks yesterday
Filet them leaving the skin on. Turn on your grill. Put down aluminum foil. Spray foil with cooking spray. Put the filets on skin side down on the foil. Sprinkle with sea salt, garlic powder and little pepper to taste. Drizzle a little melted butter and squirt on some fresh lemon over the filets. Cook until you see the meat turn white. If you like, when the meat begins to turn white put grated cheese on top and take up as soon as the cheese melts.
Its a wonderful day in the neighborhood!
Re: Spanish at St. Marks yesterday
If they are cooked the same day and never frozen, use butter lemon salt and pepper, put the fillet skin down and run under the broiler for 8 minutes, they are hard to beat. Or smoke'em, just chop the head and tail off, they peel apart to make a very mild smack dip.
I was at St Marks in the AM and it was foggy and windy, it looks like it turned out nice in the PM.
I was at St Marks in the AM and it was foggy and windy, it looks like it turned out nice in the PM.
"Fish don't care how much you paid for your tackle."
Re: Spanish at St. Marks yesterday
I haven't tried smoking them, but put me in with the Grill Crowd. As a matter of fact, I grilled some last week for dinner.
I fished with a group of guys out of Econfina last spring and they all said they throw the spanish back. On the night we cooked burgers and hot dogs, I slipped a couple of spanish fillets on the grill. We had burgers and dogs left over, but no spanish.
I use a grill basket (fish holder, looks like a square tennis racket) so i can control where the fish are over the heat. Go with any seasoning you like, but keep them moist. I will baste them every 2-3 minutes.
The cheese sounds good. Wonder if I have any more in the freezer..........
I fished with a group of guys out of Econfina last spring and they all said they throw the spanish back. On the night we cooked burgers and hot dogs, I slipped a couple of spanish fillets on the grill. We had burgers and dogs left over, but no spanish.
I use a grill basket (fish holder, looks like a square tennis racket) so i can control where the fish are over the heat. Go with any seasoning you like, but keep them moist. I will baste them every 2-3 minutes.
The cheese sounds good. Wonder if I have any more in the freezer..........
Re: Spanish at St. Marks yesterday
Ken,
PM K8show and she'll give you all the details on smoking. She makes a great smoked fish dip. We went saturday and trolled up about a dozen in an hour. one x-rap and one mackeral tree just outisde the line south of Cobb Rocks. Great Pic
PM K8show and she'll give you all the details on smoking. She makes a great smoked fish dip. We went saturday and trolled up about a dozen in an hour. one x-rap and one mackeral tree just outisde the line south of Cobb Rocks. Great Pic
In the end we will conserve only what we love. We will love only what we understand. And we will understand only what we are taught.
Re: Spanish at St. Marks yesterday
I found some great recipes on the forum and Internet. I smoked the fish on my Green Egg for a few hours at around 190 and made some dip. Boy, it was outstanding. We couldn't stop eating it off and on all weekend until it was gone. I'm ready for more. Cooking and making the dip was almost as fun as catching the fish. I wonder how long they will be sticking around?
The Back Porch
Re: Spanish at St. Marks yesterday
They are here all summer.
"Fish don't care how much you paid for your tackle."