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Dog Island Spanish
Posted: April 14th, 2014, 12:07 pm
by PathFinder22
We fished for trout around Lanark with no luck last Friday but when we found the Spanish around Dog Island it was on! We had a lot of fun. We fished Christmas tree rigs and spoons trolling about 3-4 mph. We had several double hookups and a few triples. Great day on the water.
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Re: Dog Island Spanish
Posted: April 14th, 2014, 12:38 pm
by Hit-n-Miss
Nice I love Spanish
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Re: Dog Island Spanish
Posted: April 14th, 2014, 1:46 pm
by Slough
Re: Dog Island Spanish
Posted: April 14th, 2014, 1:57 pm
by SS-342
The last Spanish I caught was cooked in a smoker with a Blue fish. Cooked flesh of both fish picked off, mixed together with herbs, onion, garlic, an egg, some flour before making into patties and fried on a griddle.
Um Um good!
Good report and a pile of fish. Fun, fun, fun!
Re: Dog Island Spanish
Posted: April 14th, 2014, 2:04 pm
by charlie tuna
Now the thing i never liked about Spanish is that they are a "fatty" fleshed fish, meaning they are "fishy tasting". My buddy told me a little secret about them, and i tried it -- it works. Take a fresh(same day) Spanish and fillet it like a dolphin. Re: lightly cut through the skin all the way around -- then at the head, grab ahold and pull the skin off. Then fillet the meat off, and cut the dark meat out of the fillet, near the bone line. Fry it or broil, grill and there is no fishy taste! "Fresh" is necessary...
Re: Dog Island Spanish
Posted: April 14th, 2014, 3:17 pm
by PathFinder22
Yeah some people aren't fond of them but if cooked right they are tasty. Thx for the cooking tips guys. I'll have to try some next time.
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Re: Dog Island Spanish
Posted: April 14th, 2014, 6:05 pm
by SS-342
charlie tuna wrote:Now the thing i never liked about Spanish is that they are a "fatty" fleshed fish, meaning they are "fishy tasting". My buddy told me a little secret about them, and i tried it -- it works. Take a fresh(same day) Spanish and fillet it like a dolphin. Re: lightly cut through the skin all the way around -- then at the head, grab ahold and pull the skin off. Then fillet the meat off, and cut the dark meat out of the fillet, near the bone line. Fry it or broil, grill and there is no fishy taste! "Fresh" is necessary...
Charlie tuna is RIGHT ON! Several ways to get the dark meat out. I cooked mine in the smoker with the skin/scales on but filleted. Let cool and hulled out the flesh. The dark meat came off without a problem.
You can also skin/fillet and cut the dark line out and fry the good meat.
Good stuff FRESH!
