The spring is here Spanish has arrived thread

[phatdaddy]

went out today on the heels of this cold front. water temp dropped from 71 to 65 and air was low 60's. blowing 15 kts out of the south. real brutal deadliest catch kinda day





brought home these guys



here you go charlie, a video of the action...

https://www.youtube.com/watch?v=JQgZyqVr7BI


music courtesy of Commander Cody and the lost Planet Airmen

[Giorgio]

Well done!!! Nice video.
I'm hoping the Boston's make a run this year, it hasn't been good for many years. I don't eat them, but I'll take a few fillets for a friend, they rest we give to the boat. They will give them to the religious charities in their area and what they can't give away they grind up for chum. It's a fun day on the water and it's usually our first and only trip for the season on a head boat, until December. That's when all the boats are out of the water and we want to do some cold end of season Striper fishing.

[phatdaddy]

Thanks G, we did not think we were going to get to go out, so no go pro. Took that on my phone, so tha is my excuse for not being in frame and sloppy panning.

We use frozen Boston mackerel in the summer for amberjack. They look kinda like spanish, more stripes and no yellow spots. Always wondered if they really came from Boston.

Ill freeze these for bait, the ones we got last week went to make dip and fresh fish tacos.

Trying to keep you;all in a fishing mood til your spring gets there

[charlie_the_tuna]

where do you put the meat on these on a scale from bluefish to grouper? them little sportfish don't really look like they would be good eating.

[spareparts]

Originally Posted by charlie_the_tuna

where do you put the meat on these on a scale from bluefish to grouper? them little sportfish don't really look like they would be good eating.

they taste better than King Makerel. I let them soak in a plate of milk for a couple hours(pulls the oil out), then light batter and fried till light brown(doesn't take long). I've also cooked them on the grill wrapped in tin foil, set on lemon slices with light seasoning and butter. Have done the same with shrimp and bacon added to the fish. Cooks real quick. Usually one beer as a timer and its done. Its one of my favorite fish to eat. Lots of people will tell you not to freeze them, I've had good luck completely submerging them in water in a freezer bag, pushing all the air out, When I thaw them, they go straight into the milk dish

[phatdaddy]

I will try the milk trick ,spare. Funny you would mention bluefish., we caught about 4 while trolling. Down here they are never eaten. Total trash fish. I know you northern guys eat them. It has got to be what they eat. We eat mullet here, but go west of Mobile or south of Tampa and they think your crazy.

The actual taste of spanish is not the issue to me, the texture of the meat is very mushy. I filet, skin, then cut out bloodline and fry.

[SkunkBoat]

Bluefish is shark bait. period.

Don't think I ever had spanish macks but we caught a couple ceros down in Lauderdale a few years back and I seem to remember they were tasty.

Speaking of freezer... I gotta break out some of the mahi-mahi and seabass that I still have from October.

[bradford]

Always look forward to this thread.

[Giorgio]

Blue fish are fun to catch, not eat, so it's catch and release not catch and fillet. If you get around the dark meat, the white meat isn't that bad, soak the fillets in milk overnight. I still don't eat them.

[THEFERMANATOR]

Originally Posted by Giorgio

Blue fish are fun to catch, not eat, so it's catch and release not catch and fillet. If you get around the dark meat, the white meat isn't that bad, soak the fillets in milk overnight. I still don't eat them.

I eat them. They're not great, but they're very edible if you clean and prep them properly. Same with jack crevalle, yes there is much better eating, but in the winter when jacks is all that's biting, they'll make a dinner.