Today I went fishing at magnolia pier and it was very slow for me. I almost didn't go when I was leaving it was pouring rain. I saw that the rain wasn't going to effect me at long beach so I went and it was only some drizzle. Today I tried the sabitiki rig and my two ounce hammered gold jig. I caught the Spanish on the gold jig. I just have a question about the Spanish mackerel. How are they as table fare i gave it away to another fellow angler. I also caught a 12 inch fluke on the gold jig. Another short. Then I used sabitiki and caught a jack. That was it for me. Then I was helping these women take fluke off the hook bait the hook and help out with snags and I was watching at how many packages of spearing they were going through and for the 3 women they went through 6 packages. Its 10 dollars a package. That is why I dont use bait or gulp. Biggest fluke today was 16 inches I measured it just for this report. Lots of short fluke today at the pier some sea Robins a snapper. That was it. Not sure when I am going again. Tight lines
Magnolia pier.
Spanish Mackerel are considered very good eating. I phrased it that way because I’m not crazy about them. That’s just me. Bleed them, and get them into an ice and salty brine ASAP. That helps keep the meat firm. We catch a ca-zillion of them in FL trolling right off the beach.
Spanish Mackerel are considered very good eating. I phrased it that way because I’m not crazy about them. That’s just me. Bleed them, and get them into an ice and salty brine ASAP. That helps keep the meat firm. We catch a ca-zillion of them in FL trolling right off the beach.
Absolutely! And applied to any fish caught on my boat if eaten.
And to further, one of the guys in my crew is big on ikejime with the tuna we are harvesting.
You doing that to fluke as well? I've seen videos
You doing that to fluke as well? I've seen videos
Just the tuna. It applies to all fish if you want.
Today I went fishing at magnolia pier and it was very slow for me. I almost didn't go when I was leaving it was pouring rain. I saw that the rain wasn't going to effect me at long beach so I went and it was only some drizzle. Today I tried the sabitiki rig and my two ounce hammered gold jig. I caught the Spanish on the gold jig. I just have a question about the Spanish mackerel. How are they as table fare i gave it away to another fellow angler. I also caught a 12 inch fluke on the gold jig. Another short. Then I used sabitiki and caught a jack. That was it for me. Then I was helping these women take fluke off the hook bait the hook and help out with snags and I was watching at how many packages of spearing they were going through and for the 3 women they went through 6 packages. Its 10 dollars a package. That is why I dont use bait or gulp. Biggest fluke today was 16 inches I measured it just for this report. Lots of short fluke today at the pier some sea Robins a snapper. That was it. Not sure when I am going again. Tight lines
What do you mean 'I used sabiki and caught a Jack'?
Another good fishing handling practice is to take a big bucket of clean ocean water back to the dock for your fish cleaning. Try and keep fresh water off the fillets/steaks, and use the bucketed water it to rinse your fillets.
Another good fishing handling practice is to take a big bucket of clean ocean water back to the dock for your fish cleaning. Try and keep fresh water off the fillets/steaks, and use the bucketed water it to rinse your fillets.
Excellent tip and the exact way that Leprechain has been doing it for all the years we have fished together, Really does a fine job of preserving the flavor.
Absolutely! And applied to any fish caught on my boat if eaten.
Salty brine is not just for fish that will be table fare………. It’s for bait too.
Years ago when the great schools of Boston Mackerel would come up the U.S. coast to New England we would follow the reports as they approached striking distance of Long Island. This was usually sometime in late March to April. That’s when “the fleets” of boats would head out to intercept them. You could catch all you wanted on Mackerel jigs. No bleeding the fish just keep them in coolers with an icy icy cold salty salty brine.
At days end hours were spent packaging them into manageable sizes and frozen. I filled a large freezer chest I kept at the tuna club. This was a good part of our seasonal bait, and usually lasted most, if not the entire season.
IIRC some people brushed each fish with vegetable oil as it was said to help protect the color.
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