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The tasty tale of Mr. Spanish Mackerel
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Dr. Strangelove
Posts: 261
Comments
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JET,
looks great. ..how did you prep it/cook it??
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mad max beyond eggdome,[p]Thanks! Filleted him, olive oil rub, kosher salt, black pepper, Everglades fish and fowl seasoning (never seen it before I moved to FL), squeezed lemon juice over then covered in lemon slices. Grill direct on oiled grate at @ 450 dome until it flakes with a fork. I was "unavoidably delayed" in checking on it as you can see from the condition of the lemon slices but still very tasty! No flipping, just grill till done according to thickness of fillet, usually <ten minutes.
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JET,[p]less than ten minutes unless the fillets are really thick
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JET,[p]That is a very cool looking fish!! I like the dots! How much did it weigh?
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AlaskanC,[p]I didn't weigh him but I would guess a couple lbs at most and maybe 24 inches, the record is 12 lbs for Florida. Here is a link to more info:[p]http://www.gameandfishmag.com/fishing/saltwater-fishing/gf_aa046304a/[p][p]
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JET,
i got to eat more fish!!!![p]and yours looks really TASTEY!!!![p][p][p]happy eggin
tb
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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JET, Ah, that was you with the rod bent double that I saw from the bridge! 8 - ) Nice cook![p]Rascal
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Scott
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Scotty's Inferno,
Nice job.
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RastaEGG,[p] Thanks! Haven't tried smoking a mullet yet myself, but I do enjoy them. When I replace my cast net I'll have to give it a try! (Got tired of donating them to the local criminals along with gas tanks, props, and batteries, that's why I got rid of my boat.) I fish mostly inshore in Terra Ceia bay as I live in Bradenton. I haven't fished as much this year as I would like but plan to change that, who knows maybe I'll run into you out there. (I used to take the mini along on the pontoon)
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