Anyone ever actually eat the bait? - Kayak Fishing Adventures on Big Water’s Edge

pchen911 · 10-12-2011, 12:51 AM

Yes. My dad likes the grilled greenback mackerals. If you want to try them professionally cooked, go to Tajima on Convoy and order the Saba Shioyaki.

I am not a fan of greenies, but the Spanish Macks make great sashimi and I do like those. I keep them regularly as well as order them in restaurants. Better than yellowtails IMO. They sell them at Sushi Ota in PB for $17 per mackeral. An order of spanish mack sushi is more expensive than an order of yellowtail belly sushi.

dwntwnall4u · 10-12-2011, 01:04 AM

Quote:

Originally Posted by pchen911

I am not a fan of greenies, but the Spanish Macks make great sashimi and I do like those. I keep them regularly as well as order them in restaurants. Better than yellowtails IMO. They sell them at Sushi Ota in PB for $17 per mackeral. An order of spanish mack sushi is more expensive than an order of yellowtail belly sushi.

Looks good, I may need to try the Spanish Macks

mtnbykr2 · 10-12-2011, 06:29 AM

raw fish and saki one of my all time favs

Riskey Water · 10-12-2011, 06:36 AM

I' ve always been a fan of the spanish macs for sashimi with that clean white meat and deep fried head with body on .Can't beat it ,especially with a Saporo and a hot Saki !!!

xpresso2am · 10-12-2011, 07:25 AM

My wife and mother in law like macs, but they claim they have to be the ones from the India ocean?? why..hell if I know. I could bring them buckets of macs, now if they wanted White Sea Bass or Local Yellow Tail from my they will starve!!

Macs are bait!!!

William Novotny · 10-12-2011, 07:32 AM

I want to learn to properly debone a spanard. Every sushi bar I go to I hear the same thing, " we don't serve spanish mackerel, they are too hard to fillet". Whatever ill start making my own sashimi. I even had one place that served me pacific mac and told me it was spanish. I imbaressed the hell out of my wife that day...but got our meal comped

PapaDave · 10-12-2011, 08:26 AM

If they are big enough to fillet, I will keep and eat mackeral, no problem. My grandson likes them too.

pchen911 · 10-12-2011, 01:21 PM

Quote:

Originally Posted by William Novotny

I want to learn to properly debone a spanard. Every sushi bar I go to I hear the same thing, " we don't serve spanish mackerel, they are too hard to fillet". Whatever ill start making my own sashimi. I even had one place that served me pacific mac and told me it was spanish. I imbaressed the hell out of my wife that day...but got our meal comped

Yea, spanish is a bit hard to debone.

The "correct" way to do it is to fillet, peel off the skin by hand, cut out the rib bones, then pluck each of the small bones out using a tweezer. At least that is how the restaurants do it. This way, you end up with a beautiful boneless fillet which you can cut into pieces.

Too much work for the home cook.

What I do is fillet the two sides, skin using fillet knife, cut out the rib bones, Then cut out the center strip holding the blood line and small bones. So I don't need to pluck individual bones.

Once you have the meat de-boned, put some grated ginger and chopped scallons on top. Eat with soy sauce (no wasabi).

Easy meal for the skunked fisherman.

10-12-2011, 12:51 AM	#1
pchen911 Senior Member Join Date: Jul 2006 Posts: 218	Yes. My dad likes the grilled greenback mackerals. If you want to try them professionally cooked, go to Tajima on Convoy and order the Saba Shioyaki. I am not a fan of greenies, but the Spanish Macks make great sashimi and I do like those. I keep them regularly as well as order them in restaurants. Better than yellowtails IMO. They sell them at Sushi Ota in PB for $17 per mackeral. An order of spanish mack sushi is more expensive than an order of yellowtail belly sushi.

10-12-2011, 06:29 AM	#3
mtnbykr2 Senior Member Join Date: Sep 2009 Location: newbury park ca Posts: 2,323	raw fish and saki one of my all time favs

10-12-2011, 06:36 AM	#4
Riskey Water Senior Member Join Date: Apr 2009 Location: On the water ofcourse Posts: 142	I' ve always been a fan of the spanish macs for sashimi with that clean white meat and deep fried head with body on .Can't beat it ,especially with a Saporo and a hot Saki !!!

10-12-2011, 07:25 AM	#5
xpresso2am Senior Member Join Date: May 2010 Location: San Diego, CA Posts: 209	My wife and mother in law like macs, but they claim they have to be the ones from the India ocean?? why..hell if I know. I could bring them buckets of macs, now if they wanted White Sea Bass or Local Yellow Tail from my they will starve!! Macs are bait!!!

10-12-2011, 07:32 AM	#6
William Novotny The carpetbagger Join Date: Sep 2011 Location: tha newps Posts: 1,474	I want to learn to properly debone a spanard. Every sushi bar I go to I hear the same thing, " we don't serve spanish mackerel, they are too hard to fillet". Whatever ill start making my own sashimi. I even had one place that served me pacific mac and told me it was spanish. I imbaressed the hell out of my wife that day...but got our meal comped

10-12-2011, 08:26 AM	#7
PapaDave Senior Member Join Date: Apr 2011 Location: Menifee, CA Posts: 1,475	If they are big enough to fillet, I will keep and eat mackeral, no problem. My grandson likes them too.