Kanine Kleenup

A couple Mackerel questions

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44 posts in this topic

39 mins ago, Searobin said:

Assuming non impact to fish catching ability? TY.

Don't understand what you are trying to say.

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1 hour ago, MakoMike said:

Don't understand what you are trying to say.

Sorry, not a well written question. Asking if the karo syrup leaves the mackerel all sticky or scares the stripers off by smell.

 

I’d assume it’s okay based on your recommendation but just confirming.

Edited by Searobin

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50 mins ago, Searobin said:

Sorry, not a well written question. Asking if the karo syrup leaves the mackerel all sticky or scares the stripers off by smell.

 

I’d assume it’s okay based on your recommendation but just confirming.

Aha! Gotcha. Well I never used them for striper bait, they were tuna bait. Yes there is some stickiness factor to the thawed macks until they went into the water, but they looked like they just came out of the water. If you're going to use them for striper bait, it might be a good idea to rig them before you freeze them.

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I went to Ireland 2 years ago! I saw people catching mackerel off the bridge. I stopped and chatted.  They love to eat Mack’s!  Then I showed them what we do with Mack’s over here. Lol 

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Was tuna fishing this past Saturday on the SE corner of Stelwagen.  The Macs were so big, I was catching them on the tuna sized RonZ that I was throwing!  Amazing amount of bait out there.

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Wrap in foil with crushed red pepper olive oil red wine vinegar black pepper salt onions and green peppers throw in oven for 45 mins or so at 400 degrees and you'll have a new fav.dish for Mack's

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Just now, willcodfish said:

Wrap in foil with crushed red pepper olive oil red wine vinegar black pepper salt onions and green peppers throw in oven for 45 mins or so at 400 degrees and you'll have a new fav.dish for Mack's

Also crushed garlic

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Osprey seem to have quite a taste for raw mackerel. I watched 3 osprey nail mackerel non stop for the better part of an hour and a half today. Amazing display. They almost never missed.

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I’m not a fan of eating oily fish but I absolutely love mackerel fresh caught when I bleed them out immediately on the beach and put them on ice.  Simmer them whole(gutted of course), with fresh garlic, a can of whole tomatoes, onions and some oregano, salt and pepper.  Goes great with a hearty beer.  Salut

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2 hours ago, greenhornet73 said:

I’m not a fan of eating oily fish but I absolutely love mackerel fresh caught when I bleed them out immediately on the beach and put them on ice.  Simmer them whole(gutted of course), with fresh garlic, a can of whole tomatoes, onions and some oregano, salt and pepper.  Goes great with a hearty beer.  Salut

That's just the way my parents used to make them. :agree:

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15 hours ago, greenhornet73 said:

a can of whole tomatoes,

Yes, for people that don't like oily fish, I think the acid in the tomatoes cuts the oiliness.

 

My Uncle Johnny, while not in any way Italian, specialized in Italian cooking, and he would often make bluefish with tomatoes and onions and lemon.

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5 hours ago, Steve in Mass said:

Yes, for people that don't like oily fish, I think the acid in the tomatoes cuts the oiliness.

 

My Uncle Johnny, while not in any way Italian, specialized in Italian cooking, and he would often make bluefish with tomatoes and onions and lemon.

 

Last time I grilled mackerel I split them and stuffed them with onions, tomatoes and olives with lots of crushed black pepper.  Coat the outside with olive oil and cook over high heat 3 to 4 minutes each side.     I had to eat them out on the deck because my wife was home, but they were delicious.


We also  have cooked mackerel steaked, floured and pan fried.  Also very good especially with the roe cooked in a pan along side also floured and pan fried.  

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