Fish of the Day Spanish Mackerel

FISH OF THE DAY SPANISH MACKEREL

Spanish Mackerel member of same group of fish as the Tuna and other Mackerels with Spanish certainly being  a little smaller but have two of same traits, they hall ass  like , NASCAR swimmers. Spanish mackerel in the 3-5lb range are fun to catch and tasty as well. Spanish as we call them usually are  about 3 pounds but if you know where and when to look can range upwards to 10lbs. Considered coastal pelagic fin fish, groups of big schools are always on the move and cover all the  Atlantic from New York  all the way around the tip of Florida and into the Gulf of Mexico. In the late summer and right now the Spanish migrates southward to spend the winter and early spring along Florida's southern coast, the reports we have us the Spanish are showing up in good numbers on the Atlantic Coast of the Carolina’s right now. They have some other names you may hear like, horse mackerel, spotted, mackerel, Spaniard, and Spanish mackerel of course.

 Spanish mackerel can be caught in waters off North America and the Caribbean. They are  locally found along the Atlantic coast from as far north as Nova Scotia and south to Florida along the Gulf  coast .The depths you catch this great fish range from 20-115 feet. They are often found in very large schools near the surface of the water. Large bait pods inshore in the spring can shower the top of the water when the Spanish show up and a lot of times the King Mackerel will be close by as well.

The point here is just like people north in the summer when water is hot and oxygen levels drop and back south when the cold weather comes. Let’s vacation in Mexico in the winter and Texas in the summer in the gulf. Follow the Spanish north as summer comes and starting early fall they migrate back south just follow the coast line of the Atlantic. The perfect water temp is 70-73 degrees so that is a key to where the Spanish will be.

 Spanish Mackerel you will catch range 2 to 3 pounds, but have been caught up to 35 inches. Spanish mackerel grow rapidly and then start to slow as they reach age 5 for males and age 6 for females. Spanish love smaller bait fish available unless they are big!, usually glass minnows.  Look for herring, menhaden, jacks, mullet, anchovy, or sardines depending on where you are. Spanish mackerel are often seen forcing schools of small fish into tight bundles and make them shower look for bait in big balls near shore  found over grass beds and reefs in early spring and you might be in for a rodeo.

 

Tackle Box: Light to medium tackle consisting of mono or braided line in the 12 to 20 pound class, wire or heavy fluorocarbon leaders and a variety of artificial lures. Rod choice should be in the 10-25 lb. range with a good power section MH and 7-7ft 6 inches in length.  You will have to ease up on schools of feeding fish and cast to them most of the time.Wahootackleandfishing.com likes Bomber salt hard baits and similar that is in the Blue, green, gold and chartreuse combinations, Saltwater rattle traps work well also Yozuri and speed and erratic retrieve. Diamond shape spoons and flutter spoons also work vertical and fast start and stop retrieve. Probably the best known lure for Spanish is the Gotcha from Sea Striker. 

If you want to know more about how to or where to catch Spanish mackerel send us a note and we will be happy to answer and if you want to book with a great guide we can help with that to. info@wahootackleandfishing.com

 

Recipe: Damn this is Good: Spanish Mackerel Escabèche

 

Ingredients

 

2   medium carrots cut into 2-inch lengths

1/4 cup   extra-virgin olive oil, plus more for frying            

2   large shallots, thinly sliced

4 thyme sprigs

4   bay leaves

1 large garlic clove, thinly sliced

 1/4  cup plus 2 tablespoons red wine vinegar

 Salt and freshly ground pepper

 4  6  ounces skin-on Spanish mackerel fillets

 1/4  cup prepared black olive tapenade

 

Using a mandoline, cut the carrots into thin strips. In a small skillet, heat 1/4 cup of the olive oil. Add the carrots, shallots, thyme sprigs, bay leaves, and garlic and cook over moderate heat until the vegetables are softened, about 6 minutes. Remove from the heat. Stir in the vinegar and season with salt and pepper. Let stand for 10 minutes 

In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Season the mackerel fillets with salt and pepper and add them to the skillet skin-side down. Cook over high heat until the skin is browned and crisp, about 4 minutes. Turn and cook the fillets for 1 minute longer, until almost cooked through. Transfer the fillets to a large, shallow glass or ceramic dish, skin side up. Top with the vegetables and their marinade. Let stand at room temperature for 3 hours, occasionally spooning the marinade over Discard the thyme sprigs and bay leaves. Arrange the mackerel on plates and spoon the vegetables and their marinade on top. Dollop with the tapenade and serve.

 

Recipe from: Chef David Swain