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As warm weather and more importantly warm water creep into the Northeastern Panhandle of water we all await one thing.........Spanish Mackerel. With the arrival of the first Spanish Mackerel, all anglers know that the larger and more desired pelagic species like Cobia, King Mackerel, and Mahi Mahi are not far behind. Cobia, King Mackerel, and Mahi Mahi
We will deal here with fishing from a boat so as you prepare to fish for Spanish there are a few things that you will need to have in hand.
1) A good Medium Light rod and reel. I use a 20 lbs class custom Rainshadow spinning rod with a Penn 5500 reel. You can go lighter if you want some really sporty actions but if a big Bull Red jumps on your gear, you will just have to say goodbye.
2. Spoons and Jigs. I use the typical 2 to 3-ounce small trolling weight, a "Mackerel Tree" with a Silver Horde spoon behind it, or just the spoon 4 feet behind the weight. Silver Horde Spoon are available locally at the Mexico Beach Marina Store. They will out fish a Clark spoon and will last a whole lot longer. One thing I always do with them is, once you open the package, increase the front and back bend a little. You want them to flutter. Repeat that re-bend each time you catch a fish or get a strike.
I troll 4 rods. The 2 outside rods both have the "Tree" set ups on them and the 2 inside rods are rigged with just weights and spoons.
When I drop my gear back I count seconds. The outside rods are 10 and 15 seconds back, while the 2 inside rods are 20 and 25 seconds back.
I troll between 4 and 5 mph and when I get a hit I keep moving at the same speed for a few seconds before reducing to idle forward to reel in the fish. There are times where you will hook 2 or 3 fish on the same rig at the same time.
This fishery is a blast, especially for kids. We normally freeze the smaller Spanish to use for bait later in the season and Smoke the larger ones. They are also good grilled the day you catch them.
This is how I fish for Spanish Mackerel. You may have a favorite method that is different. If so and it is productive, Keep on doing it.
This wonderful dish was inspired by Capt. Mitch Coleman of Floridaze Adventures.
Fresh Red Snapper (or other favorite white fish) Fillets skin and scales on. One fillet should feed One to Two people
1 cup Mayonaise
1/2 cup Shredded Parmesan Cheese
1 tsp Minces Garlic
Add all ingredients to a mixing bowl and mix. You are looking for a consistency like peanut butter. If too thin add more parmesan
Fillet the Snapper leaving the skin and scales on. This will help hold the moisture in the fish. Pat dry with paper towel. Add salt, pepper, and garlic powder to taste. Place fillets on the grill or under the broiler at 350 degrees. Cook at temperature for approximately 15 minutes or until fillet is white. Add topping. Cook an additional 5 to 7 minutes until topping takes on a golden color and serve. Do not overcook.
First off, I can not take credit for this recipe, but I will take credit for sharing it with you guys. We made this last night and it was AWESOME!!!!!
2 - 3 pounds of raw tuna loin
Fresh basil leaves
Egg roll wraps
1 Tbsp water
1 or 2 Eggs
Cut Raw Tuna into strips in 3 to 4 inches pieces. Should be the diameter of one of your fingers.
Chop or tear basil into small pieces. In a bowl, beat the egg and add one tablespoon of water. Layout 1 wrap at a time in a diamonds shape. Keep the other wraps covered with a slightly damp towel or paper towel. Place the tuna strip in the middle of the wrap along with the basil. Roll the wrap half way then fold the ends in, brush with the egg wash, and finish rolling. (the egg just helps the wrapper stick to itself)
In a deep fryer or in a skillet with oil covering the bottom, fry rolls until golden brown. Do not overcook.
Sauce: In a mixing bowl add mayo, 1/2 tube of wasabi paste (or more to taste), zest of 1/2 a lime, and the juice of 1 fresh lime. mix until well blended. It will be slightly green in color.
Serve on a platter with the dipping sauce. YUM!
Special Thank you to Deer Meat for Dinner for giving us the basics for this recipe.