"Harry Krause" wrote in message
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NOYB wrote:
"Harry Krause" wrote in message
...
NOYB wrote:
"Harry Krause" wrote in message
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NOYB wrote:

Been fishing this past week, Herring?
I have. Unfortunately, red tide is in full force down here. Dead
grunts, catfish, and bait are everywhere. I fished the backwaters on
an outgoing tide (no red tide in the bays), and put a pompano, a
large spotted trout, and a mangrove in the cooler for last night's
dinner.
We lucked out yesterday with some spanish mackerals and some bluefish.
I had heard that they were in a specific area, and apparently everyone
else did, too, because there had to be 35-45 boats fast-trolling the
same area. Clarks Spoons and rubber tube baits worked.

I love catching blues on really light tackle.
I like catching blues too. But the macks annoy the hell out of me.
They don't fight very well (except for the larger ones 24 inches), and
they cut off my sabiki rigs right above the weight. They also taste
like crap...the meat is much too soft. About the only thing they're
good for is chunking up and sending to the bottom as jewfish candy.
Some guys use them for tarpon bait too. If I lived in the Keys, or the
Eastern seaboard, I'd keep all that I could get my hands on for marlin
bait.

Spanish mack fillet out nicely. I put a mixture of lime juice and onions
on them, and they grill up delicious. They're usually too small to cut
into steaks, though.


It's not the taste, it's the texture. They're much too mushy for my
taste. I like a firmer meat like pompano/permit, grouper, cobia, wahoo,
etc. Flounder/fluke is about as soft a fish as I can enjoy...but macks
are much softer IMO.




If you grill them, the flesh firms up.

If I grill them, they fall apart and slip through the grates.

Do you use one of those basket-type devices that close over the fillet from
both sides before grilling?