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Post by saltydawg44 on Mar 29, 2024 14:00:24 GMT -5
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Post by lemaymiami on Mar 31, 2024 5:34:40 GMT -5
Spanish macks are possible year 'round along the coast of the Everglades - even up inside the rivers that drain out of the Gulf Coast between Cape Sable and Lostman's (where I am most days...). Usually the first sign they're around is when my anglers lose a bucktail or leadhead with a clean cut-off... My biggest surprise is how bigger specimens (3 to 6lbs) like to attack popping bugs meant for speckled trout. Seems the head of the bug keep those razor sharp teeth from hitting the leader... Although we could seriously target macks during late fall and winter out to the west of the banks that line the perimeter of Florida Bay - ours are more of an incidental catch... and occasionally well up inside the interior of the 'glades on a strong incoming tide (that's also when we encounter cobia in places like Whitewater Bay...) every now and then.
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Post by illinoisfisherman on Mar 31, 2024 13:57:13 GMT -5
We ran into a school of huge Spanish at a tower south of Carrabelle once. Never measured any but they all seemed more than 2’. We were catching then two at a time using a drop shot technique on any cut bait we had . Suddenly the cudas showed up and all we were reeling in were heads. We stopped feeding the cudas and moved on.
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Post by olmucky on Apr 4, 2024 20:03:45 GMT -5
Man do they make the finest smoked spread.
And fresh filets fried in a pan ain’t bad either.
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Post by tankered on Apr 5, 2024 9:02:46 GMT -5
Spanish are one of my favorites. Great every way from raw to smoked and everything in between.
When I see people using them for shark bait I seriously want to wring their stupid necks.
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Post by tampaspicer on Apr 5, 2024 9:36:48 GMT -5
Man do they make the finest smoked spread. And fresh filets fried in a pan ain’t bad either. I love them filleted with the skin on. Cut the redline out to get 4 strips. Put them on some foil skin down with a little butter and seasoning on top. Cook them on the grill until done. Meat peels right off the skin. Enjoy!!!!!!!!!! |
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Post by mackeralsnatcher on Apr 6, 2024 10:42:14 GMT -5
Man do they make the finest smoked spread. And fresh filets fried in a pan ain’t bad either. I love them filleted with the skin on. Cut the redline out to get 4 strips. Put them on some foil skin down with a little butter and seasoning on top. Cook them on the grill until done. Meat peels right off the skin. Enjoy!!!!!!!!!! Thats exactly how we do it when we go over to the beach. 5 minutes from catching them to on the grill.
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Post by cyclist on Apr 10, 2024 11:27:39 GMT -5
I love them filleted with the skin on. Cut the redline out to get 4 strips. Put them on some foil skin down with a little butter and seasoning on top. Cook them on the grill until done. Meat peels right off the skin. Enjoy!!!!!!!!!! Thats exactly how we do it when we go over to the beach. 5 minutes from catching them to on the grill.
Ain't nothing wrong with fresh fish, but....there is another way!
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Post by mackeralsnatcher on Apr 10, 2024 11:34:33 GMT -5
Appreciate that BUT it's a bit to much for my culinary skills  |
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Post by cyclist on Apr 10, 2024 11:44:32 GMT -5
Appreciate that BUT it's a bit to much for my culinary skills I'm gonna try it. I posted it in the kitchen, wonder if anyone has done it. It kinda goes hand in hand with Ike Jime.
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Post by richm on Apr 11, 2024 5:47:40 GMT -5
You guys are going "over the edge"!
I thought bleeding a fish was taking it a step far in many instances. Then we add "aging fish meat" to improve texture and flavor. Wow.
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Post by tankered on Apr 11, 2024 13:40:19 GMT -5
Yea. Aging fish doesn't sound like something I'd try.
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Post by illinoisfisherman on Apr 11, 2024 17:35:15 GMT -5
I don’t like aging any kind of meat. There is a restaurant a few miles away that specializes in aged steaks. Kind of scares me. With my luck I would get one that was aged too much.
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Post by richm on Apr 12, 2024 6:25:57 GMT -5
I don’t like aging any kind of meat. There is a restaurant a few miles away that specializes in aged steaks. Kind of scares me. With my luck I would get one that was aged too much. Up north we'd hang deer if the weather permitted. I never had a tough venison steak until moving down here and eating FL & GA deer. The main diff was hanging them for a week or two vs chopping them up a couple hours after the kill to get em on ice. They age the beef in meat lockers and tend to keep an eye on them. |
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Post by illinoisfisherman on Apr 14, 2024 17:29:36 GMT -5
Those Iowa corn fed whitetails are the absolute best.
I’ve seen herds of over a hundred crossing the road near Dyersville Iowa ( Dyersville is where the shot the Field of Dreams movie and was Home of Tony’s Toys back then.
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