Spanish Mackerel are one of 1,500 species that visit the Gulf Coast of Florida every year. They travel the coastline in schools herding bait and hitting almost anything that’s in front of them. They are quick, strong, and as a result…tasty!
Containing some of the highest concentrations of Omega 3 fatty acids (those are the good fats) Spanish Mackerel are a healthy choice when eaten fresh. Due to their high-fat content they don’t freeze well and will go rancid within a few months. We have also learned store-bought varieties are sometimes treated with preservatives to sustain freshness. We recommend following the first principal of Catch & Cook by eating them fresh!
We often catch Spanish Mackerel while trolling inshore. Where there is one there are many, which means it’s not uncommon to come home with a few. Once you catch them, place on ice in a well-drained cooler to preserve freshness.
Our favorite way to eat Spanish Mackerel is to smoke them. Smoking is a great way to preserve fish and is also ideal for bringing fats to their full flavor potential. WARNING: Once you learn to smoke there’s a good chance you’ll desire to do it more. Best to learn it well, get creative, and practice often! You may use a commercial smoker (in which case I would follow those instructions), or a charcoal grill. We prefer our charcoal grill for its ease of use, quick turn around time, and added flavor.
YOU WILL NEED: Charcoal grill Hardwood chips
Dry brine (salt/sugar) Mackerel (skin on filets)
DIRECTIONS:
1. Cover both sides of filets generously with equal parts salt/sugar and refrigerate.
2. Allow fillets to brine 1-2 hours depending on thickness. (Meat will shrink and salt will leach water.)
3. Rinse thoroughly and pat dry. Allow fish to come to room temperature (about 1 hour or until outside of fish becomes tacky).
4. Soak wood chips in water while you wait.
5. Once fish is at room temperature, heat coals, and clean grate.
6. Move coals to one side of grill and top with a few wood chips (they will smoke). Add grate.
7. Place your fish opposite your coals covering with lid (holes above fish).
8. Maintain the temperature of coals (175 – 225 degrees) while adding wood and adjusting ventilation until fish is thoroughly smoked.
NOTE: The brine cooks the fish. Smoking is meant to evaporate water and add flavor. The longer you smoke your fish the more flavor you’ll get. Enjoy!