Catching more Spanish mackerel is a good goal for any angler, as these speedsters fight hard and taste great (just as long as you eat them fresh; remember, mackerel don’t freeze well). This can also be a tricky species to target, though. You want to make 2018 the year of the Spanish mack? Use these three tricks, and you will boost your catch rate.
BONUS TIP: Fillet your Spanish mackerel, skin the fillets, and slice the meat into inch-long strips. Then salt the meat and let it sit for half an hour. Rinse away the salt, put the meat strips into a zipper-lock baggie with rice wine vinegar, and allow them to marinade for two hours. Congratulations – you just made a simple form of “saba,” or pickled mackerel, which is eaten fresh as sushi!
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