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Spanish Mackerel

 
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laflaone



Joined: 05 Jul 2010
Posts: 3

PostPosted: Sun Nov 28 10 9:37 pm    Post subject: Spanish Mackerel Reply with quote

My daughter has given me some fresh spanish mackerel filets she and her husband caught a few days ago off Tarpon Springs.

I am going to smoke them on my green mountain grill. I would appreciate your posting experiences on smoking this type of fish. Rubs, skin on or off, temp, when done?
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232mako
BBQ Fan


Joined: 27 Apr 2010
Posts: 266

PostPosted: Tue Nov 30 10 4:47 am    Post subject: Reply with quote

Skin on, salt and pepper is all I use the flesh is very delicate and will fall apart without the skin. And I must say they are pretty awesome smoked.
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patruns
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Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Wed Dec 01 10 3:14 am    Post subject: Reply with quote

Mackerel tends to be a little more fatty/oily which is perfect for smoking. I can't add much more than 232mako has. Just keep it simple.
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laflaone



Joined: 05 Jul 2010
Posts: 3

PostPosted: Sun Dec 05 10 6:19 am    Post subject: Reply with quote

Thank you two for your replys. Close to what I have been thinking.
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Team DD



Joined: 29 Jul 2011
Posts: 6

PostPosted: Tue Aug 02 11 12:15 am    Post subject: Reply with quote

Sometimes I put a little italian dressing on the flesh side, then put some McCormicks seafood rub on it. Works out pretty good.
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