[Alas Babylon!]

How does a Spanish mackerel compare to a blue fish, taste wise?

I’ve caught lots of blues, and they are an oily fish and tend to have a fishy flavor, unless you get all of that dorsal vein out and grill them to drain the oil. I usually grill them directly over a flame and then fry them with tomatoes, onions and peppers and they’re then very good eats.

Would you recommend doing the same for Spanish mackerel?

[rodguy911]

Glad you asked.It's very important how you clean these fish. To begin with if you fillet the smaller macks make sure you don't introduce much fresh water at all it ruins the fillets. Also if you grill the macks make sure you get all the belly meat out and go for a pure white fillet with the skin on.

If you oven cook them remove the skin and go for once again a pure white fillet. When fresh they are as good as it gets. Yes bluefish can be oily but that's good for your health. I like to steak bigger macks--5 lbs and up. They make great steaks.

Gut them, cut heads and tails off and stake the rest.

Marinate them in Zesty Italian dressing for a few hours,then grill them and remove the bones and skin in one fail swoop. You are left with great stakes nearly as good as wahoo.