Boatless Fishing Forum, Reports, Info

Makes me hungry.

Yea, I had some frozen spanish macks grilled and marinaded in lime juice. Delicious!

I'll have to try that recipe!

wow..thanks...

got to try that the end of this week to impress my girlfriend...

anyone who'd cook for me like that with a little vino on the side would def have me hooked!

bro, are you honestly saying frozen fish taste the same as fresh? c'mon

I think he is saying the common thought that macks have to be consumed the same day they are caught is untrue.

i'll give you that.

in hawaii there's a phrase that the fisherman use "freezing fish is a sin"

speaking of hawaii... here's a recipe for FRESH and big spanish mackerel (not the little dinks that come up so often) you gotta use mackerel with tough meat

this is called "Poke" (pronounced POE-KEE)

btw i never measure, i just go by taste
- fresh mackerel fillets, cut into bite sized pieces (don't let the ice burn the fillets - keep in sandwhich bags and place on ice)
- soy sauce
- sesame seed oil
- siracha (hot sauce can be found in any asian store)
- furikake (seaweed flakes can be found in any asian store)
- diced red onions
- diced green onions

mix this all together and well. put in fridge for about 30 mins. enjoy on top of bed of hot rice. whenever i make this for parties people are overwhelmed that this is RAW MACKEREL! it's great - it's a very common food in the outer islands of hawaii.

btw - not dissing the first recipe on this thread, i think it's GREAT - i would just use fresh mack, my personal opinion

You guys got me HOOKED on this thread. I am already making the first recipe tonight and will shoot for the second one Saturday.
(maybe catch my own fish buy then lol)

I got 3 good and simple ones (none take more than 10 minute prep time) and works good with any fish fresh or frozen.


1)
ingredients: flour, egg, dried parsley, salt/pepper and squeeze of lemon (for taste/garnish) and a skillet with olive oil.

in a dish beat the egg and spices. dip the fillets in the flour and then the egg mixture then the flour again and lightly fry both sides in a hot skillet with a bit of olive oil.

Before serving squeeze lemon over it. VIOLA!

2)
ingredients:
white wine
garlic (chopped)
salt
crushed hot pepper flakes (optional)
dried parsley
butter
olive oil
lemon (squeeze on top before eating)
Italian bread crumbs (I only use vigo)

Melt the butter and combine all ingredients in a large pyrex type of dish. Lay out your fish in the dish and top with bread crumbs.
Then simply bake until the top is a golden crisp.
You end up with a great tasting dish that has a delicious crispy top from the breadcrumbs. Viola! Also really good with any seafood (scallop, shrimp etc)


3)
ginger paste (in a tube at any market)
soy sauce
honey
sesame seeds

Combine all ingredients except seeds. Glaze the fish, bake and baste a couple times, 2 minutes before taking it out... sprinkle with seeds. If you want a garnish for color you can sprinkle with a bit of chopped green onion on top very finely chopped) Viola!

Enjoy.. I do lol!

this thread is getting me ridiculously hungry

Feisty-Fun-Fishing wrote:

3)
ginger paste (in a tube at any market)
soy sauce
honey
sesame seeds

Combine all ingredients except seeds. Glaze the fish, bake and baste a couple times, 2 minutes before taking it out... sprinkle with seeds. If you want a garnish for color you can sprinkle with a bit of chopped green onion on top very finely chopped) Viola!

Enjoy.. I do lol!

all great stuff - This was my standard duck glaze for many years, minus the seads. Slow roasted

Great taste buds think alike

You should call that "Mackeral Pizza". That's what it looks like.

Looks tasty though!

STORMRUNNER dropped me off an asian Mac Salad today at DFP that was just awesome!

Hey Rick( stormrunner ) , if you happen to see this - fess up the sauce recipie will ya, that thai peanut sauce was really nice !

Sorry to derail...