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Kayak Fishing Going out on the seas in very small plastic boats and getting towed by very big fish!!

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  #1  
Old 08-07-2004, 11:19 PM
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Went out on the yak for the 1st time since June.

Lots of Jumbo Sea Robins and Short Fluke

Then...

28" Spanish Mackerel - My 1st (pictures to follow) They where bliz'n out front but could only hook up w/ the 1.
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Old 08-07-2004, 11:19 PM
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Went out on the yak for the 1st time since June.

Lots of Jumbo Sea Robins and Short Fluke

Then...

28" Spanish Mackerel - My 1st (pictures to follow) They where bliz'n out front but could only hook up w/ the 1.
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Old 08-09-2004, 08:10 AM
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glad to hear you got out and into some fish. Looking forward to seeing the pic of the Spanish Mac.
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Old 08-09-2004, 08:28 AM
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Congrats on the Spaniard. I want to see it too.
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Old 08-09-2004, 09:40 AM
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It's not the best pic.
I had the best view of it's teeth when it was in my yak near my boys
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Old 08-09-2004, 09:45 AM
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The color on these fish is out of this world.
Unfortunately it fades quickly after they die.
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Old 08-09-2004, 09:57 AM
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Ahhh.... Kayak fishing.
It's good to be back in the groove.

Not to mention it keeps me out of THE MUD HOLE
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Old 08-09-2004, 10:13 AM
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good job Scooby, did you eat it? How do them things taste?
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Old 08-09-2004, 10:49 AM
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Soooooooooooo GooooooooooD
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Old 08-09-2004, 11:37 AM
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One of the best eating fish ever if kept in good condition. Great to see you back on the water. Loads of small blues off Keyport and in the past I've seen Spanish off Union Beach..go figure.
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Old 08-09-2004, 02:03 PM
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I expected it to be similar to a bluefish (oil and dark colored flesh)
Boy was I wrong. It's the other White meat.
(Did bleed it immediately)

I don't think the fish even has scales. Just the slimmest of slime of slimes, coating it's skin. The slime just didn't want to come off my hands.

From what I read: They say it's a must to cook Spanish Mack right away. Why is that? Can it be frozen, or at least sit in the fridge for a day or 2?
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Old 08-09-2004, 02:29 PM
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In general, fish that have high metabolisms and high oil content spoil very quickly. Some, like bluefish, have strong digestive enzymes when they're on the feed that go to work on the fishes own flesh as soon as you kill it. I have found that bluefish promptly bled and iced can stand a day or two in the fridge or a short time in the freezer. They are never any good no matter how soon you cook them if you don't ice them right away.

I'm guessing a Spanish mack is in this same category. I ate a Bonito last night that I caught early Saturday. Got iced right away and it was fine.

I think a lot of fish taste better (better texture) if fillets are rinsed in salt water (maybe not in NJ) rather than fresh.
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Old 08-09-2004, 02:41 PM
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Bonito... that's the next thing I want on my menu. Sashimi style.

I usually keep 2 to 3 frozen bottles of water in the hatch and cover the fish in burlap bag, and bleed everything right away to boot.

I'm a big believer in the fact that the longer a fish is in the surf/open ocean vs fresh water (bays/river) - the better it tastes.
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Old 08-09-2004, 03:17 PM
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Didn't try any bonito sashimi, family wasn't in the mood. It is fine eating fish but not terribly close to tuna in my opinion. Would definitely give it a shot as ceviche though.
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Old 08-10-2004, 09:38 AM
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I wouldn't sashimi bonito. Much better cooked.
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