[Sca-cooks] Spanish Mackerel

[Olwen the Odd]

>Been doing some work off the west coast of Florida.  While running the
>geophysical lines we've have been trolling and catching spanish mackerel.
>They have been running from roughly 2 to 6.5 lbs each.  I've been using
>James Beard's "New Fish Cookery" and baking and sauteing.  I've used the
>cooked left overs to make fish hash/pies.  We have been filleting them on
>the boat to take up less room in the ice chest.   Indeed we were catching 
>so
>many that we ended up throwing the 2 to 4 pounders back toward the end of
>the three day cruise.  I'm thinking about stuffing smaller ones per Beard 
>in
>the future.  Anyone have any alternative period suggestions.
>
>Daniel
>
Pickling or salting.  With mackerel it would be most likely 
pickling/brining, like rollmops.
Olwen