The Miami Herald Fishing Guide used to call them excellent eating. I like them fresh, never frozen. If you do freeze them I like to eat them with a tomato sauce recipe with peppers, garlic, and a few other ingredients to kill that fishy flavor that they get after sitting in my freezer.
Fresh boneless fillets broiled with lemon and your choice of seasonings (Old Bay, garlic salt or seasoned salt, thyme, etc.). Once frozen, not so great. They are also excellent to smoke over hickory or fruit wood - marinate in soy sauce and brown sugar mixture with some hot sauce or crushed red pepper.
Great on the grill or in a dip! They tend to be a little oily and a tad fishy compared to other species. Deep frying, broiling and Sushi don't show off a Smacks best side IMO. They are definitely worth keeping and eating though!
Eat them the same day you catch them. Just broiled some filets then topped with a parmesan topping just until lightly brown. Doesn't take long to cook them so don't over cook.
Fillet them and cut out the bloodline. Then fry then up like you do trout. You can't tell the difference.
If I do freeze them, they get smoked and made into dip.
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Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Agree with everyone that they are very good eating but tend to fall apart. Thus they make unreal fish cakes. Add a little crab or shrimp and you will be amazed. Also great to make Thai fishcakes, fish lasagna, etc.
I have found that cooking them as hot and fast as possible helps keep the texture a little firmer. Longer cooking times break down the protein which make the fish mushy.
I put them in a preheated oven at 550. Let them sizzle in their own oil until the skin is blistered. When the fish reaches 400 degrees (only the outer parts will get to this temp) , certain chemical reactions take place between the salt and protein that do not occur at lower cooking temps...that's why fried or grilled meat tastes better than the same meat boiled. A fish "baked" at 350 is basically boiling (or steaming) the inside of the fish. Hotter temps will make the fish smell and taste better.
Another benefit of fast cooking... the smaller rib bones tend to stay connected to the spine a little better, so easier to separate the meat.
I have fond memories of pan fried Spanish Mack's, really crispy, grits and eggs, over easy, for breakfast at a small local diner off Bayshore Blvd in Tampa when I was a youngster. Late 1960's.
Fillet them and cut out the bloodline. Then fry then up like you do trout. You can't tell the difference.
If I do freeze them, they get smoked and made into dip.
My daughter loves them broiled with teriyaki. Have to be fresh, or smoked if frozen.
"No free man shall ever be debarred the use of arms. The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government"
-- Thomas Jefferson, 1 Thomas Jefferson Papers, 334
Ceviche!!!! We caught one this summer while staying a week in siesta key fillet it, cut it in chunks, chipped up two tomatoes, red pepper, green pepper, sweet red onion, cilantro (a must) and mix it all together in lemon juice, till it's all covered up. We put it in the cooler for 2 hours and them chow down with crackers. It was incredible
The important thing is cut out the blood line, this way you will have 4 "fish fingers", instead of 2 fillets. Beer batter those "fingers" and quickly deep fry, serve with Ambar Dos Equis Beer!! WE remove ALL the dark meat from ALL the fish before we cook it (or freeze it). Yes, it makes excellent smoked fish dip.
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Do a search on goggle for fish spreads and you will see a bunch of idea's.
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If I do freeze them, they get smoked and made into dip.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
I put them in a preheated oven at 550. Let them sizzle in their own oil until the skin is blistered. When the fish reaches 400 degrees (only the outer parts will get to this temp) , certain chemical reactions take place between the salt and protein that do not occur at lower cooking temps...that's why fried or grilled meat tastes better than the same meat boiled. A fish "baked" at 350 is basically boiling (or steaming) the inside of the fish. Hotter temps will make the fish smell and taste better.
Another benefit of fast cooking... the smaller rib bones tend to stay connected to the spine a little better, so easier to separate the meat.
My daughter loves them broiled with teriyaki. Have to be fresh, or smoked if frozen.
-- Thomas Jefferson, 1 Thomas Jefferson Papers, 334
Here is a pic
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