$12 spanish mack (aji)

[pingpangdang]

Originally Posted by King Saba

Bait tastes good. A bonus for me when I manage to find some spanish is turning them into sashimi. I usually ice them ASAP after bleeding them, gutting them on the spot, and to scraping out the blood.

Keep in mind though that our Spanish Macs and Greenies taste totally different from Atlantic Green Mackerel and Japanese Green Mackerel. In addition, there are various species of Aji around Japan some get over 3lbs I believe. For whatever reason our macs aren't as fatty as those mentioned above. They still taste good though.

Doubt everyone knows what saba means....but you are the true King of the mackerals!

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[King Saba]

Originally Posted by pingpangdang

Doubt everyone knows what saba means....but you are the true King of the mackerals!

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I'd love to see pics of the local fat ones you got. lol I suppose so. Another bonus to eating macs is that they have low levels of mercury since they grow fast and aren't in our waters for as long other fish.

[PescadorPete]

Bait fish lunch in Southern Spain. Sardines rubbed with rock salt and grilled over an open charcoal file on the beach. Pretty tasty.

[alanw]

The "Spanish" here are Jack Mackerel

[pingpangdang]

Originally Posted by PescadorPete

Bait fish lunch in Southern Spain. Sardines rubbed with rock salt and grilled over an open charcoal file on the beach. Pretty tasty.

Very similar to what they do in Japan. Stayed at a mountain bed and bath that had trout and salamanders cooked that way...pass on the salamanders next time

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[FullFlavorPike]

Diving in the kelp, I've seen some huge Spanish macs. I think the big ones (the size of your forearm) tend to roll solo, in twos and threes, which is why we don't catch them as much, since we target the big schools of smaller fish for making bait.

[pingpangdang]

Originally Posted by King Saba

I'd love to see pics of the local fat ones you got. lol I suppose so. Another bonus to eating macs is that they have low levels of mercury since they grow fast and aren't in our waters for as long other fish.

Had some a while back near the south reserve...rampant that day. Since then typical hand sized models.

Per wiki they can get to 34". Larger ones move inshore and north in the summer. Range from up north to baja.

https://en.m.wikipedia.org/wiki/Pacific_jack_mackerel

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[Sheephead]

Originally Posted by King Saba

I'd love to see pics of the local fat ones you got. lol I suppose so. Another bonus to eating macs is that they have low levels of mercury since they grow fast and aren't in our waters for as long other fish.

Go to LJ soon, there's a few schools of 20+" built like a tank mac's. Got a 22" yesterday.