Page 77 - Bush 'n Beach Fishing magazine

An old stainless steel kitchen sink makes a great fish smoker.
Smoked and ready to enjoy.
Spanish mackerel in the Torres Strait
* from P76
before dragging it aboard, and make sure your feet are clear.
the fillets and turns them mushy – it also increases freezer burn.
If releasing, leave the fish in the water and use a large set of pliers and lip grips to control the head. I’ve heard of many nasty incidents involving teeth and treble hooks over the years, so care is needed.
Happy hunting for spaniards, I’ve certainly been enjoying some smoked mackerel in the kipper re- cently – bloody beautiful. Be sure to check out my fishing adventures on my Fishing Missions- Northern Australia Facebook page.
To ensure best-eating quality, it is important to bleed the fish imme- diately and put it on an ice-slurry. Avoid washing fillets with fresh water because the water is drawn into the flesh, which deteriorates the quality of
Instead, wipe down fillets with a paper towel and either cryovac or wrap tightly in cling wrap in meal- sized portions before freezing. Ox- ygen and fresh water are the enemy of saltwater fish fillets.
Spanish mackerel ready for smoking.
Butter knives turned into mackerel catch- ing metals.
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www.bnb shing.com.au Bush ’n Beach Fishing, June 2020 – Page 77
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