Climate Change Catch & Cook: Spanish Mackerel...in NJ!! Miso Glaze

[@SushiWithDan]

I pay $20 for that plate at a dine in. Geez man, you made that look good and simple recipe to follow.

[@CookingandFishing]

Haha thanks Dan! midnight filming = miso glaze, couldn't do anything more complicated than that!

[@fireballdriver5105]

We caught a whole bunch at OBX. I had my first spanish mack. Vinegar pickled like Japanese Mack. It was good. But I think you have to peel the skin off. Definitely great tasting fish.

[@CookingandFishing]

I'm not even that big on fish, but that thing was delicious!

[@fireballdriver5105]

@@CookingandFishing We were on a charter and to be honest, it was kinda boring. Light tackle trolling was not really exciting even though we caught a lot.

[@CookingandFishing]

@@fireballdriver5105 nah trolling ain't fishing...you should've told the captain to stop and cast even if it meant fewer fish!

[@SurvivorDiet]

Thanks Roger. Great tutorial. I just caught a nice pollak yesterday and I was going to Panko crispy fry it but now I'm thinking miso glase with a torch to finish. I have caught and eaten many spaniards down in the Keys - delicious. Would be great to see them in more numbers up in Jersey. There are so many people who think they clean up and taste like the typical boston or king macks but they are so different. Thanks again. Keep it up.

[@CookingandFishing]

They are definitely in their own category. Beware that some fish esp after freezing (pollack for instance) will weep so much water during roasting that it'll wash the glaze off. I would pre-salt a piece of that fillet and let it firm up in paper towels before trying this recipe.

[@christopherbiegel9553]

Out here in the NE the only way I can get Spanish mackerel is frozen at the local Asian supermarket. Do you think it's worth trying this recipe on that (I'm going to try it on other fish I catch around here) or do I really need fresh fish?

[@CookingandFishing]

This recipe will work on any thin-ish fillet...the classic miso glaze was done with salmon. I would say wait a few months and you might find some Spaniards in your hood lol...in the meantime, any fish will do!

[@Glaciershark]

Good looking fish. I like the cutting board and head chop sound. 😮

[@rod5330]

I watch your channel all the time but I swear to god I get so jealous when I can't eat it with you two.

[@CookingandFishing]

lol get the ingredients and cook! Thanks for watching!

[@laundry08]

Yes!

[@CookingandFishing]

been awhile since a catch and cook I know!

[@laundry08]

Great job! I get spanish all the time from HMart. They're really good but not bled out. I butterfly and grill at high temp w/s&p, a little lime, that's it. Very forgiving fish to cook. I want to get some on the beach so I can properly prep and enjoy their full potential as you have! Did ShoreMoney get him on metal?

[@CookingandFishing]

I caught that one!!! He just bled it and walked it back to the car lol...Yes, seems like a generous cooking window on these fish, and from what I can see you definitely want to ice it down asap and keep it cold. For these Spanish Macs I'm willing to tote a cooler from spot to spot lol

[@laundry08]

@@CookingandFishing Sorry dude! Credit where credit is due.

[@CookingandFishing]

@@laundry08 :) :)

[@regularsoutherndad1637]

Very good channel...Very good catch and cook!

[@CookingandFishing]

ty!

[@dingfishing1186]

Mad skillz and loved the taste reactions, lol. Now I Gotta go catch some Spanish Macs

[@shore-moneyfishing1939]

Dingthings Fishing Macs over sea biscuit !!

[@CookingandFishing]

Haha I need 2 more for...experimental purposes. At least one raw prep needs to happen with spanish mack!

[@dingfishing1186]

@@CookingandFishing Nice, can't wait to see them! Sashimi grade fish for sure.

[@aarons2moody]

That looks really good.

[@CookingandFishing]

The fish itself was VERY good, I just didn't f it up lol

[@curtisg.8671]

Dude, this fish looks so darn good. I didn't keep any!! Haha. Caught so many this year too. Maybe when I hit the ocean side up I'll get some off shore. Very awesome fishing/cooking Roger. SOL chef.

[@CookingandFishing]

haha thanks!! Honestly if it weren't for my cousin I wouldn't have kept it either...the walk back to the car is brutal, but he's had it before and assured me it was worth it. Now I know...and next time I might have to lug the cooler onto the beach!

[@rbuenafe100]

What the heck dude! I just had lunch and you made me hungry again. That looks delicious! I will definitely try your recipe. Will this work with any fish? Thank you for making awesome contents.

[@CookingandFishing]

Yes, any fish...but thin, fatty fillets are best :)

[@romancallum9239]

instaBlaster...

[@fishingpeconics9209]

Looks great. Think that glaze would work well with cocktail size blues?

[@CookingandFishing]

100%, the only thing is blues will weep more moisture and can wash off the glaze. I would "quick cure" the fillets with a little salt, wrapped in paper towel/foil, and let it firm up in the fridge for 2 - 6 hours. Then it'll be nice and dry during the roasting process. Go for a slightly thicker consistency on the glaze, and really blast that oven temperature. Good luck!

[@fishingpeconics9209]

Thanks man. Anytime I use your recipes I get rave reviews.

[@lazybeaver9683]

Looks freaking good brotha man! That's nuts you caught a Spaniard up here

[@CookingandFishing]

Thanks! Usually guys will catch a few late August, but nothing consistent...this year they've been around thick since June!

[@peterpantelis1255]

I caught one of these a month or two ago, and it was probably the easiest fish to filet I've ever done.

[@CookingandFishing]

Agreed. Made me look good on camera lol

[@fishin4life]

Can you recommend a good filet knife? I just tossed my Walmart one in the garbage couldn’t even cut through my fluke this weekend lol

[@CookingandFishing]

Well, you have to be able to keep any fillet knife sharp with a honing steel or stone. Letting it get dull to the point of no return = garbage, or a lot more work on coarse stones to bring back the edge. Personally, for most fillet jobs I like the cheap rapala fillet knife: ebay.to/2Yx7AEB It's got a nice belly and curve to the blade, and I'm used to it.

[@woodsteeth]

what a beautiful filet job!

[@CookingandFishing]

Ty! I took it very slow...when you only have one specimen it's like open heart surgery haha

[@doctoredable]

Remember when Eddie Murphy said "you can smell it!"

[@doctoredable]

If this fish is better tasting than black sea bass sauteed in butter lemon and capers I want to try some!!

[@muzikaime5509]

Is the restaurant opened yet ? & the cousin awesome job with the camera ..

[@shore-moneyfishing1939]

Muzika Ime thank you! Working that cam on zero sleep.

[@CookingandFishing]

lol thanks! no restaurant on the horizon...I love fishing too much!

[@JerzyAnt609]

Lmao he says fukk me

[@CookingandFishing]

Every now and then I get a slight stutter when I'm tired...that filming session took ages lol

[@sheppeyfishtales]

Great video. Hungry now though! Sub from the UK 🎣 👍 🇬🇧

[@CookingandFishing]

ty!

[@junaidahmed3980]

Awesome.

[@ReinaldoMiguel]

Now I have to go out and catch me some more Spanish just to try this dish 😀

[@CookingandFishing]

You do!

[@xavierwinterhalter439]

I think it’s a oriental thazard (Scomberomorus niphonius) and not à spanish macquerel.

[@CookingandFishing]

Lmao are you saying that bc we're Asian? I'd say that's unlikely since we're in the Atlantic Ocean!

[@matthewprestine1974]

well with a nice 30 year grand solar minimum coming you better get them while you can, every year it will get a bit cooler and nastier

[@CookingandFishing]

Lol yeah? maybe the fluke will come back from Nantucket then!

[@doctoredable]

Climate change or simply a variation in seasons?

[@CookingandFishing]

I think as time goes by the answer is pretty obvious...whatever it is, I welcome the Spanish macks!

[@doctoredable]

@@CookingandFishing Temperature changes on our planet have fluctuated greatly ever since humans have recorded them. Another possibility is that the earth's temperature will rise because of the increasing populations of many species including humans. Bottom line is that you and I will never know and the earth will exist long after we die.

[@fisherofman6004]

Why gut and head before filleting, especially with Spanish hold the head and find the backbone with your knife and lop the side off

[@CookingandFishing]

It's a cleaner process but either way works if you're cooking it. Head/scaled and gutted is standard for raw preps so you're not swiping through guts/scales and having to wash off fillets.

[@WallyOutdoors]

Climate change.. Ya ok. 😂😂 And what’s the point of taking the head off and removing the guts and blood line when you are just gonna filet it?? Just filet it man.. Extra work unless you save the heads and gut for something.. Even then it’s all one piece. My useless opinion.

[@CookingandFishing]

Haha it's bc I didn't want to rinse the fillets in water after removing it from the rack. Removing the head makes filleting easier...anyway, it's how the Japanese do it. Yes, more work...but the end result is cleaner and firmer fillets. When I do fillet whole, I'll rinse off blood/guts etc in salt water.

[@WallyOutdoors]

@@CookingandFishing To each his own. I def agree about putting the filet in salt water after though.. Thanks for the reply.. Tight lines..

[@CookingandFishing]

@@WallyOutdoors Also keep in mind...we only had the one fish. I'm sure if I harvested a dozen heading/gutting would be out of the question lol. Cheers!