Fillet Spanish Mackerel Step By Step (And How To Get Rid Of The "Fishy" Taste!)

[@Saltstrong]

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[@MMACAMVIDEOS]

There are many how to filet a fish videos, but this here is one of the better ones. Thanks for taking the time to go over the most important details more than once!

[@Saltstrong]

You're welcome! Glad it was helpful!

[@davidschnall4788]

Nicely done, though I’d bleed those fish before putting em on ice.

[@getmeoutofsanfrancisco9917]

Beat 'em, bleed 'em, and eat 'em.

[@jaybee006]

Awesome! I do the same but save the skin (awesome for triggerfish) and bellies (great for drum and flounder) for bait. Also, bleeding these guys by cutting the throat behind the gills really helps the taste.

[@walterrichards9825]

Thank you for sharing this - the info and the presentation / camera work were spot on - you are a good man!

[@saltwatermissions588]

Great content. We at Salt Water Missions are proud Salt Strong Insiders.

[@johnmiller4282]

Wish my dad had taught me that handle off the table trick. Can’t wait to try it after 40 years of filleting the wrong way

[@Saltstrong]

We appreciate the support! 💪

[@bythocaris]

Very nice video. Why don't you save the "white belly" cut into a trolling shape after removing the rib cage. It is great to use on a jig- bright and lasts a long time. Thanks.

[@harry4716]

Wow, thanks for the help. Used this video after my first fishing trip and it was highly useful. Will definitely use this channel next time.

[@SophisticatedRedneckery]

Nice! Highly recommend this to anyone looking to catch and cook their first mackeral!

[@leelunk8235]

YOU TEACH US ROOKIES WELL, THANK YOU BRO

[@ferdinandhuber8774]

man a thinner filet knife would make doing them easier, good video can't believe there are people that don't like eating mackerel

[@patscally5390]

Can fresh caught Spanish Mackerel be frozen after cleaning? I'd like to keep some for future use because I usually can't eat all I catch same day (or two).

[@Saltstrong]

Yes, if stored safely and correctly

[@roynoblin]

please tell me that knife. that was the best video i have seen and so smooth the way you did those fish.

[@adamw8941]

The knife is made by AFTCO.

[@roynoblin]

@@adamw8941 thank you

[@thenewgandhi2765]

Great video. He’s a beast. And that’s the sharpest knife I’ve ever seen. Let’s go

[@lisagibson9257]

Are you using salt water from the water around the dock or making your own?

[@Saltstrong]

Using saltwater from the bay

[@snookman9920]

Nice video Hollywood. I hate the carnie pitch at the end, though.

[@p.steven2413]

Really Nice Demonstration. Many Thanks

[@makkavalley9144]

This was satisfying to watch

[@jjson775]

Mark is really good

[@stefanieburlingame5944]

I was wondering the same thing as @Zakk Zakk. Salt water soak from the ocean or make it yourself?

[@joshboyd6570]

I'd like to know this as well

[@tonyd2776]

Spectacular video

[@ryanvlasic1849]

What fillet knife is that?

[@richardstrouth2359]

I have heard that spanish do not keep in the freezer. Is this true and how long will it keep frozen

[@Cocokiki561]

It's true they're best fresh. Don't freeze well

[@PGKOURY1]

What size AFTCO knife are you using in the video? Appears to be the 8" or 10".

[@Saltstrong]

I believe this one was the 8" version.

[@PGKOURY1]

Thank you. Do you recommend the 8 over the 10 assuming you have had experience with both?

[@travisbishop4840]

Did you pick up the piece you dropped while bagging?

[@brandon_g_808]

Nicely done! I filet my tuna the same way.

[@kevinmencer3782]

What is the best fillet knife on a budget?

[@iamatt]

DEXTER - USA MADE

[@leatherjack5036]

for the salt water part do you just get it from the ocean?

[@sifu1965]

I was wondering same? Make salt mixture or from place caught?

[@dowlingadvisor]

yes

[@jelly_fishing]

Thanks for the great tip. Any suggestions for preparing the mackerel for cooking at home ?

[@alimitchell5346]

Try brushing with marmalade...then BBQ. It works..trust me..41 years a chef.. You will thank me later...it's lush.

[@alabamasmokeywilson6818]

Great Videos This is a very educational video ! Thanx for the tips .Smokeywilson

[@Dev-gl3lf]

Thanks

[@Saltstrong]

No problem!

[@AnonZero0]

*Thank you.*

[@antarwynhightower6810]

I would like one of the baits

[@michaelburke3552]

Nice video. I also like the gloves the Capt wears. One question on the gloves, after fishing and cleaning how do you clean the smell off. Thanks

[@adamw8941]

I wear Glacier Gloves and afterwards I hose mine off with a hard hose spray and then machine wash them with my other fishing gear. Line dry.

[@michaelburke3552]

​@@adamw8941 thanks

[@ToddDinkins]

Sweet!

[@Saltstrong]

Agree! Thanks for watching!

[@falconwings]

Every time I try Spanish Mackerel I find it extremely fishy. Have I just had back luck? It looks so white and soft 🤤

[@johndoe1778]

Yep same it always tastes like my bait -.- not a fan at all although I can eat it if there’s nothing else it’s just the flavour is as I say like bait/extremely fishy

[@tmoney0212]

@@johndoe1778 what do you expect it’s fish

[@andyvaldez212]

If final plating presentation is important to you, here's a tip; gut the fish first by making one clean slice up the belly and remove the organs. Then rinse out the abdominal cavity in cold water making sure no blood is left behind. Mackerel is rather gammie, and it's blood is very rich in color but more importantly in 'staining' power. If you don't clear out that cavity as you can see in this video, the blood will get on the fillet and when cooked the blood looks a bit like a stain... not important of course if you'll make this fish in sauce but if you use Mackerel for butterflying over hot coals, that stain will be visible and have a greyish hue.. not pretty.

[@Saltstrong]

Thanks for the tip!

[@squidward3907]

Is that knife he's using sharp?

[@pierre06140]

Why Can’t you use the rest of the fish has a bait instead for next trip ?

[@Saltstrong]

You could if you needed it

[@BrotherTay]

Listen to this guy his dad knew what he was talking about

[@CorekBleedingHollow]

Would've like to see the birds feed off the scraps and leftover pieces

[@chabbelito]

I think his knife is really sharp guys

[@suzannemiller507]

So when the big fish eat the little fish you he consider how to eat that fish without inflicting so much pain on it lol .

[@Saltstrong]

Not sure the big fish cares!

[@generaltsao2616]

Our local sharks

[@KoLuX57]

The knife was from bile, so mackerel meat may be bitter.

[@Saltstrong]

Thanks for the feedback.

[@paulcarpenter8152]

I really hope the sharks got some

[@leelunk8235]

I'LL KEEP THE SKIN ON, THAT'S A LOT OF OMEGA 3'S AND COLLAGEN I'M NOT DISCARDING

[@ryan_poul757]

Bleed them before you clean them

[@alimitchell5346]

You should have bled the gills when you caught it...blood in the flesh isn't good

[@desert1cop]

Who gaffs a fish that small ?

[@BeeRich33]

Hahaha "Voila" not "Walla"

[@Saltstrong]

Thanks for watching!

[@mattgurin6168]

gotta bleed those fish as soon as you land them boss

[@Saltstrong]

Thanks for the feedback!

[@2thehook773]

You're supposed to bleed them out when they are still alive or it will have a very gamey, oily taste.

[@mattbackvass]

not an issue at all with spanish mackerel if you process them the exact way he does

[@fromthepublic9636]

@@mattbackvass I'm confused, when the fish dies, the liver immediately releases bile into the meat, regardless of ice

[@mattbackvass]

@@fromthepublic9636 I understand the biology, but I am saying from personal experience I've not had any fishy oily gamey taste from same day caught, cleaned, and cooked spanish mackerel. Snapper has a stronger flavor than fresh spanish mackerel.

[@chads9545]

Didn’t watch the video… any capt the puts Hollywood in their name like that lmao …joke

[@Saltstrong]

🤷

[@alimitchell5346]

Your filleting skills leave a lot to be assumed.. I wouldn't have you on the fish section... without a bit of training.. decent fiskars knife..but there are better ones.more flexible... and sharper.

[@Tankhorse02]

Nothing goes to waste? 🤔

[@brandonanthony9488]

Bro the skin is healthiest part

[@Saltstrong]

Thanks for the comment!