I'm a little burned out on trout, so I kept a good sized SMACK today to try on the grill. I'm soaking the two fillets bone side down, in lime juice. I plan to do skin and scales. Anyone ever tried them?

Okay, you guys wouldn't tell me, so I'll tell you. It was a beautiful dish. I almost took a picture of it. It was pure white and clean tasting. My wife liked it better than the trout. I liked the trout better. (more coarse) Neither compares to redfish. Redfish takes on the texture of lobester to me, if done right.

I'd have to be fish hungry to keep another.

Spanish Mackerel is one of my favorite fish to eat. Doesn't seem to freeze as well as some other fish though. I bleed them out as soon as I catch them, then right onto ice.

i love to eat smacks fried or grilled.they are great.