This past weekend I caught some Spanish Mackerel in Galveston. Someone told me that I should bleed them out to remove the gamey taste. Do Span Maks really have a gamey taste to begin with? What is the best way to cook these boogers?

Rip

Got this from another site and it sounded pretty good. Hope to get some smack's next week when I'm down in the salt and try it myself. Supposedly they are darn good eating when done right.

Fillet and remove blood line down center. Spice to taste. Add pats of butter/margerine and slices of lemon to taste. Bake @ 300-350 degrees for 20-30 mins. Blast in the broiler the last few minutes.

Another one
Fillet the fish, leave the skin on. In a sauce pan, melt 1/2 stick butter, add 1/2 of a beer (NO LIGHT BEER), add some crushed garlic and onion. Place the filets skin down on the smoker, brush on the concoction in sauce pan. Let smoke until done, usually, one to four hours, depending on the heat of your smoker.

Thanks for the info robsco, mouth's watering already. I got those suckers waiting for me in the freezer at home.

Rip