Anyone ever actually eat the bait?

[xpresso2am]

My wife and mother in law like macs, but they claim they have to be the ones from the India ocean?? why..hell if I know. I could bring them buckets of macs, now if they wanted White Sea Bass or Local Yellow Tail from my they will starve!!

Macs are bait!!!

[William Novotny]

I want to learn to properly debone a spanard. Every sushi bar I go to I hear the same thing, " we don't serve spanish mackerel, they are too hard to fillet". Whatever ill start making my own sashimi. I even had one place that served me pacific mac and told me it was spanish. I imbaressed the hell out of my wife that day...but got our meal comped

[PapaDave]

If they are big enough to fillet, I will keep and eat mackeral, no problem. My grandson likes them too.

Thanks guys. I usually pardon their lives when I head back in, but I guess a meal once in a while would be nice after getting skunked

[j mo]

Funny you should post about this. I just got a cook book by Ferran AdriÃX. The world's greatest chef & the man behind El Bulli in Spain.

Two recipes stuck out: Mackerel Stew and Sesame Sardines. If the worlds greatest chef is down w bait fish I guess I should give it a try. Though Mackeral stew sounds about as good as horsemeat tacos.

Ill let you know what I think.

[mazilla]

Originally Posted by j mo

The world's greatest chef & the man behind El Bulli in Spain.

I wonder who gave him that title...

[ctfphoto]

BECAUSE of this THREAD (and some google research, and my mother in laws father's fishing for smelt to eat), I ate the bait for breakfast THIS morning.

I was out fishing yesterday and caught lots of macks and lots of smelt. There was so much bait fish in the water that the larger fish did not seem hungry.

This morning I went into my lobster bait in the freezer and pulled out 3 smelt that were about 14 hrs old.

When I butterfly filet the bait, I noticed very white meat

WOW, super good eats, should have gone for more

[ChefT]

Originally Posted by mazilla

I wonder who gave him that title...

The mans legit...And so is his brother Albert. Some of the best chefs in the world have worked for him...
A meal there will run you around $600 US dollars.....per person and take a year to get into.... When they were open.... Now it's a school for modern cooking. Top restaurant in the world for along time along with The Fat Duck in England and the newcomer Noma in Denmark.

Food 4 thought ....?

[ryan111]

no offense but why would you eat bait!

[FamousJay]

I have had several types of "bait fish" over the years.

I take them and simply gut them, dip them in soy sauce, and them toss them into the smoker.

My better half is filipino and we eat just about anything as far as seafood goes, so we have no shame in dining on what some may refer to as "bait"

Some of the best fish I have ever had has been "bait" from the smoker!!

[lterrero]

Originally Posted by j mo

Funny you should post about this. I just got a cook book by Ferran Adrià. The world's greatest chef & the man behind El Bulli in Spain.

Two recipes stuck out: Mackerel Stew and Sesame Sardines. If the worlds greatest chef is down w bait fish I guess I should give it a try. Though Mackeral stew sounds about as good as horsemeat tacos.

Ill let you know what I think.

Amigo Josh! I like deep fry Anchovy ( Camiguana ) and cold beer, very common in bars in South America.

[j mo]

Originally Posted by lterrero

Amigo Josh! I like deep fry Anchovy ( Camiguana ) and cold beer, very common in bars in South America.

“¡Che! ¿Qué pasó ?

[sasha]

I eat them all the time if they are big ones. You can fry them grill them or marinade them. When you cut them make sure the meat is nice and white, Taste better. Now not all mackerel were born same. The best i ever had were the Medierranean mackerel the meat is nice white and not as oily. In the Medierranean area Mackerel is is up toward the top of the list. Most of the time its Grilled or baked. Russians eat marinaded Mackerel with boiled potatoes and veg on the side.
Just in case you guys didnt notice i love good food and love to cook lol.
If i could only catch something big to make a proper dinner.

Sasha

[ChefT]

..... Making a simple cure of 90% salt 10%sugar... some lemon zest and fennel pollen...... lightly cover for 10min...... rinse..... dry.... eat...

this same cure is great on local halibut for doing a crudo....

Crudo..= Sliced fish, citrus juice, olive oil, maldon salt, lil bit radish, italian arugula, or any other garnish you may see fit.....

Try it ....delish....

LIL bit this lil bit this... ... even better.....

[mtnbykr2]

"Welcome to the BWE cooking channel where today we will be discussing all the great different ways to prepare and eat" "bait"...
I don't know about the rest of you but I am getting mighty hungry...
I am saving all of these receipes to try out, so far there are some pretty good ones...keep coming thanks for sharin

[pchen911]

Originally Posted by William Novotny

I want to learn to properly debone a spanard. Every sushi bar I go to I hear the same thing, " we don't serve spanish mackerel, they are too hard to fillet". Whatever ill start making my own sashimi. I even had one place that served me pacific mac and told me it was spanish. I imbaressed the hell out of my wife that day...but got our meal comped

Yea, spanish is a bit hard to debone.

The "correct" way to do it is to fillet, peel off the skin by hand, cut out the rib bones, then pluck each of the small bones out using a tweezer. At least that is how the restaurants do it. This way, you end up with a beautiful boneless fillet which you can cut into pieces.

Too much work for the home cook.

What I do is fillet the two sides, skin using fillet knife, cut out the rib bones, Then cut out the center strip holding the blood line and small bones. So I don't need to pluck individual bones.

Once you have the meat de-boned, put some grated ginger and chopped scallons on top. Eat with soy sauce (no wasabi).

Easy meal for the skunked fisherman.