Discussion in 'Fishing Chit Chat' started by kylem, Nov 20, 2011.
Why only once a month?
Aji refers to Horse Mackeral, Saba is Spanish Mackeral. Meat is a little different.
There is no problem....eat them as much as you like. these fish, like sardines and anchovies have little bioaccumulation of toxic substances. If anything they are healthier to eat than sand bass, halibut, etc. Mackerel are low on the trophic level.
If you're talkin' about one of these, and call 'em spanish mackeral, then technically you're wrong. they are called Jack Mackeral.
other than that, our parents would foam over gettin' 'em off Venice Pier back in the day...
as Danny said: usually thin-sliced, with a litttle ponzu (soy sauce, lemon/lime juice like liquid) and fine grated green onion sprinkled on top... OR, my mom would simply salt/pepper and grill the li'l buggaz...
they're so low on the food chain and come 'n go, so i hardly doubt if they're as polluted like 300lb tuna... but who cares at my age...
this is a Spanish mack and they are great eating fish here in Mexico, and with no warnings about poisoning metals or worms on it. barracuda is the one to be careful but not all rear around.
cut in slices, put some puor some flour on them and fry'em well and taco time!!
if you dont want them raw like cooked with lemon juice for 1 hr you are losing the best fish ceviche out there.
meat is too soft so, it can no be prepared by fillets the grill or whole fried fish.
Ya you shouldn't eat anything from SMB
saba is green mackeral I thought...but when I bought cases of it as bait for lobster from Quality Seafood (Redondo Beach) the boxes had "blue mackeral" printed on it...
don't know the science but we caught "spanish" (aji) *Daluker's photo and we also caught "saba" (greenies)...or as Rick Oefinger of the New Del Mar (Seaway) used to call the big ones..."saba-cuda"...haaaaaaaaaaaaaaaaaaaaaa
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