GAMBLER 1/2 Day Fluke and Nite Wreckin' Reports

[captbogan]

Good improvement this past week on both the day and night trips.

At the begining of the week, the Gambler was seeing more sea bass than fluke on the day trips, but lately turning into more of a steady fluke bite. Good action on the flatties with a fair amount of keepers. Some of the guys and gals are keeping their limits. Still see a few sea bass and an occasional ling in the mix.

Chris Baker was out with us over the weekend and had his limit, which included a 7.5lber.

Our Nite Wreckin trips seem to keep getting better. More big sea bass than ling. We are also catching a good amount of squid, for the guys that are trying for them. And on Saturday big mackerel blasted through the underwater lights and caused a lot of fun chaos.

These macks are loaded with healthy omega 3 oils. Really good food. The best way to handle the macks is to ice them in a cooler as you catch them, bleeding them is even better. Best filleted skin-on. It's really tasty!

Hope to see you aboard

Capt Bob


My favorite way to cook mackerel:

Marinade:
Equal parts Ketchup and mustard and/or barbacue sauce
Add the 1/4 full bottles of dressing, hot sauce --whatever you like-- that have been sitting on the door of your refridge. Mix into a big bowl large enough to cover your mackerel fillets.

Let sit 2 to 24 hours

In your grill, use a smoker box full of mesquite or apple wood and put the box low enough to smoke (I usually add more wood to this if it smokes out).

Place the mackerel fillets, skin-side down, and slow cook at 250 to 300 until you can put a fork through the fillets without resistance (usually 20 to 30 minutes --or longer with lower heat)

When you are ready to eat, just pull the meat away from the center bone and skin.