Outdoors

Captain's Corner

The annual appearance of Spanish mackerel is a time anglers anxiously wait for all winter. That time is now.

By DAVE WALKER
Published April 4, 2007

The annual appearance of Spanish mackerel is a time anglers anxiously wait for all winter. That time is now.

What's hot: Large surges of mackerel are funneling into Tampa Bay. This is prompting many to shout the seasonal slogan of "Holy mackerel!" for the first time in months. Mackerel can be found from the Skyway north to the Gandy Bridge. They are plentiful and it appears it will be a great season for these toothy pelagic fish.

Tip: The use of chum blocks is a worthy investment. They are used to attract and concentrate many different species. They work especially well for mackerel. There is also the possibility of sharks or a cobia coming by to take a sniff. The blocks are ground up by-catch from Central America and are sold frozen at most local bait shops. It is important to dispose of any extra chum at the end of the day. A block left in a boat hatch for a day or two will create an awful situation.

Tackle: Light to medium spinning tackle is perfect for mack fishing. A smooth drag is important. Often, mackerel will snag themselves in the skin, which tears quite easily; therefore, a loose drag that is functioning properly will equate to many more fish in the cooler.

Mackerel should be iced thoroughly and immediately. When eaten fresh, in my opinion, they are delicious. They are popular on a broiling pan or in the smokehouse.

[Last modified April 3, 2007, 23:11:29]