Surf fishing for Spanish Mackerel in New Jersey has become one of my favorite types of angling over the past two years. The Spanish Mackerel begin showing up in early July and stay as long as water temperatures hold. They can be found from the southern point of NJ in Cape May all the way up through the beaches of Monmouth County.
GEAR:
I'm all about light tackle when it comes to summer surf fishing. Personally, I find that smaller lure presentations yield greater hook ups -- I prefer small metal lures, epoxy jigs, and micro jigs in the 1/2 oz to 1 oz range; wind permitting. During moderate to heavy winds I will use a slightly heavier setup and sling up to a 2 oz Madd Mantis Bay Anchovy since they cut through the wind like no other.
HOW TO:
I use a fast retrieval and incorporate a twitch. Many times these Spanish Mackerel do not surface so you'll need to work the beach and do your best to read the water and blind cast.
CATCH & COOK:
Very important to pack the Spanish Mackerel in ice as soon as possible. If you plan on filleting your fish, packing them in ice will firm up the meat making it easier to fillet. Try starting from the tail and work your way up. I found this easier.
However, my favorite way to cook Spanish Mackerel is on the grill. Simply remove the fins, gills, and guts. Give it a cold water wash, pat dry. I like keeping the head on but feel free to remove it. Score both sides of the fillets. Rub down (generously) with olive oil. Sprinkle some lemon juice. Season with salt & pepper. Stuff with lemon wedges/slices, garlic, and parsley. Put the mackerel on aluminum foil, then use a second piece of aluminum foil on top. Tightly crease all edges so the fish is completely covered by the aluminum foil; this will help create a steaming effect. Put the foil packet on the grill using medium-high heat and cook for 7-8 minutes per side.
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