A few days off work means the rods are out and there’s time to throw a line in. Over the past week, snapper have been caught off the Currie Jetty and large King George Whiting off the Naracoopa Jetty.
The boats went out and Dale Micic and his Dad, John, were pleased with their catch of bluefin tuna a couple of kilometres out from Currie Harbour.
They also pulled in enough mackerel to get the freezer stocked. While Bluefin tuna are the prize, Jack mackerel (common, Peruvian, and Yellowtail scad) are an underrated fish that can be prepared in various ways.
Available practically year-round, it has a high oil content, firm texture and medium flavour.
The dark flesh becomes lighter when cooked. The fish can be used as fillets, smoked or whole and they are suitable to barbecue, foil, bake, grill, marinate, smoke or souse. They are popular smoked or as roll mops pickled in brine or vinegar.