Went to palm beach. Saw boats. Had to fish. Pics below.
Great fishing out on the Atlantic coast of Florida. We signed up to go out on the Sea Horse. We would be bottom fishing with chunks of Sardines. We got to the dock and met Captain Lee. It was about 45 degrees and he immediatly pegged us as northerners. Our shorts must hVe been the tell. Lucky for us captain lee sports a thick Long Island accent. After a few salty words out of his mouth about how freekin cold it was he explained that he came down here from comack longs island. He was well versed on fishing the east end and many stories were shared over the 4 hour trip. We headed out to a spot just west of the Gulf Stream. A nice 30 min cruise out there. The wind was suppose to be out of the west but clicked a few degrees north and was churning up the water. After picking off a few rose porgies in 200 feet of water. The cavu crowd was satisfied. We were hardy souls used to four minute early spring drifts through the gut that might as well be a white water rafting river in wester Virginia; no bites and a hell of a ride. A few slow drifts and some action and we’re were content. Dinner was already on ice. After slugging it out for an hour captain lee and deck hand Jacob (could have survived a weekend skiing the way he was bundled up yet still “cold”) decided to head in shore. We headed north to about 100′ of water. Cpt lee had the holes marked. Along the way fishing legend and local chef Jeff Simms shared some smoked Spanish mackerel he whipped up. It. Was. Good.
Great for Bluefish,Sailfish, Amberjack and Mackerel.
Enough for 5 lbs
4 Cups Dark Brown Sugar
1 Cup Kosher Salt
1/4 Cup Granulated Garlic
1/4 Cup Onion Powder
1/8 Cup Crushed Red Pepper Flakes
1/8 Cup Ground Black Pepper
1/4 Cup Soy and Worchestire Mixed
Mix dry stuff and rub generously on fish in a baking dish, sprinkle soy mix over top.
Place more dry stuff on top. Brine for two days, it will melt so move fish around to keep it even.
Smoke at 160 for 4 or 5 hours. Hotter if fish is thick, especially in the last hour or will be mushy.
Tight Lines My Friend,
Jeff Simms, Executive Chef
The Breakers Palm Beach
One South County Road
Palm Beach, FL 33480