For the sake of accuracy, I may need to rename my DIY mackerel rig in light of the fact that I’m mostly catching pollock on it. A lot of pollock.

In spite of persistent rain showers yesterday, my wife (who is also my new social media manager) and I made a trip back to the Schoodic Peninsula to do a little fishing and get away from the TV for a while. I also wanted to test the effectiveness of small sandbags as fishing weights (an article on that is planned for the near future).

The harbor pollock were biting almost non-stop during the two hours prior to high tide. Sometimes, we were catching 2 to 3 at a time. Even small fish can offer a decent fight when you reel in three at once. We ended the trip with 13 pollock in the cooler.

A triple!

The day’s catch.

It may seem odd that someone who has been fishing as long as I have gets excited over a catch of small fish. Indeed, every angler dreams of hooking into a tackle-busting record, but in order to truly enjoy fishing, one must learn to appreciate and enjoy small fish.

Small fish are typically abundant, voracious, and bite readily (large fish didn’t get that way by attacking any bait or lure that crossed its path). Additionally, some small fish have a high meat to bone ratio and when caught in sufficient quantity can provide the base for a great meal. Pollock are one of those small fish that are delectable table fare and the icing on the cake is that they are also easy to fillet and cook.

A plate of crispy fried pollock after a day of fishing in the rain.

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We initially thought the trip was going to be a bust in as the first two hours of fishing did not yield a single bite. The hour prior to high tide, however, yielded a good deal of action and we landed a total of 11 mackerel and two small pollock. The 4 largest mackerel were in the 12-13-inch range, which is larger than typical.

My wife caught the three largest of the above mackerel simultaneously on a sabiki rig. The combined fight offered by the fish was substantial and she initially thought that she had become snagged on a bed of seaweed.

Mackerel are possibly the ultimate fun fish of the northwestern Atlantic. They can be easily caught from shore on inexpensive gear and a successful outing requires absolutely no skill or finesse on the part of the angler. If mackerel are present and biting, they will indiscriminately attack any bright and shiny object small enough to fit in their mouths. On a good day, these traits can make for hours of non-stop action.

Methods and gear

There are undoubtedly numerous methods for catching mackerel, but I prefer casting from secluded sections of shoreline rather than jigging from piers and floats as such convenient and comfortable structures tend to be a bit crowded.

A medium weight freshwater spinning rod/reel combo loaded with 12 to 14 pound monofilament line is all that is needed for mackerel fishing. A light or ultra light setup will also work in a pinch, but may not have the strength needed to contend with waves, currents, and frequent snags on rocks and seaweed.

For a rig, I prefer a sabiki or similar multi-hook rig attached to a 1 to 2-ounce casting or trolling sinker. The line from the reel attaches to the barrel swivel at the top of the rig and the sinker attaches to the snap swivel at the bottom of the rig. Some anglers employ a mackerel jig in lieu of a plain sinker, but my experience has been that such jigs greatly increase the likelihood of a snag.

Above: A sabiki rig attached to a 2-ounce trolling sinker, ready to catch some fish.

To fish, simply cast and then retrieve the retrieve the rig at a moderate pace. Nothing more complicated is required. If mackerel are around and hungry, they’ll bite.

A note on mackerel as table fare

Mackerel have an unfair reputation as an excessively strong tasting and oily fish. While the meat is darker and stronger than flounder or haddock, it is not nearly as strong as tuna, swordfish, or even salmon.

As with all fish, the key to optimizing flavor is care and preparation. I immediately place any fish I catch into an ice filled cooler. Fish that are left in the summer heat will undoubtedly soften and begin to spoil before the end of the fishing trip. Additionally, I like to clean my catch before leaving the water, making sure to remove the gills, which begin to spoil quickly. Mackerel can be left whole for cooking, but I absolutely hate having fish bones wedge themselves between my teeth, so I put in the extra effort required to produce boneless fillets.

Since mackerel are a naturally flavorful fish, light and simple seasoning is all that is required. Salt, pepper, and garlic or alternatively a light soy sauce or teriyaki-based marinade is a good choice of seasoning. Grilling and broiling are the best cooking methods for mackerel and care should be taken not to overcook and dry out the fillets. The finished product will be good hot or cold when paired with a fresh garden salad. (24)