Spanish mackerel in Myrtle Beach

When and where

Spanish mackerel arrive on the Grand Strand as the water warms in spring, usually around April, and stay through October, with the best fishing in summer. They feed on schools of glass minnows and small baitfish, often in plain sight: look for birds diving and water spraying as fish slash through bait.

Good places to find them:

• The piers, especially early in the morning and around tide changes.
• Along the beaches, just outside the breakers.
• Inlet mouths at Little River and Murrells Inlet on moving tides.
• Nearshore reefs and tide lines within a few miles of shore.

How to catch them

From a pier or the beach, cast a Gotcha plug, casting spoon, or small diamond jig and reel it in fast. Spanish are quick and lose interest in slow lures. Use a short, light wire or heavy fluorocarbon leader; they have sharp teeth.

From a boat, captains troll small spoons (often Clark or Drone spoons) behind planers or trolling sinkers at 6 to 7 knots. When you find a school, you can catch dozens.

Eating them

Spanish mackerel are best fresh: bleed and ice them right away. They do not freeze as well as white-fleshed fish.

Big ones

The South Carolina record, 11 pounds, was caught at Myrtle Beach in 1983, according to SCDNR. Most Spanish here are 1 to 4 pounds; fish over 6 pounds are notable.

Rules

Spanish mackerel are regulated by SCDNR in state waters and the South Atlantic Fishery Management Council in federal waters. Check the current limits before you keep fish. See also king mackerel and fishing piers.