Does anyone here eat these fish or just catch and release b/c they are so much fun to catch? I know at the tournaments they are brought in and cleaned so someone is eating them, but didn’t know if anyone actually targets them for dinner.
thanks,
Very oily darker meat fish. They aren’t bad grilled if fresh. They also have high levels of mercury. Why bother when all of the other fish available in our area eat so much better; dolphin, wahoo, spades, black sea bass, grouper, triggers, vermillion, etc. If we snag one by accident, it goes back in the pond.
Pioneer 222 Sportfish
Yamaha 250
One of my Dad’s favorite fish. As Long Enuff said not bad grilled.
As to Mercury levels, I want to see some hard proof on what levels our Governmental officials are finding rather than a bunch of vague fish we should or should not eat. I think the EPA/FDA has put an unnecessary spook on mercury levels and the harm it does to humans. From what I understand selenium in sea food helps counteract any mercury other than in Pilot Whales the highest known mercury carriers. Which by chance is a main food of some New Zealand people. No know birth defects or damage to babies, mothers or fathers has been noted from mercury.
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
A lot of people eat them, generally grilled or smoked and made into a fish dip. It’s too strong and fishy tasting to me, I’d much rather eat a blackfish.
Capt. Larry Teuton
Swamp Worshiper
I like king marinated in Italian dressing and grilled. It needs to be fresh, as it does not keep well when frozen.
Kings can be strong tasting,but if you filet them cut out the blood line and skin them they taste great. They are not hard to clean at all. Good on the grill or fried,also keep good vacuumed packed in the freezer.
Used to consider them a trash fish, was having a party one night and grilling out some mahi for everyone, had a good friend that is a dnr officer came over with some fresh kingfish, I told him to put that crap away that we had some good fish. He made a bet with me and he won, everyone liked to kingfish better. Has to be fresh, fillet and keep skin on, coat with Dukes mayo and salt and peeper, grill skin side down do not flip . I ate my own words and that kingfish.
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Originally posted by Fred67As to Mercury levels, I want to see some hard proof on what levels our Governmental officials are finding rather than a bunch of vague fish we should or should not eat.
Here are some levels from a 20 year study.
http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm115644.htm
A lot of the fish/shellfish have a small sample size, but king macks have the 4th highest average with 200+ samples. Surprised to see tilefish so high on that list!
Really, though, the risks are highest in pregancy for the fetus and in kids.
Unless you are eating a LOT of high mercury fish all the time… you should be fine. There was an actor who was eating sushi 2x/day for 20years or so who got mercury poisoning.
For cooking king mackerel - my favorite is a sesame tuna recipe that we used mackerel in. Rice vinegar, sugar, honey, wasabi powder (maybe?) - cut into 1.5 in cubes, dip in the liquid, then roll in sesame seeds and fry on a hot pan. For tuna we fry just a little bit and keep rare, for mackerel we get the pan a bit cooler and cook longer.
I really appreciate everyone’s ■■■■■■■■. I’ll definitely bring one in and try it.
Thanks,
B.O.A.T. Bust Out Another Thousand!
quote:
Originally posted by hammurredDoes anyone here eat these fish or just catch and release b/c they are so much fun to catch? I know at the tournaments they are brought in and cleaned so someone is eating them, but didn’t know if anyone actually targets them for dinner.
thanks,B.O.A.T. Bust Out Another Thousand!
Bacon Wrapped Kingfish Medallions. That’s the way I like them.
IMO, cubed and fried within 48 hours of catch is great eating, especially when you remove all the dark meat. To me, no different than spanish macks. Meat turns bright white and is delicious as long as properly cared for. The oils in the meat go rancid very quickly. Best to keep fillets under ice as opposed to the fridge.