Well I hate green bean casserole. I don’t care who, how, why, or where it is made I hate it. So just like everything else everyones taste is different. I agree as long as it is fresh and you use Zesty Italian, king can make a nice steak. There is way to many killed kings for so many people to say they don’t care for them. Not arguing anyones taste you may like green bean casserole, I don’t. Thus i don’t go get green beans and make it. So there should be a lot of CNR going on out there. You guys take care and the best of luck out there to all.
I marinate the filets. with skin on, in a teriaki ginger marinade like Lawry’s and then grill them one side until they are done. Pretty good. Also, I tried the Ken’s Raspberry Walnut Vingarette ( nothing else in the fridge) and when the meat was cooked it had almost a pink tint like salmon. Any dressing or marinade will do. At the end of the day, smoking the filets with mesquite wood, vaccum packing it and give it away for fish dip is the best result.
The type of mackerel that is sold as sushi is not Kingfish. It is a Pacific Mackerel called “Saba”. the Japanese term for mackerel; hikari-mono is the more general term that refers to all oily, shiny fish. In general, most people find that saba is “too fishy,” but that’s the characteristic that totally turns me on about it. Because it’s so fishy, a lot of sushi chefs will use citrus juices, vinegars and other types of marinades to make it more palatable. I just like it straight up. (The above look like saba rolls, but they’re really just saba on rice like nigiri with the addition of daikon sprouts and yuzu.)
If you’re going to get all crazy and order saba, though, I recommend that you order it a little later in the meal, since the fishiness may linger on the palate, making it harder to taste any of the lighter fish.
No one has ever died from Mercury poisoning from eating fish
i can remember the day before everyone and their brother could take an 18’ boat out deep for dolphin and wahoo, and there were only a handfull of sporties in chas, and they didn’t charter.
i can remember the day before everyone and their brother could take an 18’ boat out deep for dolphin and wahoo, and there were only a handfull of sporties in chas, and they didn’t charter.
a kingfish was a pretty prized catch back then.
funny how times have changed
Hoppy now your telling your age, That was back in the Aurther Smith day’s
I normally don’t share my recipe’s, But try this one next time
HARRY’S PEANUT BUTTER KINGFISH
2 lbs. Kingfish boneless meat, cubed 1" ( no skin no dark bloodline).
In a pan, combine:
1/4 cup olive oil
1 large onion
3 cloves garlic
About a handful cilantro (all chopped fine)
1 teaspoon each of salt, curry powder, cumin powder.
Sauté, until tender & transparent. Then add 4 tablespoonful of peanut butter & about 1/2 cup water. Stir until you get a good sauce (about 3 minutes). Throw the kingfish in and cook until it boils (about 5 - 6 minutes). Do not over cook. Serve over a bed of rice.
Takes About 15 MINUTES EXCELLENT DISH. If you have kids under 12 add 2 extra tablespoons of peanut butter:stuck_out_tongue:
Harry L Gressette
Team FOURSUNSII
For Sale: 36’Yellowfin w/Triple 275 verado’s
36’ Yellowfin w/Triple 350 Yamaha’s coming soon
king mack gets a bad rap in my opinion. It is definitely a fish that isn’t worth trying to freeze. If cooked fresh, it has alot of potential… (I don’t ever eat, or even keep kings >25#, unless tourney fishing)… I think fresh blackened king is about as good as it gets. Not nearly as good as mahi or tuna or anything, but you know…
My dad loves fresh wahoo, but he turns his nose up at the thought of eating kings. I could cook him blackened king and he’d never know the difference. i dont think anyone could.
Smaller fish are always better. Try grilling it in tinfoil with just butter, chopped green onions and salt and pepper to taste! Or blackened is really good too!
I once read that the way kings taste are usually related to their diet. When they are feeding on high-fat content forage (such as menhaden and mullet) they will retain those oils and have a fishy taste. Some of the deeper water kings that are feeding on Vermillion and seabass are somewhat more mild. I’ve never frozen a king and eaten it but I’ve kept a few over the years that we caught trolling in the stream and grilled them up with some lemon-butter and garlic salt and have never had problems with them tasting fishy.
To me, Mackerel are always a fishy fish… if that makes sense. Fresh Kings on the grill (no foil for me) with a little olive oil, salt, pepper, and maybe a little Greek seasoning… man I think it is pretty tasty. It is one of my favorites. refrigerate leftovers and make sammiches for the boat the next day with a little pepper mayonnaise and lettuce are pretty good too. I guess it definitely is personal choice, I am amazed that so many do not like it. As far as Sushi goes, I always push the mack away… too fishy even with a thin lemon slice for me. I know I am weird, maybe it depends on how much beer you have had…???
King has a strong flavor to me, especially the larger ones, say 15 pounds or bigger. If I eat King or any other strong flavored fish, I’ll soak the meat in Butter Milk over night. That seems to really take that “wild” flavor out of the meat.
When it’s time to cook the fillets/steaks, I rinse them very good under cold water. I’ll double up some aluminum foil and set it asside. I season both sides of the fish with salt, pepper, scalions, lemon juice, and a tiny bit of ceyene pepper for kick. Set the steak in the foil and put a decent bit of butter on top of the fish. Finish it off with a couple thin lemon slices and close up the foil. You can grill or bake this guy, but I prefer to charcoal grill it. Leave a small crack in the foil so the charcoal flavor can get into the foil. Doesn’t take too long, like previosly mention, over cooking is a bad thing with fish. I challenge anyone that like fish but doesn’t like King to give this recipe a try. You’ll be surprised.
