Pushed out of Shem creek with plans of proving to myself that king mackerel still exist then do some bottom bumping in Jurassic Park tried to head south was met by a nasty lil ocean after 30 min decide to head east to back up numbers baits in by 7:20 am trolled for an hour around some live bottom around 90 ft then the squall 30 went off screaming! After 2 hard runs big king in the boat 30lbs plus! Trolled to more hours tailed 3 snakes for speedy release and boated another 20 pounder mission accomplished time to put bait down marked some good bottom limited out bsb, vermillions, red porgys and wouldn’t you know ARS showed up all released unharmed but man good to see them pretty things!
Just waiting for the USF&W to classify red snapper as an endangered species. Too bad kings suck as eating fish. Never could develop a taste for them. But a really good job on the cathcing.
Thanks guys for the kind words it’s a shame about the red snapper situation they sure are fun to catch and as far as kings go I had not boated one since 2011 haven’t fished for them real hard in a while either but I have tried to catch one the last 2 years on the way back in from deeper water honestly I thought they had disappeared, not the case at all unless I got extremely lucky they do seem to be a little deeper than I use to catch them around 90 to 100 ft but they still holding to live bottom, I had forgot how hard a nice one to scream a reel. The only way I eat them is let em sit in zesty Italian and then to the hottest part of the grill I hear they are good smoaked never had any like that.
Assuming bait was pogies? How deep were they holding, and under bait, or just suspended killing time?
Thanks for the report, most reports have said, like you, they are deeper than normal, probably why not so many being caught, and reported.
As far as eating Kings, scientists say the snakes are safe to eat, and for taste, I like them steaked, and cooked like steak, on the grill only, well done. Cut all red meat out, and soak in Italian dressing several hours, or overnight.
A real secret is to keep brushing with dressing while cooking to keep moist, and add butter, lemon juice, onions also.
Bait was not pogies, we were pulling ballyhoo behind sea witches and ilanders even hit a couple fish on stretch 30 big king came off way back on a pink witch, other fish were anywhere from 20 under down rigger being worked on at haddrells so had to use planners so couldn’t get to deep we were marking fish as deep as 60 in 97 feet of water.
Good info, 80 degree water says fish DEEP for sure, but 60’, downrigger only, too bad you couldn’t get deeper. We probably would have had a very strong report, but only in tournaments do people normally go that far for Kings, why we think they have disappeared probably.
October-November, as usual, for the inshore run, except the occasional strays.
Mac daddy gonna give it another go should get the cannon back this week tell me something I know they don’t have many king tournaments anymore but are the fairly competitive? I thought I read where they only weighed in 3 kings in the ribbons for miracles last year?
quote:Actually the secret is eating something else instead!!!
Exactly my thoughts. Turn the kings loose and eat the blackfish and beeliners, they are much better to me. I never could develop a taste for kings or spanish. Fun to catch though.
Nothing wrong with a fresh king grilled with some smoke on it. We catch em every summer when it gets hot and the trolling g slows down right inshore of the break.
I’m sorry Keerb, late getting back, but I don’t fish tournaments anymore. Yes, they are VERY competitive, and very rarely it does happen in SMALL tournaments, few fish.
This will probably be the only reply you get to tournament questions, due to competition.
Nothing wrong with eating Kings. I always filet mine and cut out the blood line. Marinate in Italian dressing for about 45 minutes and put on the grill or just fry them.
Nothing wrong with eating Kings. I always filet mine and cut out the blood line. Marinate in Italian dressing for about 45 minutes and put on the grill or just fry them.
Marinating kingfish in Italian dressing... I don't think I am going to need lunch today since I don't have an appetite anymore...
