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So I LOVE watching food network, dont know why, but I do....possibly because of the eye candy?

But anyway, there was a show with a guy that was in Tobago fishing for Wahoo to find the ultimate fresh fish....well, all they caught on a half day trip was a single 15lb Kingfish or so...and that guy ate it sushimi style right there on the boat, only put some clementine juice on it and whoofed it down.

Then at the dock they grilled the rest up and they were talking about how Kingfish is the best tasting fish out there.....

Is eating Kingfish raw even safe?
 

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I saw that idiot....had about a 7# Kingfish on some big ole trolling rig. I eat lots of sushi and I would not touch raw kingfish, I am sure the small ones in small amounts are safe to eat...but way too fishy for my taste. I don't even want them on the boat.

Funny part was him standing in the rain to reel in that little slimer.
 

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Kingfish is some good meat if it is properly dealt with. I can't think of any reason why it wouldn't be safe as saltwater fish parasites don't transfer to humans well....same risk you have with any sushi.
 

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its just that Kingfish to me are more suited for the chumchurn than the dinner table...
 

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If you can get past the long held anti-king bias, some of it well deserved, kings have a solid place in Japanese style preparations. Hughoo, they're a lot less fishy raw than overcooked, a lot less. Traditional treatment for kings is tatake. Take a loin from your average sized king and cut it into 6 or 8 inch lengths. Be sure to leave the skin on. Oil a hot grill, genuine charcoal or wood is much better for this, and sear the unoiled, unseasoned fish for 30 seconds to 1 minute on each side. The object of the game is to get a grill marked sear less than 1/4 inch into the loin. Set aside to cool before slicing. Use a 'your choice' dipping sauce. Our go-to sauce for this is a modified ponzu, equal parts fresh lemon juice, soy sauce, mirin, seasoned rice wine vinegar and sake. Mince garlic and scallions into the sauce. The sauce is better if made up to a day ahead but it's good to go immediately. This same method works well for any of the oilier fish we catch, blackfin or AJ's for example.

As for the danger eating them raw, Lord's got that down. Aside from a small bioaccumulation issue with assorted heavy metals and other undesirables kings are as safe to eat as any other pelagic (pretty safe). If you want to roll the parasite dice then start munching on bayfish sashimi.
 

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The king mackerel is greatly underestimated and under appreciated as table fare. We use kings at the table but we never use the trophy size fish. We only use the younger ones that are a bit over the legal limit size. My wife prepares them using grill, pan-searing lightly, and sometimes bakes/broils the fish. It is quite tasty using any of these methods, especially if the fish is freshly caught. The longer the fish is stored (refrigerated, vacuum packed) the more likely it is to have a slightly oily taste. The oily flavor may be objectionable to some folks, but it is just fish oil, and, in fact , the oil of the king mackerel is beneficial from a health standpoint--don't you guys all take your fish oil capsules am and pm? If not, you should be. Anyway, most of the time when I talk to someone who is grossed-out by the idea of eating kingfish, I find on further questioning that the only way they prepare their fish is by rolling the fish in breading and then frying it in pan or deep broiler, usually using some oil that is NOT beneficial to their cardiovascular system. I don't understand why someone would take perfectly good trout, redfish or any other of our gulf coast gamefish and southern fry it like they do catfish -arghh!! When you bread and fry fish it ends up tasting like bread and grease! Anyway, try preparing some fresh kingfish sometime, but don't fry, and you may be surprised. I don't know about the kingfish sushi on the boat idea, I think I would hard freeze it before consumption.
 

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if you think eating kingfish is second class there is something
wrong with you or your prepping/cooking method

try these next time you land one:
1. bleed and gut the fish, ice immediately
2. cut into steaks, season with sea salt & olive oil : on hot grill
3. pan seared on cast iron skillet
4. cut into very thin strips for sashimi or sushi (meat has to be
cold and firm )
 

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hmm

shanker said:
So I LOVE watching food network, dont know why, but I do....possibly because of the eye candy?

But anyway, there was a show with a guy that was in Tobago fishing for Wahoo to find the ultimate fresh fish....well, all they caught on a half day trip was a single 15lb Kingfish or so...and that guy ate it sushimi style right there on the boat, only put some clementine juice on it and whoofed it down.

Then at the dock they grilled the rest up and they were talking about how Kingfish is the best tasting fish out there.....

Is eating Kingfish raw even safe?
Do you meen the travel channel ? Andrew Zimmerman, This guy eats bull ball/bull sperm (and likes it), i think this guy would eat the *** out of a dead rhino! King fish would taste good to me too!
 

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Cat's Meow said:
The king mackerel is greatly underestimated and under appreciated as table fare. We use kings at the table but we never use the trophy size fish. We only use the younger ones that are a bit over the legal limit size. My wife prepares them using grill, pan-searing lightly, and sometimes bakes/broils the fish. It is quite tasty using any of these methods, especially if the fish is freshly caught. The longer the fish is stored (refrigerated, vacuum packed) the more likely it is to have a slightly oily taste. The oily flavor may be objectionable to some folks, but it is just fish oil, and, in fact , the oil of the king mackerel is beneficial from a health standpoint--don't you guys all take your fish oil capsules am and pm? If not, you should be. Anyway, most of the time when I talk to someone who is grossed-out by the idea of eating kingfish, I find on further questioning that the only way they prepare their fish is by rolling the fish in breading and then frying it in pan or deep broiler, usually using some oil that is NOT beneficial to their cardiovascular system. I don't understand why someone would take perfectly good trout, redfish or any other of our gulf coast gamefish and southern fry it like they do catfish -arghh!! When you bread and fry fish it ends up tasting like bread and grease! Anyway, try preparing some fresh kingfish sometime, but don't fry, and you may be surprised. I don't know about the kingfish sushi on the boat idea, I think I would hard freeze it before consumption.
I never figured this out either. The flagrant waste of an otherwise good fish is why I don't give my alaskan salmon away as gifts anymore (a few friends deep fried it). i bring it to BBqs but that is it...

I will say this though, I sometimes jones for breaded, deep-fried flounder but I normally grill or pan fry in butter with pepper...
 

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Discussion Starter · #11 ·
troutsacker said:
Do you meen the travel channel ? Andrew Zimmerman, This guy eats bull ball/bull sperm (and likes it), i think this guy would eat the *** out of a dead rhino! King fish would taste good to me too!
nope not Zimmerman, it was some short fat guy
 

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shanker said:
nope not Zimmerman, it was some short fat guy
I haven't been on the Food Channel lately...., besides I don't eat Kingfish anymore, I learned there's better things to eat.
 

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Now that does sound worth a try....as luck would have it we caught some Spanish Macks in POC this weekend, I much prefer them to Kings. We make our own sushi, ceviche and tiritas at home. As for eating Kings I was thinking of the bigger ones being an issue with mercury....small ones do seem better for cooking of course it has been maybe 10 years since I put any on the grill. I get a kick out of the little Boston Mackerel they keep in the cases round the sushi bars...oily nasy little baitfish, we used to buy cases of them down at Liberty Seafood for $23/50#. And I do agree with the statement about frying fish....I consider frying with a healthy oil as a last option....don't get me wrong I will still put away some fried Trout fillets... I grew up eating fried everything, hell my grandparents had a garden and fried everything in it with cornmeal and Crisco!

Instigator said:
If you can get past the long held anti-king bias, some of it well deserved, kings have a solid place in Japanese style preparations. Hughoo, they're a lot less fishy raw than overcooked, a lot less. Traditional treatment for kings is tatake. Take a loin from your average sized king and cut it into 6 or 8 inch lengths. Be sure to leave the skin on. Oil a hot grill, genuine charcoal or wood is much better for this, and sear the unoiled, unseasoned fish for 30 seconds to 1 minute on each side. The object of the game is to get a grill marked sear less than 1/4 inch into the loin. Set aside to cool before slicing. Use a 'your choice' dipping sauce. Our go-to sauce for this is a modified ponzu, equal parts fresh lemon juice, soy sauce, mirin, seasoned rice wine vinegar and sake. Mince garlic and scallions into the sauce. The sauce is better if made up to a day ahead but it's good to go immediately. This same method works well for any of the oilier fish we catch, blackfin or AJ's for example.

As for the danger eating them raw, Lord's got that down. Aside from a small bioaccumulation issue with assorted heavy metals and other undesirables kings are as safe to eat as any other pelagic (pretty safe). If you want to roll the parasite dice then start munching on bayfish sashimi.
 

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I guess is depends on what part of the country you are from and pre-concieved ideas. When I used to fish out of Venica La. I had a friend that had a shrimp and fish processing center. I saw thousands and thousands of pounds of kingfish brought in by commerical fisherman. All of the kingfish where being sent to the New York area. Somebody sure likes king fish.
 

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Bleed and ice for delicious Kingfish

ALL Fish need to have their throats slashed to bleed. (cut the throat where the gills come together.)
I carry 20 lbs of ice for each King I plan to catch.
The trick is to cut away all red meat and use no water when cleaning or freezing. Water mushes the flesh. If bled they will be pure with no blood. Watch the slime- keep it off instead of washing it off.

I take out new fisherman who are unbiased and they report back how it was the best fish they had ever eaten. I serve it to people who do not eat fish and they love it.

Bleed and ice, spare the water.
 
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