got a late start and launched at 2:30 pm from the dike,was on my way to some nearshore rigs when i seen a school of shad being tore up around 3 miles out so we get up on 'em and immedietly start catching kings on gotchas w/trout setups,the most fun yet as the largest was 53" and the smallest was 35" also caught some smacks and jacks,got to practice trolling for kings too w/my larger setups ended the day after 27 kings,numerous smacks and a few jacks. did have another boat spot me and come over but he was courteous and did a good job fishing the same school.be back at it early tommorow,must rest arms now also does anyone know any good recipes for kings i had to keep a couple
galveston nearshore 6-10
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Kings have two large muscles that run the length of their body. Cut across the fish every 2" all the way to the backbone. Now put two fingers in the cut and pop out these two chunks of meat. It's called balling. Batter and fry like any other fish. Kingfish balls are great. The other option is to cut all the way through and make steaks. You get a lot more fish meat that way. Grill with your favorite spices. Good.
Cut them into steaks 1-1 1/2" thick. coat with butter or pam spray. Sprinkle on prudomnes seafood magic or cajun blackning to taste. Put the steaks into a fish basket. Cook over hot grill 5-6 minutes 1st side, 4 minutes 2nd side. Times are approx. meat will be white all the way through when fully cooked.
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balling
I agree with Balling the kings. I take the balls of meat and soak them in buttermilk for at least an hour or two. Then I batter them 1/2 flour 1/2 corn meal and deep fry them. The meat is WHITE alright and **** good!
The buttermilk kills the "gamey" taste. Even if you grill them, you need to marinate them either in buttermilk or italian dressing and some soy sauce to get rid of the fishy/gamey taste.
Tell you what, bring me some kings and I'll cook 'em up for you! (and eat with u too!)
I agree with Balling the kings. I take the balls of meat and soak them in buttermilk for at least an hour or two. Then I batter them 1/2 flour 1/2 corn meal and deep fry them. The meat is WHITE alright and **** good!
The buttermilk kills the "gamey" taste. Even if you grill them, you need to marinate them either in buttermilk or italian dressing and some soy sauce to get rid of the fishy/gamey taste.
Tell you what, bring me some kings and I'll cook 'em up for you! (and eat with u too!)
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three miles from the end of the jetty or three from the beach? Sounds fun, hope to do the same soon.
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last summer we caught a few - filleted them, marinated fillets in italian for an hour, season with your choice of seasoning and grilled them
tasted just fine - but we ate them the same day they were caught.
tasted just fine - but we ate them the same day they were caught.
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like previously mentioned, ball them out. You waste some meat, but it's nasty in my opinion. I like the kingfish balls on the grill too.
Sounds like a heckuva trip!
Sounds like a heckuva trip!
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did you troll for the fish today or drift?? What bait did you use?racer#7 said:
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smoker kings
I filet (leave skin on), get every bit of red meat off, then soak overnight in a teriyaki/brine concoction (ter/salt/brown sugar/ginger/lemon). Semi-cold smoke until the fat gets squeezed out; they should be mahogany colored. Awesome.
I filet (leave skin on), get every bit of red meat off, then soak overnight in a teriyaki/brine concoction (ter/salt/brown sugar/ginger/lemon). Semi-cold smoke until the fat gets squeezed out; they should be mahogany colored. Awesome.
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