2 Cool Fishing Forum banner
1 - 16 of 16 Posts

·
Registered
Joined
·
16 Posts
Discussion Starter · #1 ·
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
 

·
Registered
Joined
·
770 Posts
Grilled is great, slice thin, season like trout and fry ! The meat turns white as snow (remember that color ? ), I had to cook another batch - the kids ate all of the first one, ha. Great day, GC.
 

·
fishes with calcutta
Joined
·
1,772 Posts
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.
 

·
Registered
Joined
·
2,130 Posts
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.
 

·
Registered
Joined
·
4,152 Posts
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!)
 

·
Registered
Joined
·
16 Posts
Discussion Starter · #9 ·
3 miles from the jetties,did more of the same today with the kings,but a lot more jacks,even seen a few tarpon and some spinner sharks too
 

·
Registered
Joined
·
28 Posts
If you ball em out, season and wrap in bacon, cook on pit. Not to bad but don't throw out your snapper and trout to make room in the freezer.
 

·
Registered
Joined
·
26,147 Posts
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.
 

·
Texas Aggie Fisherman
Joined
·
2,989 Posts
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!
 

·
Registered
Joined
·
441 Posts
racer#7 said:
3 miles from the jetties,did more of the same today with the kings,but a lot more jacks,even seen a few tarpon and some spinner sharks too
did you troll for the fish today or drift?? What bait did you use?
 

·
Higher Ed Honk
Joined
·
1,320 Posts
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.
 

·
Registered
Joined
·
16 Posts
Discussion Starter · #16 ·
we trolled large chrome rat-l-traps most of the day and drifted w/shad,too many sharks with the shad so trolling was the way to go,even went to mitchells reef and got a limit of 16"to 18"snapper
 
1 - 16 of 16 Posts
Top