Looks like you had a nice trip :cheers:

 

Recipes? Kingfish are known as "smokers" because that's what people to with 'em, throw them on a slow smoker. Be sure to trim all the red meat off 'em first, including the blood line down the middle, and follow your favorite smoker recipe. Not too bad, actually.

 

Recipes? Kingfish are known as "smokers" because that's what people to with 'em, throw them on a slow smoker. Be sure to trim all the red meat off 'em first, including the blood line down the middle, and follow your favorite smoker recipe. Not too bad, actually.

I always thought we called'em "smoker Kings" cause the big ones ran so hard when first hooked that it would make your reel smoke.

 

I was gonna try to explain how to clean a king fish, but figured google might find my method already typed up. Do this.
http://www.lonestarsharkers.com/phpBB3/viewtopic.php?f=21&t=2055

Now you have a whole lot of good white meat. Marinade it in margarita mix for about 5 minutes, then batter it with your favorite corn meal mix, and deep fry it about 4 minutes.

I've also baked them cleaned like this, not bad. Just seasoned with the regular stuff. Lemon pepper, tony's, etc.

 

Take the red out and boil the meat until whitish grey. Then make tuna or chicken salad out of it. Doesn't taste like fish and no one will know its fish unless you tell them!

 

Looked up some recipes for kingfish and decided to try the crab boil. Boiled the kingfish in double strength crab boil and then made it into "tuna salad" (pickles, onions, jalapenos, mayo). I must admit it rivaled any tuna salad we ever had...I would highly recommend it.

Went out again today and caught 1 bonito....

 

I agree with the smoking. I have smoked it then used it to make kingfish salad and everyone so far has thought it was fantastic.

 

Ball them out, marinate in Terriyaki sauce for about an hour. Put balls on skewers with your favorite grilling extras and cook over a hot flame until medium rare.....by the time you get them on the table they will be done.

Cook them too long and you will never eat another king....cook them right and you would argue it was some of the best fish you've had.

 

I've never got around to using this recipe with kingfish, but it has worked great for everything from Ling to Yellowfin for me. I figured if it was good enough for kingfish, it should be good enough for just about anything.

Thanks Johnboat!!!!!

http://2coolfishing.com/ttmbforum/showthread.php?t=70182

 

For future advice, gut the fish first.

Most people will not gut them and just throw them in the cooler. By gutting them, you basically bleed them out at the same time. My dad has sworn by it my whole life and I tested it out one day by gutting one and not the other. You can tell a difference in the taste of the meet and the way it smells when you are cleaning it.

But as far as cooking it, the only way we cook kingfish is frying it. Dont forget the lemons

 

Cut the fillets into 2-3" chunks and saod them for 5-10 hours in Buttermilk. Take them out and roll them in Crackermeal, then, fry them....

You will love it.

 

Marinade them in Italian dressing and grill them.

 

Also try "a la Portuguese" that is layer 1" slabs with cut onions and slices of tomato, cover with breadcrumbs and put in a 350 degree oven for +/- 30 mins. Serve with grated cheese over the breadcrumbs.

Also when freshly caught its sensible to slip a knife into the gills just after they have have the last rites from the billyclub ("in nomine Patri, e Filii, e Spiritus Sanctii")-that bleeds them nicely for whiter meat.