Kingfish,how to cook.??

J

jmas

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Hooked this kingfish on Friday. Usually give them away since I dont really care for mackeral.
Thought I would give it a taste if I found a good way to prepare it. I have cut it into 1" thick steaks. Anyone have a good way to grill Kingfish.
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They smoke very well Joe. If you know anyone with a smoker have them do it for you. I had good luck with grilling them too. Try marinating in some italian dressing and grilling it as steaks. Just be sure to cut out the bloodline or it will be a super fishy taste!
 
Thanks Brian, Glad to know you still look in on us.
My son suggested soaking the steaks in milk for a few hours and then grilling. Will try the Italian dressing tomorrow.
Sure wish it was a Wahoo.
 
I always cut 1 inch slices into the meat, all the way to the bone, then
popped out the loin balls and fried them. I have also sliced them into
2 inch steaks and BBQ'ed them, but you need to be sure to leave the skin
on to prevent the meat from flaking away while on the grill and to be
sure to use a good basting sauce or butter to keep them from drying out.
Butter and Creole Seasoning(or lemon pepper) is pretty good.
 
I'm not a fan of kings for the table either, but I've done them on the grill as Brian suggested. Also, have done them in heavy duty tinfoil by puting a layer sliced potatoes down first, then the steaks, then sliced onion, followed by butter, lemon, salt and pepper, or a hot salsa, or BBQ sauce, or italian dressing. Be sure to over do the seasoning as the potatoes will soak up a lot if it. Close up the tinfoil "package" and set it in the coals for about 45 min. Eat it from the package and you have no clean up.

Another way is to cut it into 1" square chunks and do a low country boil, or just a crab boil using the king instead of crab meat. Kings flesh will hold together in the boil. Do it just like you do shrimp. Eat it hot or cold with crackers and cocktail sauce.
 
Did the tinfoil and butter and lemom on the grill. Didnt have the Italian seasoning handy so added some Baria seasoning. Marinated the fish steaks in milk couple of hours before grilling,as my son sugested.
Turnd out real good. Still wish it was a Wahoo.
 
Like Bluefish, marinade(soak them in Gingerale for a few hours. Take them out and roll them in Kosher Salt. Then cook em on the grill with Butter! Yummy!
 
We get loads of kings off of Port Canaveral where I do most of my off-shore fishing and I gotta agree that the milk soak for at least three hours is the real secret - that is if you don't like real strong and oily fish flavoring. The milk soaking also works really well with any member of the mackeral family and even bluefish.
 
If it tastes anything like bluefish, then I'd pickle it. Easy to do. Nothing fancy. Hardest thing to find is a large glass jar.
 
My brother in law is from the White Stone, Va. area. They eat blue fish over there also.
However, I cannot stomach it. They put a layer of salt, then a layer of thinly sliced
fish, then a layer of salt and cover with tin foil and leave it for a month or so.
Then when football games start, they take the fish slices out of the salt, then shake
the salt off and eat during a game.
 
This is nothing like that. When it's done, it tastes just like pickled herring (something we enjoy up in the NJ-NY area). The fish filets are thinly sliced and layered in a large glass jar with onions. You then cook a mixture made with white vinegar, red wine vinegar, kosher salt, sugar and pickling spice. Allow it to cool, add it to the jar, cover and refrigerated for seven days before opening.
 
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