PJIII

I have never eat a king before so I would like some ideas on how to cook them I'm not a big fan of smoked fish? I cleaned it and cut into steaks.

Wugitus

put them on the grill, add any marinade easy to do,,

PJIII

Thanks for the reply! There meat is darker than I am use to.

Boliver T Wheelock

If you have them in steaks. Take each steak and roll each of the sections out making a ball of meat. Got this out of Saltwater Fisherman Magazine in the 1970's. Soak in a mixture of vinegar, salt and desired spices. Can't give you the exact recipe as my wife is not here and has the recipe stored in her brain. Deep fry. The result is what is known as king mackeral balls. My wife has many times asked others if they like king mackeral balls. If you find them to your liking next time just slice the king to the backbone and use the tips of yous fingers to roll the ball out. Leaves most of the undesired meat in the fish and helps the crabs out.

loadtoad1a7

+1 on king balls, I breaded and deep fried them and made fish tacos. Came out great and is the easiest way I have ever seen to clean a fish, takes litteraly seconds to slice it up and roll the meat out.

DAWGONIT

You can also try the shake and bake fish fry oven mix for something different. +1 on pushing out the bone/cartlidge piece.

grouper1963

Coat/brush and then grill with this:

- 1/2 cup extra virgin olive oil
- 1/4 Worcestershire sauce (Lea and Perrins or similar)
- 1 teaspoon Tony Chachere's
- 1 teaspoon minced garlic
mix well (and continuously)

Vary all to taste....brush on prior to and during grilling...

20simmons sea skiff

I fried them last week, tonight placed fillets in tin foil soaked in lemon juice, seasoned brake 350 for about 30 min or till tender, or cook on grill same way. theres plenty of white meat, eat around the dark

billfishhead

steak and grill

use butter or oil so they dont stick

season as desired

release small ones

Ocean Master

After cooking the meat is white. Make sure to cut out all the blood line. The dark line in the center of the fillet.

__________________
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