How to store King meat? - Page 2 - Pensacola Fishing Forum

Go Back   Pensacola Fishing Forum > Kayak Forum > Kayak Forum

Like Tree18Likes
Reply
 
Thread Tools Search this Thread Display Modes
Old 05-25-2016, 01:31 PM   #11
Senior Member
Mingo
 
Join Date: Dec 2015
Posts: 178
Default

hxchip likes this.
calveryc is offline   Reply With Quote Quick reply to this message
 

Sponsored Links
Advertisement
 
Old 05-25-2016, 01:48 PM   #12
Jiggin Finatic
Grand Slam
 
lobsterman's Avatar
 
Join Date: Sep 2007
Location: Okaloosa
Posts: 8,543
Default

Quote:
Originally Posted by Yakavelli View Post
Does anyone have a good recipe for steak so it doesn't taste so beefy?
Yes, give it all to me and just eat salad! How's that?
lobsterman is offline   Reply With Quote Quick reply to this message
Old 05-25-2016, 10:16 PM   #13
Senior Member
Snapper
 
Join Date: Sep 2014
Posts: 429
Default

Calveryc's video says it all right up front. Ice them down as soon as caught. Anyone that eats Kings will say the same. No, throwing it on top of 10#s ice for 10 hours, opening the lid every so often, won't do. You have to bury it under 40#s ice, which cost's $3 at the ice mart.

Then when cleaning, have ice handy. Actually all fish will be better this way, but Kings especially so. Such a waste to go through all the trouble and waste such good meat by not bringing enough ice, or being lazy back at the cleaning station.

That said, I won't eat Kings over 10#s. But that is only because our waters offer so many other species, one can be a bit picky.
SWAngler is offline   Reply With Quote Quick reply to this message
Sponsored Links
Advertisement
 
Old 06-01-2016, 07:31 AM   #14
Member
Ruby Red Lip
 
Join Date: Jun 2011
Posts: 31
Default

Thanks for the suggestions, folks.

Despite probably brining it way too long and over cooking it on the smoker, it turned out great. The King dip was good and I crumbled the rest on a salad which was outstanding.
Salt4Lifer likes this.
cnote is offline   Reply With Quote Quick reply to this message
Old 06-01-2016, 09:47 AM   #15
Senior Member
Trigger
 
olegator's Avatar
 
Join Date: Dec 2014
Location: FWB & West Baker
Posts: 378
Default

Quote:
Originally Posted by SWAngler View Post
Calveryc's video says it all right up front. Ice them down as soon as caught. Anyone that eats Kings will say the same. No, throwing it on top of 10#s ice for 10 hours, opening the lid every so often, won't do. You have to bury it under 40#s ice, which cost's $3 at the ice mart.

Then when cleaning, have ice handy. Actually all fish will be better this way, but Kings especially so. Such a waste to go through all the trouble and waste such good meat by not bringing enough ice, or being lazy back at the cleaning station.

That said, I won't eat Kings over 10#s. But that is only because our waters offer so many other species, one can be a bit picky.
We always bleed kings before covering with ice....makes a BIG difference in the quality of meet.
olegator is offline   Reply With Quote Quick reply to this message
Old 06-03-2016, 08:59 AM   #16
Senior Member
Mingo
 
wyld3man's Avatar
 
Join Date: Oct 2011
Location: Walton Co.
Posts: 168
Default

Quote:
Originally Posted by olegator View Post
We always bleed kings before covering with ice....makes a BIG difference in the quality of meet.

Yup, gill, gut, pack belly full of ice then cover ASAP. I do this with every fish, makes a big difference. You can also add salt to the ice to bring the temp. down further. Fish will keep longer than most people think and will actually be better kept whole (besides the head, gills and guts) if freezing or not, the only issue is space. I usually vacuum pack my fish once I get home and keep some in the fridge and the rest in the freezer. Stuff in the fridge will be fine for a week.
Here is another brine recipe. I use it often and it turns out great.
1 cup salt
1 1/2 cup brown sugar
1/4 cup honey
1 gallon water
brine for 6 hours in closed tupperware in fridge. Remove from brine and smoke for 5-6 hours at 180F (pending on thickness of fillets)
wyld3man is offline   Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Pensacola Fishing Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in



Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -4. The time now is 04:09 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 RC 2
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.