Thread: KingFish

Never caught or cooked,treat like salmon ? ,hope to try it in a few weeks

King Mackerel? I grill mine and what I don't eat right from the grill, I flake into a fish salad with mayo, dill relish, celery salt, just a dab of mustard, and a sprinkling of "Slap Ya' Momma" spice and just a little honey.

Thanks I plan on grilling a lot while I am there

When someone says Kingfish I think about Gulf, Northern and Southern Kingfish.
Locally better known as Whiting and Ground Mullet.

And which are IMO much better tablefare than any King Mack.

King Mack is okay too, good many ways.

A local favorite is Smoked King Mack Dip, popular non-smoked too.

I don't like it deep fried, but pan fried with a crusty, well seasoned sear is nice, think Blackened.

Foil wrapped with EVOO or butter, seasoned and a slice or three of lemon/lime, broil or grill with very high heat, 10-15 minutes per side.

Poached in well salted water and then chilled, serve with a chilled mix of cream cheese/sour cream mixed with either Dill/Capers or Scallions/chiles.

I prefer it steaked to fillets and fresh not frozen.

Originally Posted by ChileRelleno

When someone says Kingfish I think about Gulf, Northern and Southern Kingfish.
Locally better known as Whiting and Ground Mullet.

And which are IMO much better tablefare than any King Mack.

I considered that, but figured that he was talking about king mackerel. Large whiting are great grilled, too, filleted skin-side down or whole. I usually pan-fry them, though (because I usually catch a bunch of medium sized ones). They're just very different fish (King Mackerel and Kingfish/whiting/ground mullet) - I like them both, though.

King Mackerel

Grilled with Blackened Seasoning
Grilled in foil with Butter-n-Blackened Seasoning
Bacon Wrapped Asparagus
Pineapple/Apple Salsa