Thread: king mackerel

I've prbably eaten 500 kings in my life, bud I give them ALL away, I keep spanish and (soon to be) cobia of the pier, thats it

[quote author=rodbuilderESM link=topic=3099.msg28295#msg28295 date=1365429305]
I've prbably eaten 500 kings in my life, bud I give them ALL away, I keep spanish and (soon to be) cobia of the pier, thats it
[/quote]

i call bs oke1:

lol, that taste really has gotten old though

not all kings have mercury

The point I'm trying to make is most people eat more harmful things on a daily basis with no worries.

Minamata is a completely separate case from the levels of mercury we see. Every element on the periodic table is toxic in a high enough dose.

Consider the case of the Faroe Islands. These people ate the flesh and blubber of pilot whales routinely, including pregnant and nursing women. Studies on them have revealed only subtle effects on the highest risk groups if any.

I agree that a pregnant woman shouldn't get down on 40 lb kings all day long. But there is no evidence that I have ever seen of anyone ever being hurt by mercury in king mackerel. Compare that to the incredibly obvious detrimental effects of other things in our diet.

To each, his own. The data are out there. Take it or leave it. Despite the current administration's best efforts, this is still America. oke1:

In my completely unscientific and unverifiable opinion, I think more people die from eating too many bacon double cheeseburgers than from eating too many predatory fish that contain mercury.

That said, my dad taught me not to kill critters that don't need killing if you aren't going to eat 'em or use them somehow. Hate to see sun-dried kings laying around going to waste...so perhaps those who don't eat them could be encouraged to find a willing recipient before they kill the fish?

Cigaretts contain mercury.. :eat:

Ms Pat's mac salad !!!! and moderation in eating anything :eat: :eat:

ARE YOU READY? HERE IS THE MACK SALAD RECIPE AGAIN... DON'T LOSE IT!

5 TO 10 LBS OF FRESH KINGFISH - NO SKIN, NO BONES, NO BLOOD LINE.... BIG POT OF BOILING WATER WITH 1 CUP LIQUID CRAB BOIL AND SALT TO TASTE. COOK 20 MINUTES OR SO UNTIL DONE THRU, TURN OFF FIRE AND LET SIT IN WATER FOR 30 MINUTES OR SO. DRAIN, FLAKE AND SEASON WITH MRS. DASH ORIGINAL AND TONY C'S SEASONING TO TASTE (ABOUT 1 TABLESPOON OF MRS. DASH AND SAME OF TONY C'S - I USE THE WHITE BOX THAT IS UNSALTED.

IN A BIG BOWL, YOU WILL NEED 2 CUPS OF CHOPPED GREEN BELL PEPPER, 1 CUP CHOPPED RED AND YELLOW BELLPEPPER, 2 BUNCHES OF GREEN ONIONS CHOPPED - INCLUDE MOST OF GREEN PART, 1 CUP CHOPPED WHITE ONION AND 1 CUP CHOPPED RED ONION, AND A WHOLE STALK OF CELERY. MIX ALL OF THIS TOGETHER. PUT THE COOLED SEASONED FISH IN THE BOWL AND MIX WELL. (HINT - PUBLIX HAS IT ALREADY CHOPPED EXCEPT FOR THE CELERY)

DRESSING: 1 LARGE BOTTLE LITE BUTTER MILK RANCH DRESSING, I BOTTLE OF GOLDEN'S VIDALIA ONION VINEGARETTE OR KEN'S SWEET VIDALIA ONION DRESSING; 1 CUP SWEET PICKLE RELISH, 1/3 CUP SPICY MUSTARD, 1 TABLESPOON HORSERADISH, 1/2 CUP OR MORE DICED JALAPENOS FROM JAR NOT FRESH. THIS WILL MAKE ENOUGH FOR TWO BATCHES.

MIX JUST ENOUGH DRESSING TO MAKE SALAD STICK TOGETHER. CHILL. LOCK THE DOORS, TURN OFF THE LIGHTS AND ENJOY IN SOLITUDE. IF ANYBODY KNOWS YOU GOT SOME, THEY'LL BREAK THE DOOR DOWN TO GET IT! IT'S A REAL HEALTH HAZZARD TO BRING ON A PIER AND NOT HAVE ENOUGH FOR EVERYBODY

[quote author=Rich1 link=topic=3099.msg28312#msg28312 date=1365435662]
Hate to see sun-dried kings laying around going to waste...so perhaps those who don't eat them could be encouraged to find a willing recipient before they kill the fish?
[/quote]

+a bunch on that