Corpusfishing.com

[BCAKLASH75]

Just looking for some new cooking ideas for kings

No cedar planks please
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Another one bites the deck

[REEL BEAST]

Throw the Kingfish back, they are a lot of fun to catch and release, and catch more Dodo's like in your avatar. Actually the best Kingfish is balled, fried outdoors, and eaten with lots of cold beverages by your side.
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Capt. Ross L. McElwee
R&R Coastal Adventures, Inc.

www.REELBEAST.com

[landlocked beachbum]

I LOVE fresh kings grilled over REAL charcoal and mesquite!!!!
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Dave


"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

[Big Ed]

my favorite has always been, ball out the meat, soak about an hour or two in milk or buttermilk, then prepare exactally as your favorite fried chicken recipie.
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Big Ed
San Antonio

"A word to the wise ain't necessary. It's the stupid ones who need advice.", Bill Cosby

[Big John]

[topdog15]

Cook fillets on cedar plank. Throw away fillets and eat the plank.

On a more serious note, the high levels of mercury in larger kingfish suggests that they should be avoided. If you are going to eat one make sure it's at the lower end of the limit.
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"Ya'll must eat a lot of fish"

[Bighead]

A friend gave me a bunch of Kingfish meat, and my wife and I refer to it as Snuffleupagus meat...it's just horribly gray and upappetizing looking.

I don't think I can make myself eat it.

Bighead
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Slow and steady wins the race...unless of course, it's an actual race.

[Tyler]

Balled out and smoked using the smoking fish recipe in the recipe page is awesome. You just have to brine the pieces for about 15 minutes. For some reason they really soak up the brine so it would be easy to make them too salty.

[landlocked beachbum]

[Petrieheil]

"Escabeche" is one of my favorite way to eat kingfish.
1. You first steak the fish into 1 1/2 inch thick cuts.
2. Season with salt and pepper. Or what ever seasoning you may want but keep it simple.
3. Dredge in flour only.
4. Deep fry until golden brown. Then set aside.
5. In a pan add 1x onions, 1x green peppers, 8-10 green olive, 4-5 laurel leafs, 1/2 a lemon juice, a few cloves of garlic, 2 tblsp of vinegar, 3 tblspn of olive oil, and 4-5 pepper corns.
6. Saute for about 5 minutes and remove from the stove.
7. In a 12 to 16 inch baking pan distribute the fried fish.
8. Pour the warm vegetable mixture over the fish.
9. Cover with Saran wrap and put in the refrigerator for two to three days.
10. During this time period turn over the steaks so they can evenly absorve the flavors.

This dish is meant to be aeten cold during the hot summer days with some boiled potatoes, salad, and a cold beer. I prepare this dish every summer and my non-fish eating wife loves it. You may want to try to look it up online. Their are other types of "Escabeche" that you may like. Let me know how it turns out.
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Prepare for the unforseen things in life. If it does happen you were prepared. If it didn't then you got over...

[landlocked beachbum]

Sounds GREAT bro............................ THANKS!!!
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Dave


"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

[Petrieheil]

One more thing...
When you are ready to serve it; squeese a little more lemon juice on it. That may hit the spot.....
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Prepare for the unforseen things in life. If it does happen you were prepared. If it didn't then you got over...

[Petrieheil]

Found this escabeche recipe in cooks.com for Kingfish...

ESCABECHE

Though of Spanish origin, this method of preparing fish is very popular in Cuba. It is an unusually good take-along for picnics or box lunches.

2 lbs fish (Serrucho; fried King fish), in slices or chunks
3 onions, sliced
4 cloves garlic, minced
2 bay leaves
1/2 tsp. peppercorns
1/2 tsp. Spanish paprika
1/4 tsp. thyme or sweet marjoram (or oregano)
2 dill pickles, chopped
1/2 cup vinegar
1 cup extra virgin olive oil
2 dozen olives

Fry fish in olive oil with garlic until brown. Remove and place in an earthen jar with a closely fitting cover or a plastic container. Add the sliced onion and the remaining seasoning in the oil in which the fish has been fried.
Cook for a few minutes and pour over the fish in the jar. Then add the olives, sliced pickles and hot vinegar; more of less can be used, according to taste. Use only a good quality vinegar, such as an aged red wine vinegar.

Cover tightly and allow to rest over night in the refrigerator or a cool place to marinate. This will keep for several days.

I have not done it this way but it is similar enough to the one I make...
Hope this helps...
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Prepare for the unforseen things in life. If it does happen you were prepared. If it didn't then you got over...

[putawaywet]

Ball fish.
Marinate in white wine worcestershire sauce(aka worcs. for chicken/fish) overnight.
Wrap balls in bacon and grill till bacon is cooked(not crispy).
Splash with Tiger sauce or your fave. sweet hot sauce.

Damn good..
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"If you love something let it go. If it comes back to you gaff it and throw it on ice."

"God loves a workin' man.
Don't trust Whitey.
See a doctor and get rid of it."
N.J.

[B-1 83]

As bad as I hate to ask this question to this bunch (like throwing chum to sharks) ......

Define "ball" the fish, pro favor.