Corpusfishing.com

Gib · Posted: Sat May 20, 2006 10:15 pm Post subject: King Fish Filets

I know there was a recent post regarding this issue, and I had a question about it.

First, I have smoked some along with "good" eating fish, and the king was the first to go. Surprisingly, it was delicious.

With regards to the balls of flesh mentioned:

1. Several indicated cutting 1" chunks out of the fish and pushing the balls
of flesh out.

2. Does this process include first filleting the fish? I do not see the
necessity of doing such, but I am not sure.

Thanks for the help,

Gibson

The Trash Heap · Posted: Sun May 21, 2006 9:18 am Post subject: Steaking

Gib, the balling technique entails cutting the king transversely into steaks (cross sections) about an inch thick, then pushing out the "loins" or ball of meat in the center of each side of the steak. You'll get two balls per steak. There is no need to filet (cut longitudinally) the fish or cut the bones out first to do the steaking.

Think of taking a whole salami and cutting it into thick slices, then using a cooky cutter to extract two balls from each slice. Kinda wasteful, huh?
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putawaywet · Posted: Sun May 21, 2006 10:15 am Post subject:

I use both methods.
Balling loses some meat but when I fillet I cut the red meat out anyway.
Gotten to where I grill most everything now. Fried King tastes like fried 'anything'.
I'll dig up some recipies and post em' later.

Gib · Posted: Mon May 22, 2006 9:30 am Post subject: thanks

Thanks for the information guys.

I have the opportunity to put some in the ice chest this weekend, and I am considering the "balling" method.

I may stick with smoking the fish, if I can afford a new smoker.

Look forward to the recipes.

Gib

JESS · Finger Mullet Joined: 08 Mar 2006 Posts: 17

MY SON CAUGHT A KING OF BHP ON WEDNESDAY. HAD A FRIEND WHO MADE JERKY FROM THE KING AND IT WAS REALLY GOOD. NO "FISH" TASTE AT ALL.