Kingfish is on special

[Anna N]

Further to this:

On special thread

Here's the second thing I've come across in this week's flyers - Kingfish - never heard of it before but some googling returned that it is part of the mackerel family? I suspect it is oily and not likely to win favour with me but still, I'm interested in knowing anything about it and how to cook it to advantage.

Anna N

[fresco]

I've used it in a fish curry (using directions from The Best Recipe, I think). Turned out very well.

[alacarte]

My Nana cuts it in strips and rolls it around diced carrots, celery, and onions, then secures each roll with a toothpick & roasts it in the oven. She has a similar presentation for flounder.

Kingfish is good...it's tastes a bit like salmon, but fishier.

[vengroff]

There are two completely different species that are sold under the name kingfish. One is a big mackeral and the other is a big whiting. It should be obvious which of the two you are being offered by the darkness and oiliness of the flesh. Dark and oily is the mackeral type, white and sweet is the whiting type.

[Anna N]

There are two completely different species that are sold under the name kingfish.  One is a big mackeral and the other is a big whiting.  It should be obvious which of the two you are being offered by the darkness and oiliness of the flesh.  Dark and oily is the mackeral type, white and sweet is the whiting type.

I looked at it and it's dark, very dark so I am going to accept that it is the mackeral type - didn't know there were two different species sold under the same name.

Anna N

[Suzanne F]

I frequently see kingfish on the menu of Caribbean restaurants, Jamaican and suchlike. Brown stew fish, in a gravy with just a little heat and a lot of soft onions threads; Fish "tea" -- actually a soup with fish, squash, green bananas, maybe some tomatoes and flavored with hot peppers and fresh thyme (both removed before serving); done creole-style, with tomatoes, celery, onions, etc. and served over rice. And I almost forgot: escovitched; that is, fried and then marinated with onions, garlic, carrots, etc. in a vinegar-and-oil (but mostly vinegar) dressing, served cold. Ooh, perfect for the summer!

Isn't kingfish very bony? I think perhaps it is, which also puts some people off. In any case, since it has a strong flavor, it can take a strong-flavored preparation. No delicate beurre blanc for this one.

[fifi]

We used to catch the mackeral type a lot. The usual approach here in the gulf was to bleed the fish thoroughly before putting it in the ice chest. Some folks would cut out only the upper bundle of muscles (epaxials? my anatomy nomenclature is rusty) and throw the rest to the sharks. I never did like it very much but I don't like strong fish. I did have some smoked at a fishing tournament one time that was pretty good.

[jango]

There are two completely different species that are sold under the name kingfish.  One is a big mackeral and the other is a big whiting.  It should be obvious which of the two you are being offered by the darkness and oiliness of the flesh.  Dark and oily is the mackeral type, white and sweet is the whiting type.

There may even be more types. Kingfish is a bit of a vague name.

My family aquacultures Yellowtail Kingfish in huge sea cages off the coast of South Australia. The other name for it is Hiramasa which is the white sushi you see in Japanese restaurants. It's also known as Gold Striped Amberjack (Seriola lalandi).

This one is a very firm white fleshed fish - oil content varies. If we are not eating it raw, we cook it in the same ways that we cook tuna - and it can take a strong marinade and highly seasoned sauces. Extremely yummy fish. It shouldn't be bony at all.

[ballast_regime]

The kingfish you're referring to is also known as the king mackerel (Scomberomorus cavalla), arguably the most popular gamefish in the Gulf of Mexico. (I was raised offshore fishing and diving in Texas.) Its flesh responds best to baking, frying (esp. in an Asian-style or in fish cakes), poaching, and, best of all, grilling. Its high fat content (it's very rich in omega-3 fatty acids) prevents it from the delicate treatment a lot of "haute" fish receive.

Best of luck,

Ian Lowe

ballast/regime

P.S. Most people are not a fan of "oily" fish types because the oxidization of their flesh is more readily apparent, thus making it taste "fishy." Lighter fleshed fish don't have to be as fresh to be enjoyable to most diners. Unfortunate though it may be, oily fish types get a bad rap.

Edited July 1, 2003 by ballast_regime (log)