King mackerel recipes?

joeybrown105 · September 2016

Brother in law snagged a king mackerel earlier this morning.... What's the best way to cook it on the egg?

FaceDance · September 2016

Kingfish is far from a delicacy... oily, dark, and fishy. I would suggest smoking it... slow and low (as low as possible) and make a fish dip. Many recipes online. Word of warning... first time I did it, i used way too much smoke. Just a light smoke (apple, cherry, etc...) goes a long way.

Photo Egg · September 2016

I have only deep fried it.

Richard Fl · September 2016

Brine for an hour or so then smoke to 150 internal. Then make this dip.
http://eggheadforum.com/discussion/1181150/smoked-salmon-dip-recipes#latestSmo

Appetizer, Fish, Mullet, Smoked

A few weeks back I mentioned to a commercial fisherman friend if he ever had tooo much fish I would be happy to purchase some or smoke it and trade. Well a couple of days ago my phone rings and he has 20 freshly netted mullet. So off I go to pick them up. 20 mullet = 9 3/4 lbs cleaned fish- 2 1/2 lbs smoked fish.

2 1/2 Lbs. Smoked Mullet Cut into small pieces

3/4 cup Milk

6 8-Ozs Pkgs Cream Cheese, Softened

1/21-3/4 Cup Garlic Chives or Scallions, Chopped fine

6-8 Tbs Horse Radish

1/2 cup Sour Cream

4-6 Tbs Mayonaise

6-8 Tbs Fresh ground Black Pepper

1/4 Cup Lime Juice

1/4 Cup Favorite Hot Sauce

1 2 1/2 Ozs Jar Small Capers, Drained (optional)

4-6 Tbs Wickles Hoagie & Sub Sandwich Relish (Adds some heat)

1/2 Cup Onion -- chopped

1/3 Cup Blue Cheese Salad Dressing

4-6 Tbs Liquid Smoke – omit if the fish is smokey enough

BBQ Seasoning of choice to sprinkle on the fish when ready to smoke

Brine

2 Cups Salt

1/2 Cup Favorite barbecue rub

PROCEDURE:

BRINE

1. Mix the seasonings in a quart of water and bring to a slow boil to dissolve the salt.

2. I then placed the cleaned mullet into a cooler and added a 10# bag of ice and covered with water and the brining solution.

3. Left in cooler over night and then removed the fish and ran running water over them in a large pot for about an hour. This is done to remove most of the saltiness.

4. After the mullet were rinsed, placed on BGE with apple wood and smoked indirect @ 200°F for 2-2 1/2 hours. Watching the temp of the fish reach 150° and stay for about 30-45 minutes. Careful not to over cook and dry out.

5. After the fish were cooked and cooled removed skin and bones, CAREFUL some small bones may sneak by.

Smoked Fish Dip

1. Mix the chopped fish with milk to cover and set in refrigerator for 30 minutes, remove and drain, but do not rinse.

2. Mix all the other ingredients with a hand mixer and add the drained fish at the end.

3. Many of these ingredients may have the quanity modified.

Yield: 9 Pints

Recipe Type: Appetizer, Seafood

Source

Source: Richard Howe, 2016/01/27

nolaegghead · September 2016

Saba is one of my favorites.

http://www.salon.com/2010/01/22/what_to_do_with_mackerel/

outrageous · September 2016

Fish dip is great but frying is great also, filet it, cut in small pieces, batter n put in grease. the secret is not to overcook it, when it floats, take it out immediately. king fish is a great fried fish, if you do not overcook it. I have fried many, many kingfish . secret, if u make dip, make dip anyway u want, but put lime juice in it., you can thank me later.....

fljoemon · September 2016

Do a King Fish curry Indian style ;-)
http://www.myfoodstory.com/spicy-kingfish-curry-with-coconut-and-tamarind-recipe/

King mackerel recipes?

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