Kingfish

Haku

Seriola lalandi

Seasonality – Year round

Catching Method – Live bait, jig, stick bait, trawl, troll

Raw Preparation – You bet

Cooked With Skin On – Yes

Preferred Cooking Methods – Grilled, BBQ’d steaks, pan-fried crisp skin, smoked

Substitute Species – Trevally, Blue Mackerel, Kahawai

 

An absolute cracker of a fish. Pound for pound there aren’t many fish that fight with such strength and determination than a kingfish. What also makes them prized by so many, is they are simply delicious to eat. They are held in very high esteem by the Japanese sashimi brigade, offering up a wonderful texture when consumed raw. They also lend themselves to a variety of cooking methods.

When the smaller fish or the tail section are steaked, they are a great fish to cook over the coals of a BBQ. The one thing to bear in mind when cooking kingfish is to not overcook as it has a tendency to dry out.

Try this; cut small half centimeter thick slices, heat up a pan, then just sear each side for a couple of seconds, so the outside of the fish is cooked but the inside completely raw. Serve it with a little green olive and fresh lime tapenade.

SIGN UP TO OUR NEWSLETTER FOR MONTHLY ANNABEL LANGBEIN'S CATCH TO COOK RECIPES

Your browser privacy settings are preventing this subscription form from displaying. To subscribe, please visit this page in a browser with content blocking disabled.