I know a lot of you guys don't enjoy Kings, but it could be because they weren't PREPPED RIGHT.
If you are gonna keep the fish, you need to treat em like FOOD from the minute they come off the hook.
If you throw em still alive into a fish box, and allow them to thrash about and suffocate in the air your end product will be oily, bloody and smelly with soft flabby flesh that falls apart. Maybe good enough for smoking but that's about it.
But if you TRY the following "IKE JIMI" procedure you might agree that Kings ARE delicious.
Right after that pic was taken, I stuck a spike in his brain, cut his gills, sliced into his tail bone, stuck a wire up along his spine, bled him out for 15 mins then put him in an ice/saltwater slurry.
Back at the dock, filleted, skinned and removed lateral line. Cut into serving sized chunks. No fresh water touched the meat (that will ruin it). Big fish yielded so much I gave away 18 servings and kept 2 for me an wifey.
Back home, I blotted moisture off the fillets and wrapped in clean paper towels. Wrapped paper towel packages in foil and aged the fish in the fridge 24 hours so it would develop umami.
Next day in the kitchen, removed paper towels, placed in dish and seasoned with salt, pepper, paprika, garlic powder, oregano and olive oil. Allowed fish to marinate in that mix for a half hour while the oven preheated to 425.
Placed fish in baking pan, coated with thin layer of bread crumbs and popped in oven.
Baked for 8 mins, then squeezed juice of half lemon and a drizzle of EVOO over fish. Turned oven up to broil and put fish back in for a minute until bread crumbs browned a bit.
That's it! Served with tomato salad, French fries some crispy bread and Chianti.....GOOD EATS!
Mackerel too, but I can understand why some people draw the line there...
I believe it is essential to bleed the fish and don't think the quality of the flesh will be anywhere near as good if it is not bled.
My "fish for the table" prep steps are based on the traditional Japanese "Iki Jimi" procedure. Iki Jimi has been practiced in Japan for over 400 years. Recent university studies support those Iki Jimi traditional methods based on scientific fact.
1) Need to kill the fish quickly, don't allow it to suffocate in the air or die slowly in a slurry. When it dies a panicked, slow death enzymes and lactic acid are produced which enter and ruin the flesh.
2) Get the blood out. Blood harbors bacteria.
3) destroy the spinal column and nervous system. Rigor mortis will be delayed.
4) ice it down. Gut and/or fillet back at the dock. DO NOT let fresh water touch the flesh once the fish is cut open. Bring back a bucket of sea water to rinse off your fillets. DRY the fillets and wrap in clean paper towels before you store them in the fridge.
5) AGE the fish for a day or more so that it's flavors and texture develops.
Fascinating articles by a Japanese angler about these steps here:
Guess it keeps freshwater out of the cavity that way ?
If you rinse the fillets in salt water then pat them DRY with paper towels then wrap them in clean paper towels before wrapping in foil, the paper won't stick. You do need to change the paper every day if you plan to age the fish for several days however.
“Everyone behaves badly--given the chance.”
― Ernest Hemingway
Yeah, I think the maybe edges got "fridge-burned" because the parchment paper didn't seal it well.
Next time wrap the fillets in regular paper towels to absorb the moisture, then wrap those paper towel packages in plastic wrap before putting them back in the fridge.
Open the packages and change-out the wet paper towels and re-wrap every day. You can store and age most fish to develop maximum Umami for several days this way.
If you rinse off the fillets in clean sea-water, then pat them dry with paper towels before wrapping in a clean paper towel sheet, then wrap those paper towel packets in plastic wrap or foil before storing in the fridge, there will be nothing sticky on the surface of the meat.
The paper will get damp however from moisture leaching out of the flesh, which is why you want to unwrap the packages and change the paper wrapping every day (it will peel right off) if you are going to store fresh fillets for several days.
I love king fish.
Dont remove the skin . Steak 1.5 to 2 inch thick soak in olive oil. Season with lemon herb and cajun. place on grill and slow- medium cook. When you flipp roll in oil again. Meat willo be firm white and flake apart. king must be fresh.
By the way, I have not been following the "don't rinse in fresh water" instructions and definitely want to get away from that. It would be difficult for me to keep a bucket of seawater on the boat without it splashing out either when loading on to the trailer or driving back home. So I did a little research on how to "make" my own seawater.
1 litre of water (about 1 quart) and add 35 grams (about 1/8 a cup) of salt. Stir to dissolve.
ROFL - good Lord sometimes I can be dumb. I'm so used to buckets never having lids on them that I didn't even think about that. Brilliant!