Hi, I am usually a snook fisherman and basically eat only snook and occasional snapper. I went out with some coworkers on a charter on Saturday and we were catching Kings. I caught a pretty good sized one (much bigger than my snook). I now have a lot of King fish meat that I am a little confused on how to cook it. I have been told only make a dip out of it after smoking it. I went and bought a smoker, but noticed the meat had a ton of blood in it. Is it normal to not bleed the fish? Usually when I catch my slot snook, I slice it's throat so it can thoroughly bleed it for nice white meat. Any help would be greatly appreciated as far as cooking it with minimal fishy taste as the kids and others I cook for are not too fond of the fishy taste. Thanks in advance.
(I am the one in the blue/camo shirt)