http://www.lonestarsharkers.com/phpB...hp?f=21&t=2055

"Oops! This link appears to be broken."

Yeah, what he said ... kinda interested if you can get the link to work

got it to work.

http://www.lonestarsharkers.com/phpBB3/viewtopic.php?f=21&t=2055

I've seen people use this technique for cleaning the Kings, I don't do this, I fillet them out. It is a quick method for cleaning a King, however I feel that it leaves far to much meat on the fish. The comment about the red meat is a valid comment, but it is just as easy to cut that meat out.

To each his own.

Always heard that method referred to as balling a kingfish. Works pretty well. There's basically fours muscle running down a king. You get four balls per slice. Depending on were the section in from, there is another muscle either above or below balled part. For those sections I use a filet knife and just cut along the bones. Personally, I just steak the kingfish which gives me option later to either grill or ball and fry.

All a king is good for is BAIT!!!!

I was fishing with a Guide in Florida last year and we caught a King.

He started cleaning it conventional and I asked if he ever balled them.

He had no idea what I was talking about - NONE. So I asummed it was a Texas thing to Ball Kings.

25 years ago on our Texas coast we had no limits on the Kings and not knowing any better we kept bunches (WAY, WAY to MANY), so we balled them all.

Balling Kings is good (the balls you get out are really the only good parts), But today with as few as we can keep, I'm not sure I would still Ball them (probally still cut out all the dark meat and end up with what is the balls, but it does seem a little wasteful - but the BIG Key is To Eat all what you kill and take home).

Kings marinated in Mustard is real good if you have not tried it. Marinated in mustard 2 to 6 hours before frying. It actually makes them GOOD. (or at least Much, Much better)

That technique looks REALLY wasteful. Kings are hard a little to fillet out neatly, but I'll bet I can get a lot more meat off the fish by standard filleting than by "balling" them.

I like kingfish. It's one of my favorite food fish. If you don't want to eat them throw them back so someone else can catch them.

I know many people don't like the strong flavor of kings, I do. Of course, I also eat almost all the fish I catch (including sharks, skates, stingrays, bluefish, etc.). I actually prefer the stronger flavored fish.

Cheers,
Kelly McCoy
West Texas

Anyone who will eat a King will drink a Lonestar. Both are nasty.

there not bad smoked

????????

Kingfish is delicious! Just slice out the red stuff - it's not that difficult to do - and you've got some gorgeous white meat fillets.

If I were to try that balling method, I'd still have to follow up & slice the rest of the meat off the fish. Maybe use it in fish soup or stew, or in stir-fry.

How about marinading the kingfish in the Lonestar? I personally don't mind if fish tastes a little like fish. I'd much rather that than fish that tastes like fried cotton balls. Its really not as wastefull as it looks in those photos. Like everything, it all depends on how much time you put in and if you go after that meat above and below the ball.

The biggest problem is in how the fish is handled before it hits the grill. Kings, Smacks, Bluefish and to a lesser extent Tunas and Hoos are highly perishable. All of these fish have a greater oil content with more blood in the muscle tissue that gives the fish it's fishy taste.

They need to be bled out and then straight to the ice. No sitting on the deck while you rig up your hook for another or hanging on hooks dockside in the hot Texas sun for photos.

Treat em right and get em to the grill quickly and you will have some of the best fish in the sea.

Ive tried kings prepared smoked, fried, and grilled. I couldn,t even get the dog to eat it. I started balling them about 2 years ago, then I soak in buttermilk for about 4 hrs. Now the dog and I both eat it.