The yellowtail amberjack (or yellowtail kingfish as it is known in Australia) is a highly mobile pelagic species, and tends to either form single-species schools, or combine with southern bluefin tuna (Thunnus maccoyii) and silver trevally (Pseudocaranx dentex). They prefer water temperatures of 17‒24 °C.
Not only does Yellowtail (Hiramasa) kingfish taste great, it's nutritious, convenient and versatile.
Mahi Mahi. MAHI MAHI is a tropical gamefish with similar 'meaty' flesh to that of Yellowtail Kingfish. Suitable for grilling or BBQ'ing as the firm flesh holds its shape well. Can also be diced and used as 'kebabs' or in a curry.
The king mackerel (Scomberomorus cavalla) or kingfish, is a migratory species of mackerel of the western Atlantic Ocean and Gulf of Mexico. It is an important species to both the commercial and recreational fishing industries.
As mentioned before, kingfish are firm in texture and have slightly oily flesh that tastes pleasant with a deep umami flavour. The firm fish tends to become softer when cooked and can give a melt-in-mouth, juicy sensation if cooked properly.
Kingfish produce large and thick fillets and they tend to be oily, so they are an outstanding choice for long and careful low-temperature smoking. Seasoned well, and smoked so they're not dry over orange, lemon, hickory or oak wood, king mackerel are delicious. Kings also are good coming off a grill.
The kingfish is very popular as a raw dish. One of the reasons for this is that the meat is so firm that it stands up well as sushi and sashimi. Often, in restaurants, only the cheeks are cooked and the rest of the fish is served raw.
Along the East Coast of the United States, the common name for the kingfishes varies by location. In South Carolina, they are called “whiting” whereas in North Carolina they are “sea-mullet.” The southern kingfish can be distinguished from the other two species by pale angular bands and a short first dorsal spine.
The butterfly kingfish (Gasterochisma melampus) is an ocean-dwelling ray-finned bony fish in the mackerel family, Scombridae – a family which it shares with the tunas, mackerels, Spanish mackerels, and bonitos.
Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
With the species growing anywhere from 30 to over 100 pounds, you do the math on what an entire fish would set you back. The biggest reason for its hefty price tag is probably its rarity, according to Food & Wine.
In South Carolina's waters, there are three different species of kingfishes: the Gulf kingfish (Menticirrhus littoralis), the southern kingfish (Menticirrhus americanus) and the northern kingfish (Menticirrhus saxatilis). On occasion, all three species will be found together.
kingfish (n.)
1750, a name given to various types of fish deemed exceptionally large or tasty; see king (adj.) + fish (n.). From 1933 as the nickname of U.S. politician Huey Long (1893-1935) of Louisiana.
Oily fish are fish that contain at least 10% fat, most of which are the healthier omega-3 oils. In Australia, the oiliest fish include: canned salmon and sardines, some varieties of canned tuna, salmon, gemfish, blue-eye trevalla, blue mackerel, oysters and arrow squid.
Head says the company is now the global leader in full-cycle breeding, production and sale of Yellowtail Kingfish, which is the most expensive "mainstream" fish available in Australia. On a wholesale basis, a good-sized fish is worth around $90.
Swordfish is a mighty, meaty fish: eat it grilled and you'll almost feel like you're biting into a steak. Even non-fish-eaters tend to enjoy a good cut of swordfish, whose taste is somewhat similar to tuna.
Commonly known as King mackerel, Kingfish is a large slightly oily fish, low in total fat, but rich in omega 3 fatty acids, protein, B12 and selenium. Kingfish has a medium strong taste, with a flesh that is firm and holds its shape well during cooking.
King Fish is more than just a lean protein. King fish also known as Seerfish, is an excellent eating fish with thick white fillets and have a pleasant flavour.
Technically, a “jack” is a male salmon that returns to spawn one year sooner than other adult salmon and therefore is smaller in size. Realistically, jack salmon aren't salmon at all, but most often refer to the Midwestern name given to the Pacific whiting, a saltwater fish also known as hake.
Once cooked however, the flesh collapses into a mushy mass, which looks and tastes unappetizing – although it is not harmful in its raw or cooked state. The collapse in the flesh is due to the action of an autolytic enzyme called protease.
High tide and the first two hours of the run out, early morning and late afternoon is when you will find them really feeding.
Dawn to sunrise is a good time. Kings are often searching for sea gars, surface feeding or near surface feeding yellowtail, or slimey mackerel or smaller baits like white bait which are often high in the water column during low light periods.