I don’t cut the dark meat out. I like a little fishy taste. I always thought it was stupid to want fish that don’t taste like fish. I can see getting some of the blood out of it though. And I’ll bet you a dollar that’s not king they are putting in the tacos down there.

My Mother just rolled over in her grave! Lol. We used to bring home plenty of cobia, grouper, snapper, etc…and she would get mad if we didn’t bring her some king.

Mackerel is absolutely great if you treat it right

There's no accounting for taste, and I meant no insult. Some people like Coors Lite silver bullets also.

I’ll eat almost any fish. I love fish. Sometimes the juice ain’t worth the squeeze though. I’m not a huge fan of taking fish and putting a big thick cream sauce on it. Like redfish New Orleans that is so popular. All you taste is the cream sauce. A little light dipping sauce is fine. Tiger sauce is one of my favorites.
It’s kinda like taking a raw oyster and putting 9 things on it and putting it on a cracker. Heck you can’t taste the oyster anymore. Or putting cheese bacon and jalapeños on an oyster for the grill. “Fire grilled oysters” for $25 a dozen and you cant even taste an oyster. Stick a dang fork in the quart tub and pull out an oyster and eat it. That’s how it’s done

A smoked dip is awesome

People make smoked dip out of Sailfish in S. Florida. Meh...

Broiled spanish with lemon, butter, paprika, and garlic salt is a tried and true recipe. skin side down and broil on high for about 7 minutes. Serve with yellow rice.

I've always grilled mackerel. Basted it with a melted butter/ italian dressing/ cajun seasoning mix.

I saw the Bama Saltwater guy do this in one of his videos I think. It looked great!

FIFY

I like Spanish a lot. It’s a fine fish. I cut it up in to strips, put butter in a pan on medium heat, slap it on there with some Tony’s spice and herb seasoning and sear it on both sides until it’s lightly brown. It’s dang fine. Anyone who says otherwise is crazy.

I like grilled or smoked king. Neither is fit for frying.

Roll Spanish in mustard, then coat with fish fry and fry it up

King I used to eat “steaks in a foil pouch with butter, seasoning, lemon, and onions

I have graduated to better fish these days

Nobody is trying to say that they would purposely pass over some Snapper at a seafood counter for some Kingfish. But it is obvious many making comments have never actually tried very hard to eat it.

If you soak it in Sprite it will remove the fishy taste but the biggest thing is cutting away the dark meat. Someone gonna come on here and try and tell me a Striper taste bad next.

Anyone who says different did not cut out the red centerline. That part sucks!!!!

Been doing it that way for over a decade. I’m not paying $34/lb for crab and I love me some West Indies salad.

Mackeral can be pretty fine eating but you have to understand they are a totally different kind of fish than snappers, groupers, etc. Just like yellowfin tuna is awful until you understand to never ever put fresh water on it and you must cook it totally different from other fish. Bluefish are also mighty fine eating if you bleed them immediately, cut out dark red meat, and fry them within hours.

Its funny to hear the comments from the Gulf Coast 'hate fishy fish' crowd. Being from the Atlantic side of things (NC) we grew up eating it all. Blues, spanish, kings, drum, etc... stuff most folks down here turn their nose up at. Guess its just what you are used to.

If I walked into the fish market I’d never give King or Spanish a second glance. BUT…Fresh caught and prepared properly it’s pretty doggone good. Not to mention they’re ideal to fill the box with: you don’t have to run far to catch them so less fuel expense, liberal bag limits (15-Spanish/3-King), easy to catch and will bite almost anything in the box with a little flash. The fillets do not freeze well so it’s best eaten fresh. If you catch too many to eat, cook it first then freeze/vacuum seal with a little butter/lemon juice and save the meat for a dip or fried fish balls. I’m not a fan of bigger Kings.

The bigger the king the more Mercury it contains.