Preparing Kingfish Steaks

The Kai Ika Project explains the best way to make the most of your catch and utilise its full potential.

As a fierce man once said: “Winter is coming.” But, rather than the ‘Night King’ and his merry band of ‘White Walkers’ invading, we have Australian rugby teams, tourists and, more importantly, massive winter kingfish. For most, winter is a time to pack the rods away and reminisce about summer fishing triumphs, while for others it’s time to don the beanie and pursue the legendary cold water kingie. It’s true that cooler water causes slower metabolisms, which reduces fish appetites and can make hooking into fish a challenge. But, although there may not be many fish around, the fish that do bite are BIG. It’s a good time for that kingie of a lifetime!

When you land a kingfish of any size, it’s best to show it maximum respect through utilising the whole animal that gave its life. Donating your kingfish head and frame is a great way to not only respect the animal, but also respect your community. Jump on www.freefishheads.co.nz and hook up with someone in your area. If you want to use the whole fish yourself, here’s how.

Apart from being fun to catch, kingfish are a great table fish with firm, flavoursome flesh; One of the easiest ways to prepare kingfish is by steaking it. Steaking a kingfish allows you to incorporate the fish frame, which not only reduces the amount of waste, but also adds extra flavour. Image: Tim Kaverman

Cooking a whole kingfish is nearly impossible. Instead, process the fish in a way that allows you utilise more than just the fillets. Breaking down the frame of a filleted fish is the easiest method; separate the head, wings, and frame into portions. You can then cook these parts just as you would a fillet. We believe the best way to utilise a kingfish, however, is by cutting it into steaks. Steaking a kingfish allows you to incorporate the fish frame, which not only reduces the amount of waste, but also adds extra flavour to your meal through the tender meat around the bones and the delicious bone marrow. Scale the fish and then remove the dorsal and anal fins with a sharp knife. Remove the head and wings and put those gems aside for another meal.

Using a Victory Knives ‘Fish Splitter’, slice through the fish every 1-2 cm (depending on how thick you want the steaks). Feel for a joint between the vertebrae and then cut through the spine and through the rest of the fish. Repeat this method until you’ve done the entire fish. Now, you’ll be left with perfect meal-sized steaks ready to be cooked or shared with friends and family. The following is a quick and easy way to prepare kingfish steaks with a spice mix that works well with seafood. Chermoula is a traditional Moroccan spice blend that includes lemon, paprika and cumin and is ideal for rubs (or in this case, a marinade).

Kingfish Steaks in Kumara Chermoula