As Thanksgiving quickly approaches so do the first few cold fronts of the year. With these cold fronts comes a migration of mullet, ballyhoo and pilchards that stirs up the pelagic species like Wahoo, Sailfish and Kingfish. The timing couldn’t be better because a few Kingfish in the Yeti can make for a Thanksgiving side dish or appetizer that your guests will love.
Here is my favorite recipe for smoked Kingfish spread and the one I will use for the big meal but also for several football games. I know it is good because there have never been any leftovers.
2 pounds Smoked Kingfish
2 tsp. Minced onion
2 tsp. Chopped celery
1 clove garlic minced
2 tablespoons sweet relish
2/3 cup mayonnaise
2/3 cup cream cheese that is room temp
1 tablespoon Yellow Mustard
1/8 tsp. Worcestershire sauce
1 tsp fresh lemon juice
2 tablespoon fresh chopped parsley
Remove skin and bone from the smoked fish. Flake with a fork in a large mixing bowl. Stir in all wet ingredients and then add in all remaining. Once thoroughly mixed, Chill at least one hour before serving. Great served with crackers and hot sauce of your choice.
Catch those Kings and smoke them up! Keeping a few pounds of Smoked Kingfish Spread in the refrigerator over Thanksgiving will make for a happy family and gracious guests.
Captain Scott Walker uses the 6” flex Bubba Blade to prepare his kingfish fillets to smoke.
See you next time on Into The Blue
Capt. Scott Walker & Capt. Steve Rodger
