* * * * FULLTHROTLLE Fishing * * * *

KING MACKEREL (Scomberomorous cavalla) King mackerel, most commonly referred to as “kingfish,” are the largest of the mackerel family. Typical coloration is dark gray to gray-green to blue-green on the back, with a silver hue on the sides, fading to a white or silver belly. The fins are pale, with the exception of the first dorsal fin, which is blue. This species is an extremely popular sportfish because of long, strong runs when hooked that can be repeated several times during the battle and include occasional leaps from the water.

IGFA All Tackle Record Weight: M-37kg (80lb) 42.18kg (93lb 0oz) San Juan, Puerto Rico 04/18/1999 Steve Perez Graulau

Typical Range: A migratory species confined to the western coast of the Atlantic Ocean from Cape Cod down to Brazil. The species is most plentiful from Florida throughout the Caribbean to norhtern Brazil. The distribution of kings in coastal regions changes seasonally, though there are some permanent populations in warmer waters.

Common Tackle: Standard kingfish tackle includes rods with sturdy butt sections for putting the brakes on a big king, although a soft tip is recommended to prevent overpowering the fish. Spinning or conventional reels must hold at least 350 yards of 15- to 30-pound monofilament with 40-50 lb shock leaders are typical rigs. A 12-18 inch wire leader is a must. Kingfish are sharp-eyed critters, so light tackle leads to a lot more strikes.

Common Fishing Method: The greatest challenge in fishing for king mackerel is locating them, so slow trolling or drifting live baits in a chum line is popular. Trolling dead baits, artificials, including spoons and large, big-lipped plugs is also employed. Chumming is also an integral element of the overall kingfishing, Popular chumming methods include frozen chum blocks, menhaden oil, chopped baitfish. Because king mackerel usually stay fairly deep below the surface, one key is to place the bait or lure sufficiently deep. As a result, planers and downriggers are often used in the pursuit of king mackerel.

Common Baits: Natural bait such as herring, menhaden, mullet and ladyfish, or artificial lures such as spoons, feathers, jigs and plugs have all proven effective. Trolled dead cigar minnows, mullet, ballyhoo and live cigar minnows, scaled sardines, blue runners, or even pinfish are proven ideal.

Preferred Temperature: Lower Avoidance: 65, Upper Avoidance: 88, Optimum: 68-76

Recipes:

GRILLED MACKEREL WITH SPICY TOMATO JAM

3 medium tomatoes (1 pound)
1 small onion
1/3 cup apple jelly
3 tablespoons cider vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
4 (6-ounce) mackerel or bluefish fillets with skin

Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato and in a saucepan of boiling water blanch 10 seconds. With a slotted spoon transfer tomatoes to ice water to stop cooking. Peel tomatoes and seed and chop. Chop onion.
In a 1-quart saucepan bring tomatoes, onion, jelly, vinegar, tarragon, red pepper flakes, and salt to a boil over moderately low heat and cook, stirring frequently, until thick, 30 to 40 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving.

Prepare grill. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 9 to 13 minutes. (Do not turn fish.)
Serve each fillet topped with 2 tablespoons jam.
Serves 4.