The big 'kingfish' of the Southern coast — oily, bold, and traditionally smoked into a rich, savory protein. Heavy omega-3, but a fish to eat in moderation for mercury.
Smoked kingfish and smoked fish dip are Southern coastal traditions, strong in Black Gulf and Atlantic fishing communities. A smoked king feeds a gathering and keeps in the icebox for the week.
King mackerel is an oily, omega-3-dense fish with strong EPA/DHA, vitamin D, B12 and selenium content. Selenium is notable here because it partly buffers mercury's effects. The omega-3 load supports heart, brain and mood — but because king mackerel is a large predator, it accumulates significant mercury and should be eaten less often than small oily fish.
King mackerel is classically smoked — brined, then smoked low over hardwood into a rich, flaky fish that keeps for days and makes excellent smoked fish dip. It is also grilled in steaks. Its strong oil benefits from acid: lemon, vinegar, or a tomato base. Bleed and ice it quickly after the catch for the best flavor.
Free, no account needed to ask.