We don't fillet King Fish down here, we steak them and coat them with Drake Flouring and fry the steaks in hot vegetable oil. We leave one vertebrae in each steak instead of four.


To steak a fish, clean out the stomach cavity, snip off all the fins (you can leave the tail to use as a handle), and start slicing vertically through the body just behind the gill plate. Keep about three vertebrae in each steak - keeping the steaks at least 4 inches thick to allow for proper cooking - you don't want them to get done too fast or they tend to dry out. Grilling, broiling, or smoking are the best way to prepare steaks.