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Among Gulf most popular commercial fishes (particularly in the north of the country), King fish have a thin, edible skin with few scales—making them very popular to enjoy when dining out or at home.King fiish, an especially good eating finfish, produces an attractive plate-size cutlet or an essentially boneless fillet. King fish can be fried, baked, poached, grilled, marinated, smoked and barbecued—it is considered by some to be the best barbecue fish in the South Pacific. One should always take particular care not to overcook King fish, and if the King fishis being fried it should first be lightly salted. King fish frames are excellent for fish stock. The high oiliness of these species often requires the addition of an acid to balance the richness. This is easily achieved by baking the King fish with vinegar and vegetables that, in turn, will give the King fish a slightly pickled taste and provide a balance of flavours. King fish is also perfectly suited to an aromatic herb crust, served with baked tomatoes and anchovy butter. Some king fish is deep fried in “fish and chip” shops in northern Queensland. This cooking method is otherwise uncommon for King fish.
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