Skippy are a favourite of mine, cooked in batter with skin off. Also they make beautiful sashimi freshly caught on the boat. AND, they are great fighting fish, especially on the light gear

Starlo says:

Eating Qualities: The flavour and taste of kingfish flesh is good to very good in smaller fish, but tends towards dryness in large specimens. In some warmer areas, kingfish may be infested with parasites and occasionally suffer from a disease which causes the flesh to turn soft and milky when cooked. For this reason, they are not a popular table fish in sub-tropical areas. All yellowtail kingfish intended for the table should be bled and iced as soon as caught.

Small YTK makes absolutely A grade sashimi.

Its a signature dish on a few high-end japanese resturants around the place.

I give YTK a 0 out of 10. Have caught heaps, great to catch especially in only a few metres of water, kept the first one we ever caught and had the parasite, never kept another one after

YTK under 10 kg are great. Absolute top shelf for sashimi or kingfish Jalepeano (nobu recipe).

Deep fried in beer batter or in a stir fry is also top notch.

any clues were these ytk are in plagued numbers? haha

We have had 10-15 rat kings at the back of the boat at times (rare!) but they are crafty little buggers and hard to entice. Plague numbers in Perth.......not where I fish.

Rotto

Hopefully they grow up big so we get to hit some of the plus 20 kg models in the next few years. We have hit the odd plus 15 kg King, most brick you unless you are on very heavy or very light gear.

I was fishing off cathedral rocks in about 20m of water. They were everywhere, even chasing hooked fish to the boat