When I fished commercially for Kings,it was probably only 1 out of several hundred fish that carried the parasite. I could catch hundreds and not see it but occasionally a school of fish would turn up and it would be very prevalent.
Whilst unloading every Kingfish catch off the boat we would test every fish by pressing on it and discard any fish that were sus. The longer the fish has been dead, the easier it is to see and any fish in the box for a full day or overnight will feel like they have flesh that has been pulverized with a base ball bat. Re: Mushy Kingfish In kings in Moreton Bay, its usually not Kudoa, but another myxosporean parasite Unicapsula seriolae, which is also related to cnidarians jellyfish.
The enzymes from Kudoa makes the flesh mushy once the fish dies and before it is cooked. Unicapsula only makes the flesh mushy once its cooked slowly. If you ice affected kings immediately and cook them quickly, like on a hot BBQ, there is a chance you can get away with it without it becoming a major issue.
Unicapsula is very common in Moreton Bay kingfish, most of them have it, but only really heavily infected fish go mushy. How do I know? I look at their flesh with a microscope and view the spores, so I know how many are in there, what type of spores they are Kudoa have 4 polar capsules, Unicapsula only one , and once I know this I therefore know how best to cook them.
View photos by Moonlighter. Re: Mushy Kingfish Ben, thanks for that info. Great to have some scientific input here on occasions, between you and Daryl we have some great resources on this forum! I also recall that some years ago there was a proposal from some mob to establish fish farms in Moreton Bay, with YTK's one of the planned species to be grown, until a number of factors including the likelihood of this parasite issue, put paid to that idea?
Note to self: Don't argue with an idiot. Did you cook any up? I caught one a couple weeks ago just under 70cms, honestly the worst fish I have ever "tried" to eat. It was so mushy and bitter, you couldn't even take a piece of fillet off the bbq plate without it falling apart everywhere. It was pretty much exactly what I'd expect a sambo to be like, maybe it was carrying parasites I'm not sure They bloody fight hard tho!
Yeah we cooked some steaks but I really didn't like them either. I only liked it raw. I have heard that about parasites too Yeah the ones I caught were only 62cm but they can really fight hey!
Spewing, was really looking forward to eating it too. That is why I thought it might be related to killing of the fish I usually bleed and brain spike. Is there any way of telling before killing the fish? Opening the gut cavity and icing them down is a good way to treat Kings as you need to lower their core temp asap,much the same as Tuna. The Kingfish that go soft after killing them is caused from an infection of microscopic Kudoa which lives in the flesh of the fish. The parasite only causes the flesh to turn milky after the fish has died over a period of a few hours so there is no telling if the Kingy has it when you first catch the fish.
Icing the fish heavily as soon as you catch it is the only way to prevent the parasite from destroying the flesh but this does not always stop it if the infection is bad enough. Once dead for a few hours you can tell by pressing firmly on the side of the fish in a fleshy area and you finger marks will remain as deep depressions in the flesh.
When I fished for Kings commercially it was only 1 fish out of several hundred that we would find with this Kudoa Parasite and I would not know until we took the fish to the co op later that day as it took quite a few hours in the ice box for the parasite to do its work on the flesh. I would have thought a kingfish sashimi loving angler would be more concerned by this as at least in cooking it I know I will make a better effort to preserve the meat not that I don't already I guess with ice etc but may need to accept the associational failure outside my control.
I think most fishes will be better if immediately iced down and chucked in a slurry. I've read this so many times about how it improves the fishes eating qualities by a million.
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Only 75 emoji are allowed. Display as a link instead. Clear editor. Upload or insert images from URL. By ellicat , 3 hours ago in Sport. By robbocanyon , 10 hours ago in Saltwater. By christophagus , Wednesday at AM in Events. By Oliver , 22 hours ago in Tackle, Rods and Reels. Tagged with:. By tugger , Yesterday at AM in Freshwater. By ellicat , November 6 in Saltwater. By rayke , Wednesday at AM in Freshwater. By tugger , Monday at AM in Saltwater. By Mylesfisher , October 30 in Saltwater.
By Mylesfisher , October 21 in Saltwater. Blue-green on the upper side with a silver-white belly. A yellow-to-brass coloured strip runs along the middle of the fish from the eye to the tail. The fins and tail are yellow. The body is torpedo-shaped with a small first dorsal fin, small scales, small tail-based scutes, and a large mouth that stretches back to a small eye. New Zealand Yellowtail kingfish are part of a group of kingfish found around the Southern Hemisphere, and belong to the Carangidae family trevallies, kingfishes.
They spawn in open coastal waters during the summer and are thought to migrate, particularly as young adults. There is a tendency to school by age, while old Yellowtail kingfish are more solitary and less migratory.
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