Kingklip is one of South Africa’s finest eating fish and very popular although it is becoming increasingly expensive. With its very elongate body tapering to a point at the tail, the kingklip bears a close resemblance to a number of eels.
However, unlike most eels, which are round in cross-section, the kingklip is moderately compressed. The body is pinkish overall, but somewhat paler below and irregularly marked with brown blotches on the upper flanks. The fins are also darker brown.
But for the head, the entire body is covered with minute scales that do not overlap one another and are arranged in oblique series along the distinct lateral line. The scales are not firm, and this soft-bodied fish is rather slimy to the touch.
Considerable numbers are trawled off the West Coast of South Africa and Namibia and it is also becoming a more common catch on bottom-set longlines.
Cooking
The flesh is tender, firm and succulent with a delicious flavour. The liver, too, is considered to be a great delicacy and is eaten with relish. The scales are so small and fine that the fish need not be scaled before cooking.
Kingklip is suitable for:
baking
frying
grilling
poaching
Category: South African Cuisine
Subcategory: Seafood
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