Fish Salad 3 Ways

In June of 2019, I had the opportunity to go deep-sea fishing. I went and was immediately very into it. Soon after, I learned to clean and prep the fish I caught, which honestly was a little freaky but also very cool.

So now I semi-regularly go deep-sea fishing, and I've always got a freezer full of fish. It's an unexpected but welcome money-saver, and has the added bonus of my knowing I've walked through the whole ocean to table process.

While I love a standard fish recipe, I also like to get creative, which I've done with these kingfish salad recipes below.

(This is me in pre-COVID times, catching a fish! But not the fish used in this recipe).

Ingredients

Kingfish mackerel steaks (or your fish of choice)

Cooking oil or butter

Salt

Steps

1. Dry off your fish steaks and salt generously on both sides.

2. Add cooking oil or butter/ghee to pan on medium; add fish steaks.

3. Sear on both sides and cook until the internal temperature is 145 (F).

4. Proceed to instructions below!

Ingredients

1/2 cup kingfish steak

~ 2 tbsp mayo

Coconut aminos or soy sauce

Dark soy sauce (optional)

Sriracha or other hot sauce

salt + pepper

Steps

1. Flake the fish so you've got a bowl of small pieces. Be sure to remove any bones.

2. Add in mayo, coconut aminos, dark soy sauce, sriracha, and salt + pepper to taste. I don't have measurements, but add in small increments since these are strong flavors!

Ingredients

1/2 cup kingfish steak

~2 tbsp mayo

1/2 tspn mustard

1/2 tsp garlic powder

1 tbsp cilantro, chopped

Dash of paprika

Salt + pepper

Steps

1. Flake the fish so you've got a bowl of small pieces. Be sure to remove any bones.

2. Mix in mayo, mustard, garlic powder, paprika, cilantro, and salt + pepper to taste.

Ingredients

1/2 cup kingfish mackerel

~2 tbsp mayo

Curry powder (I used both yellow + red)

Cumin

Garam masala

Garlic powder

Turmeric

Salt + pepper

Steps

1. Flake the fish so you've got a bowl of small pieces. Be sure to remove any bones.

2. Mix in mayo, spices, and salt + pepper to taste. These spices are strong so add each in slowly while you taste test.

Notes (for all 3 versions)

This makes ~1/2 cup, so adjust up/down accordingly.

I made all 3 of these salads with kingfish mackerel, but this would work with other fish--I would recommend a white fish if possible.

All measurements are approximate/to taste. Add each in in small increments.

Enjoy this fish salad on crackers, toast, salads, or however you want!