Kingfish and Carite difference: Know your mackerel and enjoy 10 recipes

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In the vast expanse of ocean waters, two formidable denizens of the deep, the Kingfish or King Mackerel (Scomberomorus cavalla) and carite or Atlantic Spanish Mackerel (Scomberomorus maculatus) or sometimes Cero Mackerel (Scomberomorus regalis), silently glide through the currents, each possessing its unique characteristics and flavours.

However, the subtle differences between these two species often become muddled, leading to a case of mistaken identity that gains prominence, especially during the Lenten season.

As Christians around the world observe the season of Lent, a period of solemn reflection and abstinence from meat, fish takes centre stage on dining tables. It is during this time that the misidentification of kingfish and carite becomes a prevalent challenge, fuelled by a desire to provide an alternative to traditional meat dishes.

The misnomer gains traction as carite, more accessible and less elusive than its regal counterpart, is occasionally sold deceptively as kingfish. The reasons behind this substitution are multifold, ranging from the kingfish’s elevated market value to its scarcity and the increased difficulty in its procurement.

As consumers seek the revered kingfish to grace their Lenten tables, the lines between these two distinct species blur, inadvertently leading to a culinary misadventure.

In this article, we embark on an exploration of the divergent traits that define the kingfish and carite mackerel.

By unravelling the intricacies of their physical characteristics, habitats, and culinary profiles, we aim to empower consumers to make informed choices, ensuring that the delectable bounty of the sea gracing their plates is indeed the species they intended.

Join us on this journey beneath the surface, as we navigate the depths of misidentification to unveil the true essence of kingfish and carite.

Difference between kingfish and carite

Here is the difference between kingfish or king mackerel (Scomberomorus cavalla) and carite or cero mackerel (Scomberomorus regalis).

Kingfish (Scomberomorus cavalla) and carite (Scomberomorus regalis) are both scombrid fish commonly found in the Atlantic Ocean and Gulf of Mexico, but they have some key differences:

Size:

• Kingfish: Significantly larger, reaching up to 6 feet (1.8 metres) and 100 pounds (45 kg)
• Carite: Smaller, typically around 3-4 feet (0.9-1.2 metres) and 20-30 pounds (9-14 kg)

Body shape:

• Kingfish: Slenderer and streamlined body, with a larger head and prominent lower jaw
• Carite: Stockier and deeper body, with a shorter head and less pronounced lower jaw

Colouration:

• Kingfish: Back is metallic blue-green with dark vertical bands, fading to silvery white on the belly. The lateral line has a sharp dip below the second dorsal fin.
• Carite: Back is metallic green-blue with thin, wavy horizontal lines, fading to silvery white on the belly. The lateral line has a slight dip below the second dorsal fin.

Dorsal fin:

• Kingfish: Gray or brownish dorsal fin with a black tip
• Carite: Black dorsal fin

Distribution:

• Kingfish: Warmer waters, from North Carolina to Brazil
• Carite: Cooler waters, from New Jersey to Florida and the Caribbean

Other differences:

• Teeth: Kingfish have larger, more prominent teeth than carite.
• Diet: Kingfish are more predatory, feeding on larger fish and squid, while carite primarily eats smaller fish and shrimp.
• Habitat: Carite are likelier to be found near coral reefs and shallower waters, whereas kingfish can be found in deeper waters and open ocean.

Here’s a table summarising the key differences:

Feature	Kingfish	Carite
Size	Up to 6 ft, 100 lbs	3-4 ft, 20-30 lbs
Body shape	Slender, streamlined	Stockier, deeper
Back colouration	Vertical bands	Horizontal lines
Lateral line dip	Sharp	Slight
Dorsal fin colour	Grey/brown with black tip	Black
Distribution	Warm waters	Cooler waters
Diet	Larger fish, squid	Smaller fish, shrimp
Habitat	Open ocean, deeper waters	Coral reefs, shallower waters

10 Tempting recipes with the versatile kingfish

With its firm flesh and delicious flavour, kingfish is a versatile fish that can be prepared in countless ways. Here are 10 tempting recipes to inspire your next culinary adventure:

Grilled Kingfish with Tropical Mango-Passionfruit Salsa (Trinidadian style)

This recipe infuses Trinidadian flavours into a classic grilled kingfish dish, creating a vibrant and refreshing meal perfect for a sunny day.

Ingredients:

For the Kingfish:

• 4 kingfish steaks, about 1 inch thick
• 1 tablespoon lime zest
• 1 tablespoon scotch bonnet pepper sauce (adjust according to spice preference)
• 1 tablespoon allspice powder
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Mango-Passionfruit Salsa:

• 2 ripe mangoes, diced
• 1 ripe passionfruit, seeded and pulped
• 1/2 red onion, finely chopped
• 1/4 cup finely chopped cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon orange juice
• 1/2 teaspoon habanero pepper sauce (adjust to spice preference)
• Pinch of salt and black pepper

For serving:

• Avocado slices
• Chopped cucumber
• Cilantro sprigs
• Lime wedges
• Coconut wedges (optional)

Instructions:

1. Marinate the Kingfish: In a shallow dish, combine lime zest, scotch bonnet pepper sauce, allspice powder, ginger, salt, and pepper. Add the kingfish steaks and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours.
2. Prepare the Mango-Passionfruit Salsa: In a bowl, combine diced mango, passionfruit pulp, red onion, cilantro, lime juice, orange juice, habanero pepper sauce, salt, and pepper. Stir gently to mix and let sit for at least 15 minutes to allow the flavours to meld.
3. Grill the Kingfish: Preheat your grill to medium-high heat. Lightly oil the grates. Remove the kingfish steaks from the marinade and shake off any excess. Grill for 3-4 minutes per side, or until cooked through and slightly charred.
4. Assemble and serve: Place grilled kingfish steaks on a platter. Top generously with the Mango-Passionfruit Salsa. Garnish with avocado slices, cucumber, cilantro sprigs, and lime wedges. Serve with coconut wedges for an extra Trinidadian touch, if desired.

Tips:

• For a smokier flavour, add a few wood chips to your grill while it preheats.
• Adjust the spiciness of the salsa and pepper sauce to your liking.
• If you don’t have passionfruit, you can substitute pineapple or orange juice.
• This recipe can also be prepared with other firm-fleshed fish, like Mahi Mahi or tuna.
• Leftover salsa can be stored in the refrigerator for up to 3 days.

Enjoy this delicious and authentic Trinidadian-style grilled kingfish with a vibrant tropical twist!

Trinidadian Kingfish Ceviche with Citrus and Coconut Milk

This zesty ceviche recipe puts a unique Trinidadian spin on the classic Peruvian dish, using fresh local ingredients and tropical flavours to create a vibrant and refreshing starter or light lunch.

Ingredients:

• 1-pound kingfish fillets, cut into bite-sized cubes
• 1/2 cup fresh lime juice
• 1/4 cup orange juice
• 1/4 cup grapefruit juice
• 1/4 cup unsweetened coconut milk
• 1 red onion, finely chopped
• 1 habanero pepper, seeded and finely chopped (adjust to spice preference)
• 1 scotch bonnet pepper, seeded and finely chopped (adjust to spice preference)
• 1/2 bunch cilantro, chopped
• 2 cloves garlic, minced
• 1/2-inch fresh ginger, grated
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• Salt to taste
• Avocado slices, for garnish
• Chopped cucumber, for garnish
• Cilantro sprigs, for garnish
• Lime wedges, for garnish

Instructions:

1. Marinate the Kingfish: In a large bowl, combine the lime juice, orange juice, grapefruit juice, coconut milk, red onion, habanero pepper, scotch bonnet pepper, cilantro, garlic, ginger, cumin, black pepper, and salt. Add the kingfish cubes and toss gently to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours.
2. Taste and adjust: After marinating, taste the ceviche and adjust the seasoning as needed. Add more lime juice for tartness, salt for savouriness, or habanero pepper for additional heat.
3. Serve: Divide the ceviche among chilled serving bowls or plates. Garnish with avocado slices, chopped cucumber, cilantro sprigs, and lime wedges.

Tips:

• Use the freshest kingfish possible for the best flavour and texture.
• If you are sensitive to spice, remove the seeds from the habanero and scotch bonnet peppers before chopping.
• For a creamier ceviche, use full-fat coconut milk.
• This ceviche can be served with plantain chips, crackers, or toasted baguette slices.
• Leftover ceviche can be stored in the refrigerator for up to 24 hours, but the fish will continue to cook in the marinade, so the flavour will change slightly.

Trinidadian twist:

• Feel free to experiment with other local ingredients like mango, passionfruit, or grapefruit segments for a touch of extra sweetness and tropical flair.
• Add a pinch of nutmeg or allspice for a subtle warm spice depth.
• Garnish with grated coconut for a touch of texture and Trinidadian flavour.

Enjoy this delicious and refreshing Trinidadian Kingfish Ceviche, bursting with citrusy and tropical flavours!

Trinidadian Baked Kingfish with Lemon, Herbs, and Chadon Beni Pesto

This flavourful recipe transforms fresh kingfish into a moist and succulent dish, infused with vibrant Trinidadian elements like chadon beni pesto and zesty citrus for a delightful main course.

Ingredients:

For the Kingfish:

• 4 kingfish fillets, about 1 inch thick
• 1 tbsp olive oil
• 1 tbsp lime zest
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Chadon Beni Pesto:

• 1 cup packed chadon beni leaves
• 1/2 cup roughly chopped cilantro
• 1/4 cup toasted cashews
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lime juice
• Pinch of salt and black pepper

For the Topping:

• 1/2 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 lemon, thinly sliced
• 1/4 cup chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking dish with parchment paper.
2. Prepare the Kingfish: Pat the kingfish fillets dry with paper towels. Drizzle with olive oil and rub with lime zest, salt, and pepper. Set aside.
3. Make the Chadon Beni Pesto: In a food processor, combine chadon beni, cilantro, cashews, garlic, olive oil, lime juice, salt, and pepper. Blend until smooth, scraping down the sides as needed.
4. Assemble and bake: Spread a thin layer of chadon beni pesto on the bottom of the baking dish. Arrange the kingfish fillets on top and spread them with any remaining pesto. Top with the sliced red onion, bell peppers, and lemon.
5. Bake for 15-20 minutes, or until the kingfish is cooked through and flakes easily with a fork. Garnish with chopped cilantro before serving.

Tips:

• For a smokier flavour, marinate the kingfish in Trinidadian pepper sauce for 30 minutes before baking.
• If you don’t have chadon beni, you can substitute parsley or basil.
• Serve the baked kingfish with roasted vegetables, rice and peas, or green salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Trinidadian twists:

• Drizzle the finished dish with a few drops of Angostura bitters for a complex, aromatic touch.
• Substitute scotch bonnet pepper sauce for a touch of heat in the pesto.
• Garnish with grated coconut for a subtle sweetness and textural contrast.

Enjoy this vibrant and flavourful Trinidadian Baked Kingfish with Lemon and Herbs, guaranteed to tantalise your taste buds and celebrate the bounty of your local ingredients!

Trinidadian Curried Kingfish with Mango Chutney (callaloo optional)

This recipe infuses tender kingfish with the warm spices and vibrant flavours of a Trinidadian curry, balanced with vibrant mango chutney for a truly satisfying main course.

Ingredients:

For the Kingfish:

• 1 lb kingfish fillets, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Curry:

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 ginger knob, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp coriander powder
• 1/4 tsp allspice powder
• 1 pinch chili flakes (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup water
• 1/2 cup coconut milk
• 1 tbsp chopped cilantro
• Salt and black pepper to taste

For the Mango Chutney (optional):

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup lime juice
• 1 tbsp brown sugar
• 1/2 tsp chili flakes
• Pinch of salt and black pepper

For serving:

• Cooked white rice or roti
• Chopped cilantro
• Lime wedges

Instructions:

1. Marinate the Kingfish: In a bowl, combine kingfish pieces with lime juice, salt, and pepper. Let marinate for 15 minutes.
2. Prepare the Curry: Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened about 5 minutes. Stir in garlic and ginger, and cook for 1 minute more.
3. Add the Spices: Add curry powder, turmeric, cumin, coriander, allspice, and chilli flakes (if using). Cook, stirring constantly, for 1 minute until fragrant.
4. Simmer the Curry: Pour in diced tomatoes with their juices and water. Bring to a simmer and cook for 10 minutes.
5. Incorporate Coconut Milk: Stir in coconut milk and simmer for another 5 minutes. Season with salt and pepper to taste.
6. Cook the Kingfish: Add the marinated kingfish pieces to the curry and cook for 5-7 minutes, or until just cooked through. Do not overcook.
7. Make the Mango Chutney (optional): Combine diced mango, red onion, lime juice, brown sugar, chilli flakes, salt, and pepper in a bowl. Let sit for 15 minutes for the flavours to meld.
8. Assemble and serve: Serve the curried kingfish over cooked white rice or roti. Top with chopped cilantro and mango chutney (if using). Garnish with lime wedges.

Trinidadian twists:

• For a richer flavour, substitute ghee for vegetable oil in the curry.
• Add chopped callaloo to the curry for an extra boost of nutrients and a slightly bitter green note.
• Use scotch bonnet pepper instead of chilli flakes for a touch of Trinidadian heat.
• Garnish with grated coconut for a subtle sweetness and textural contrast.

Tips:

• Adjust the amount of chilli flakes or scotch bonnet pepper to your desired level of spiciness.
• If the curry seems too thick, add a little more water or coconut milk to thin it out.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Enjoy this fragrant and flavourful Trinidadian Curried Kingfish, a celebration of local ingredients and the vibrant spices that define Trinidadian cuisine!

Kingfish Salad Sandwich

Ingredients:

For the Kingfish Salad:

• 1 lb kingfish fillets, cooked and flaked
• 1/2 red onion, finely chopped
• 1/2 mango, diced
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp grated ginger
• 1/4 tsp salt
• Pinch of black pepper

For the Sandwich:

• 2 toasted ciabatta rolls or your favourite sandwich bread
• Avocado slices
• Mixed greens
• Spicy mayo (optional)

Instructions:

1. Prepare the Kingfish Salad: In a large bowl, combine flaked kingfish, red onion, mango, cilantro, lime juice, olive oil, honey, ginger, salt, and black pepper. Stir gently to combine and let marinate for at least 15 minutes to allow the flavours to meld.
2. Assemble the Sandwiches: Spread the kingfish salad onto the toasted bread. Top with avocado slices, mixed greens, and a drizzle of spicy mayo if desired.

Tips:

• For a smoky flavour, grill the kingfish fillets instead of baking or poaching.
• Add other tropical fruits like pineapple or passionfruit to the salad for additional sweetness and tang.
• If you don’t have mango, you can substitute chopped avocado or diced bell peppers.
• Use gluten-free bread for a dietary-friendly option.
• For a spicy kick, add a pinch of red pepper flakes or chopped scotch bonnet pepper to the salad.

Here are some additional recipe variations to try:

• Blackened Kingfish Sandwich: Season the kingfish with Cajun spices before cooking and top the sandwich with a remoulade sauce.
• Tropical Kingfish Wrap: Use tortilla wraps instead of bread and add shredded carrots and cucumber for extra crunch.
• Ceviche Kingfish Sandwich: Marinate the kingfish in lime juice, onions, and cilantro for a Peruvian-inspired twist.

No matter how you choose to make it, a Kingfish Salad Sandwich is a refreshing and flavourful way to enjoy this delicious fish. So, grab your fresh ingredients, get creative, and enjoy a taste of the tropics!

Trinidadian Jerk-Kissed Kingfish Skewers with Mango-Lime Teriyaki Glaze

This recipe combines Trinidadian flavours of fiery jerk spices and sweet-tangy mango-lime teriyaki for a burst of taste in every bite. Perfect for grilling and enjoying the outdoors!

Ingredients:

For the Kingfish Skewers:

• 1 lb kingfish fillets, cut into bite-sized cubes
• 2 tbsp jerk seasoning (homemade or store-bought)
• 1 tbsp olive oil
• 1/2 tsp lime juice
• 1/4 tsp brown sugar
• Pinch of salt and black pepper

For the Mango-Lime Teriyaki Glaze:

• 1 ripe mango, peeled and diced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp chili flakes (optional)

For Serving:

• Grilled pineapple slices (optional)
• Chopped cilantro
• Lime wedges

Instructions:

1. Marinate the Kingfish: In a large bowl, combine jerk seasoning, olive oil, lime juice, brown sugar, salt, and pepper. Add the kingfish cubes and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Prepare the Mango-Lime Teriyaki Glaze: In a blender or food processor, puree the mango with soy sauce, brown sugar, lime juice, rice vinegar, ginger, garlic powder, and chili flakes (if using). Set aside.
3. Preheat grill: Prepare your grill for medium-high heat. You can also use a grill pan on the stovetop.
4. Thread Skewers and Grill: Thread the marinated kingfish cubes onto skewers (wooden or metal). Grill for 3-4 minutes per side, or until cooked through and slightly charred.
5. Glaze and serve: Brush the grilled kingfish skewers with the mango-lime teriyaki glaze while they cook. Plate the skewers with grilled pineapple slices (if using) and garnish with chopped cilantro and lime wedges.

Trinidadian twists:

• For a smokier flavour, add a few wood chips to your grill while it preheats.
• Substitute scotch bonnet pepper sauce for chilli flakes in the glaze for a Trinidadian kick.
• Add finely chopped green onion or bell peppers to the glaze for extra texture and sweetness.
• Serve the skewers with Trinidadian-style dipping sauces like mango chutney or pepper sauce.

Tips:

• Soak wooden skewers in water for at least 30 minutes before using them to prevent burning.
• Don’t overcook the kingfish, as it can become dry.
• Adjust the number of chilli flakes in the glaze to your desired level of spiciness.
• Leftover glaze can be stored in the refrigerator for up to a week and used for marinating other meats or vegetables.

Enjoy these deliciously flavourful Trinidadian Jerk-Kissed Kingfish Skewers with Mango-Lime Teriyaki Glaze, guaranteed to tantalise your taste buds and transport you to a tropical paradise!