CURRENT WORLD RECORD SALTWATER CATCHES

BLACKFIN TUNA Key West, Florida on May 4th, 1996 by Angler, Sam J. Burnett 45lbs 8oz
AMBERJACK Challenger Bank, Bermuda, August 16th, 1992 by Angler, Larry Trott 155lbs 22oz
COBIA Shark Bay, W. Australia, July 9th, 1985 by Angler, Peter W. Goulding 135lbs 9oz
RED SNAPPER In the Gulf of Mexico, Louisiana, June 23rd, 1996 by Captain Doc Kennedy 50lbs 4oz
TARPON Sherbro lsland, Sierra Leone, April 16th, 1991 by Angler, Yvon Victor Sebag  283lbs 4oz
PERMIT Ft. Lauderdale, Florida, June 30th, 1997 byAngler, Thomas Sebestyen 56lbs 2oz
WAHOO At Loreto, Baja California, Mexico, June 10th, 1996 by Angler, Keith Winter 158lbs 8oz
BLACKTIP SHARK Kenya, 1995, by Angler, Unknown 270lbs 9oz
HAMMERHEAD SHARK Sarasota, Florida, May 30th, 1982 by Angler, Allen Ogle 991lbs 0oz
SNOOK Parismina Ranch, Costa Rica, 1978, Angler, Unknown 53lbs 10oz
SPOTTED SEATROUT Ft. Pierce, Florida,  May 11th, 1995 by Angler, Craig F. Carson 17lbs  7oz
BARRACUDA Christmas Island, Republic of Kiribati, April, 11th, 1992 by Angler, John W. Helfrich 85lbs
BONEFISH Zululand, South Africa, May 26th, 1962 by Angler, Brian W. Batchelor 19lbs
BONITO Malibu, California, July 30th, 1978 by Angler, Gino M. Picciolo  29lbs  3oz
JACK CREVALLE Barra do Kwanza, Angola, December 10th, 2000 by Angler, Nuno A.P. da Silva  58lbs  6oz
WARSAW GROUPER Gulf of Mexico, Destin, Florida, December 22nd, 1985 by Angler, Steve Haeusler  436lbs 12oz
KING MACKEREL San Juan, Puerto Rico, April 18th, 1999 by Angler, Steve Perez Graulau  93lbs
MAKO SHARK Chatham, Massechusets, July 21th, 2001 by Angler, Luke Sweeney  1221lbs
ROOSTER FISH La Paz, Baja Calififornia, Mexico, June 1st, 1960 by Angler, Abe Sackheim  114lbs
YELLOWFIN TUNA San Benedicto Island, Mexico, April 1st, 1977 by Anglers, Curt Wiesenhutter & Luke Sweeney  388lbs 12oz

PROVENCALE KINGFISH

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Season Kingfish with salt and pepper.

Heat 2 teaspoons oil in a frypan over medium-high heat. Cook fish, skin-side down, for 3 minutes, then turn and cook for a further 3 minutes or until cooked through. Transfer to a plate, cover with foil and rest while you make the sauce.

Heat remaining oil in the same pan over low heat. Add garlic, lemon zest and a little salt and pepper and stir for 2-3 minutes until soft but not coloured. Stir in tomato, anchovy, capers, vinegar and sugar, then partially cover. Cook for 3-4 minutes until tomato softens. Stir in olives and parsley.

Serve fish with sauce and baby spinach.

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