The name “Kingfish” commonly refers to the King Mackerel, a member of the Scombridae family which includes tunas and other mackerels. The direct answer to whether Kingfish have scales is yes; they are covered in scales, although this is often overlooked by observers. These scales are present across the entire body of the fish. The unique characteristics of their scales lead to the frequent misconception that the fish is scaleless.
The Scale Structure and Visibility
Kingfish scales are not the large, easily visible type found on many other common fish species. Instead, species like the King Mackerel (Scomberomorus cavalla) possess minute, rudimentary scales that are barely visible and are loosely attached to the skin. This small size and delicate attachment are the primary reasons the fish often appears to have a smooth, almost scaleless surface. These tiny scales are cycloid, meaning they are smooth and overlap, contributing to the streamlined, sleek body shape of the fast-swimming fish. Their small size and thin nature mean they are frequently shed or embedded in the thick layer of protective mucus that covers the fish’s skin.
Different Species Known as Kingfish
The term “Kingfish” can cause confusion because it is applied to several different species of fish across various regions. The most frequently referenced Kingfish in the Western Atlantic is the King Mackerel (Scomberomorus cavalla). Other species commonly called Kingfish include the Yellowtail Kingfish (Seriola lalandi), which is a type of amberjack from the Carangidae family. Despite the difference in family, both the King Mackerel and the Yellowtail Kingfish possess scales. Yellowtail Kingfish also have very small, smooth scales that contribute to their torpedo-shaped body, similar to the King Mackerel. The shared trait is a covering of scales that are far less noticeable than those on typical market fish.
Practical Considerations for Cleaning and Cooking
The minute size and delicate nature of the Kingfish’s scales directly influence how the fish is handled and prepared for consumption. Traditional scaling, which involves scraping off large, tough scales, is generally not necessary for Kingfish. The small, thin scales will often slough off naturally during cleaning or are easily removed with a simple rinse or light wipe. For preparation, many cooks choose to fillet the fish and remove the skin entirely to eliminate the risk of any slightly noticeable scales or the slimy texture. If the fish is cooked skin-on, the delicate scales generally cook down and become unnoticeable.