Yellowtail Kingfish

A clean sweet taste ideal for sashimi

Yellowtail Kingfish farming

The Yellowtail Kingfish Seriola lalandi or Hiramasa is highly regarded around the world as one of the finest premium sashimi fish.

These fast swimmers are farmed in sea cages in their wild natural habitat of the Southern Ocean in Boston Bay, Arno Bay, Fitzgerald Bay and the Spencer Gulf.

Wild Yellowtail Kingfish are used to produce the fingerlings. These are raised in hatcheries and farmed in sea cages, ensuring the fish aren’t exposed to parasites that ruin the flesh.

The Yellowtail Kingfish are harvested and killed using the humane Japanese iki jime method, then placed in ice slurry to maintain the quality and freshness of their flesh.

 

Reasons to add it to your order

Our farmer’s world-class farming and harvesting techniques have resulted in global recognition from gourmets and consumers for our Yellowtail Kingfish’s unique clean and sweet taste. We can offer convenient vacuum packed fillets that maintain freshness and give longer lasting value.

 

Sustainability

Our farmer is certified sustainable by international conservation organisation Friend of the Sea, has world’s best practice husbandry, and is compliant with environmental management (ISO 14001) and Quality Management System (ISO 9001).

 

Culinary experience

The farmed Yellowtail Kingfish has sashimi grade flesh, possessing a sweet, rich, clean flavour and white to pale pink colour. It is a favourite among Japanese restaurants and fine dining restaurants.

The Yellowtail Kingfish is popular among chefs for their lack of bones and versatility.

See Yellowtail Kingfish serving suggestions

 

How to handle

• For longer lasting shelf life, keep in its whole form or in vacuum pack until ready for use.
• Wrap unused fillets in plastic wrap to avoid oxidisation and drying out.
• To avoid spoiling, do not expose flesh to fresh water.

Tips from the fisherman

• The Yellowtail Kingfish are in their peak condition in winter when they are fatter.
• Best cooked with skin on.
• Always serve sashimi chilled.

 - Marcus Stehr