KINGFISH, YELLOWTAIL

Yellowtail Kingfish is a pelagic species that is mostly solitary or found in small schools mainly near offshore islands and reefs.  Distributed around the southern half of the continent, from southern Queensland to Exmouth Gulf in Western Australia.  They are caught with hand lines and nets are most abundant in New South Wales, with small catches regularly recorded in Western Australia.  The South Coast of NSW produces high quality sashimi grade product. Yellowtail kingfish can be identified by their silver and black body with its distinct yellow stripe, yellowish fins and tail.  They range from 60cm – 130cm in length and can weigh up to 20kg.  Yellowtail Kingfish is popular for sashimi particularly the smaller fish from colder waters. In recent years farmed kingfish from South Australia has become available it is renowned for its firm, pale flesh and has a much higher fat content than the wild product.

Sold whole and as fillets or cutlets. Look for fish, which is firm with bright lustrous appearance and fresh sea smell.  

Wrap whole cleaned and gutted fish or fillets in plastic wrap or put in an airtight container.  Keep up to 2 days in the refrigerator or up to 3 months in the freezer providing it operates at -18°c.

Kingfish has a pleasant medium to strong flavour that benefits from marinating prior to cooking. The flesh is quite firm and oily, the fillets are thick and have few large bones. It is suited to most cookery methods in particular cubed and threaded onto skewers. Wrapping in foil will help prevent drying out when baking whole. Use as an alternative tuna especially as sashimi.

Strong flavored ingredients such as onion, garlic, tomatoes, wine and mushrooms are suited to this fish.  Use herbs like rosemary, thyme, dill and basil.
Cajun-style spices such as pepper, cayenne and cumin can be rubbed onto cutlets before grilling or barbecuing. Spicy soy based marinades with ginger, citrus zest work well, serve with chilli jam.
 

*Nutritional information sourced from Australian Seafood Catering Manual and Omega 3 content from CSIRO Marine Research.  Values shown are for every 100g edible portion of the species only (not the complete recipe).
 

The above information has been compiled from the http://www.sydneyfishmarket.com.au/ site with thanks for the use of this information

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