Renowned for its sweet, clean flesh and high fat content, locally produced yellowtail kingfish is highly prized for its culinary versatility.
It is well known as a sashimi fish, but it is increasingly served cured, smoked, grilled, fried, roasted and poached.
Hiramasa is the Japanese name for yellowtail kingfish (Seriola Ialandi), but the species is indigenous to the remote, clear waters of Spencer Gulf off the Eyre Peninsula.
Yellowtail kingfish is available year round due to the sustainable production of farm-grown fish that are reared in open-sea pens where they are protected from stress and predators.
Farmed kingfish grow well from November to May, but once ocean temperatures drop over the winter months, growth slows down until the spring season arrives. There are naturally smaller fish at the beginning of the year with the largest fish – up to 5kg – harvested in December-January.
Hiramasa kingfish contains high levels of omega-3, which is important for heart, immune system and brain health. Its broad-flaked texture and minimal bone structure is also favoured by cooks and chefs for its easy eating and versatility in the kitchen.
The flesh is moist and clean enough to be served uncooked and unadorned as sashimi, yet rich enough to hold its own when paired with robust flavours, making it suitable for both summer and winter fare. The skin of the hiramasa kingfish is said to crisp well, too.
The following recipe for sashimi kingfish with a simple citrus and soy dressing (pictured top) has been supplied by Clean Seas, Australia’s only commercial producer of hiramasa yellowtail kingfish.
Hiramasa Kingfish with Yuzu Soy
350g hiramasa kingfish shoulder or belly fillet
1 cup Japanese soy sauce
2 cups yuzu juice*
1 clove garlic, grated
1 jalapeño chilli, sliced
¼ cup coriander leaves, roughly chopped
*Yuzu is an Asian citrus fruit similar to a sour mandarin. Fresh yuzu and bottled yuzu juice can be sourced from Asian grocers.
Combine soy sauce and yuzu juice.
Slice the fish into slices 3mm to 4mm thick and arrange on a serving plate.
Top each slice of fish with a dab of grated garlic, and a slice jalapeño. Top with coriander leaves and pour the yuzu soy sauce around.
Serves 4 as an entree.
More recipes and more information about Yellowtail Kingfish can be found here.
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