King Threadfin


king threadfin

Greatly underrated fishes, the threadfin salmons yield thick, sizeable and essentially boneless fillets. They are often available, have a high recovery rate and can have a good shelf life.

Threadfin salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on size and variety. The flakes can also be carefully separated after grilling to enhance presentation.

The thick, firm fillets of threadfin salmons make them ideal for use as kebabs (cubed) and in soups, curries or casseroles.

Ideally suited to citrus flavours, threadfin salmons can be accom-panied by butters flavoured with herbs such as chives, tarragon and parsley. They are also superb baked, served with roasted vine-ripened tomatoes and fresh herbs.

Flavour Mild

Oiliness Low

Moisture Moist

Texture Firm

Flesh Colour White

Thickness Thick to medium fillets and steaks

Bones There are bones in the fillets but they are easily removed.

Price Threadfin salmons are medium- to high-priced finfish. King threadfin fetches a high price, blue threadfin a medium price.

Suggested Wines

Threadfin salmons are good eating, flaky, tropical finfish that readily absorb the flavours of other ingredients. Wines to match highly flavoured dishes should be light-bodied reds made in the Beaujolais style.

Cooking Ideas

Bake   Deep Fry
Shallow Fry    

When Caught

Year round, but limited supply of king threadfin from November through January

Important Features

Wild/Farmed Wild

Habitat Saltwater and estuarine

Recovery Rate

Fillets: 70% from headless blue threadfin (gilled and gutted), King threadfin often have large bony growths along the backbone, which make them difficult to fillet. They are therefore often sold as cutlets for maximum recovery.

King Threadfin Research

FRDC provides a comprehensive search of the latest research papers and images on King Threadfin


Threadfin salmons are popular recreational species in Western Australia and northern Queensland.

The king threadfin usually has five long filaments below the pectoral (side) fin, whereas the blue threadfin has only three or four short filaments.

Imports: Namibia and Taiwan frozen fillets (species identification uncertain)

Common Size 50 – 90 cm

Alternatives yellowfin bream silver perch morwong barramundi

Nutrition Facts

per 100g of raw product

Kilojoules na
Cholesterol 39 mg
Sodium na
Total fat (oil) 0.9 g
Saturated fat 44% of total fat
Monounsaturated fat 27% of total fat
Polyunsaturated fat 29% of total fat
Omega-3, EPA 53 mg
Omega-3, DHA 119 mg
Omega-6, AA 46 mg