Yellowtail kingfish
yellowtail kingfish
Yellowtail kingfish, the premium member of this group, has a medium to strong, distinct and pleasing flavour. With few bones and a good recovery rate, it is adaptable to all kinds of appetising approaches. It is often sold as cutlets or steaks but can be cooked whole.The most suitable methods of preparation for yellowtail kingfish are grilling, barbecuing, baking and deep and shallow frying, but it is also superb for making sashimi. Wrapping in foil helps retain moisture when barbecuing and baking.Because of its flavour and colour, yellowtail kingfish marries well with other finfish, such as tuna, either cooked or served raw.Grilled cutlets or steaks are great for presentation and suit Cajun-style cookery or the flavours of lemon and soy, ginger or chilli chilli jam marries especially well.Because yellowtail kingfish can be a little dry, the use of a good citrus and garlic marinade prior to cooking will help to retain moisture during the cooking process.The other species listed here can be treated similarly and are ideal cubed and placed on skewers alternately with onion, cherry tomato and capsicum.
Flavour Medium to Strong
Oiliness Medium
Moisture Dry to Medium
Texture Medium to Firm
Flesh Colour From white to dark pink
Thickness Thick fillets
Bones Only a few large bones and these are easily removed
Price These species are medium-priced finfish.
Yellowtail kingfish is usually higher-priced than black kingfish or samson fish.
Suggested Wines
As a flavoursome finfish, yellowtail kingfish needs wines that are both flavoursome and light. Try an unwooded chardonnay or colombard.With the Cajun-style or chilli flavour-ings, a traminer riesling blend will complement.
Nutrition Facts
per 100g of raw product
| Kilojoules | 428 (102 Calories) |
| Cholesterol | 24 mg |
| Sodium | na |
| Total fat (oil) | 1.1 g |
| Saturated fat | 36% of total fat |
| Monounsaturated fat | 24% of total fat |
| Polyunsaturated fat | 39% of total fat |
| Omega-3, EPA | 44 mg |
| Omega-3, DHA | 238 mg |
| Omega-6, AA | 30 mg |
Data presented are for yellowtail kingfish.
Cooking Ideas
| Bake | Deep Fry | |
| Grill/barbecue | Raw | |
| Shallow Fry | Smoke |
When Caught
Eastern & southern rocklobsters: year round, but various closures for southern rocklobster in Tasmania, Victoria and South Australia
Western rocklobster: supplies peak from December through May; closure occurs from July through November
Tropical rocklobst
Important Features
Wild/Farmed Wild
Habitat Saltwater
Remarks
Kingfish are more flavoursome, moist and tender when smaller and taken from colder waters.
Imports New Zealand: chilled whole
Overseas Names GB, NZ: yellowtail kingfish; CDN: yellowtail; D: Bernsteinfisch, Gelb-schwanz; GB: California yellowtail, yellowtail amberjack; J: buri, hiramasa, inada; NZ: haku, kahu, kingfish, northern kingfish; RCH: dorado de la costa; USA: California yellowtail, yellowtail; ZA: albacore, cape yellow-tail, giant yellowtail, kaapse geelstert, reuse geelstert, yellowtail
Alternatives silver trevally, warehou, mackerel, tuna, marlin, morwong
Grading Grading can vary by supplier, region and species. An example of a grading system for whole yellowtail kingfish is presented below