Yellowtail kingfish

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


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