[Sashimi Grade] Kingfish Fillet

Yellowtail kingfish from the clean waters off Port Lincoln in South Australia, one of the country's best known fishing ports. Handled under unbroken cold chain from the moment it leaves the water and cut to sashimi standard, so it is safe to eat raw and good enough for a restaurant pass.

The flesh is pale, fine grained and firm, with a clean, faintly sweet flavour and the buttery quality that makes kingfish the sashimi counterpoint to salmon. Supplied skin off and boneless, so it goes straight from the board to the knife.

Why Choose Our Kingfish?

• Sashimi grade: selected and handled to raw-consumption standard.
• Port Lincoln, South Australia: local, sustainably farmed and landed close to home.
• Skin off, boneless: trimmed and ready to slice with no preparation.
• Firm, clean flesh: light and subtly sweet, with kingfish's signature creamy texture.
• Cold chain throughout: kept cold from the water to the counter to hold peak freshness.

Cooking Methods:

• Sashimi: chill well, slice thin against the grain and serve with soy and wasabi.
• Kingfish crudo: sliced thin with olive oil, lemon, sea salt and chilli.
• Seared: a very hot pan for 30 seconds a side, leaving the centre raw.
• Grilled or baked: holds together well over heat, so it takes a marinade and a hot grill.

Order Window:
Cut to order for each dispatch run. Orders close 3:30pm Monday and Thursday, and the window reopens at 5pm the same evening for the next run.

Origin:
Port Lincoln, South Australia.

South Australian kingfish, cut to order and never sitting in a case. Order now and have it delivered to your door.