← Field Guide
Hiramasa Yellowtail Kingfish
Seriola lalandi
Buttery, rich flesh — exceptional raw, brilliant on the grill.
Year-round (farmed); wild summer–autumn
From boat to bench
Yellowtail kingfish are line-caught wild from reefs and headlands, and farmed in deep, fast-flowing ocean pens off South Australia. Both are individually handled, ike-jime killed and brine-chilled to maintain sashimi-grade quality.
Health benefit
High in omega-3s and protein, with selenium for thyroid and immune health.
Easy Recipe
Kingfish Crudo with Lime & Chilli
Serves 4·10 minutes
Ingredients
- 300g sashimi-grade kingfish loin
- Juice of 2 limes
- 1 long red chilli, sliced
- Good olive oil, sea salt
- Coriander leaves
Method
- 01Slice the kingfish across the grain into thin pieces.
- 02Lay flat on a chilled plate.
- 03Spoon over lime juice, scatter chilli and coriander.
- 04Finish with olive oil and a pinch of sea salt.
