YELLOWTAIL KINGFISH

Premium Yellowtail Kingfish (Seriola lalandi)

Origin: Zeeland, Netherlands

This exceptional yellowtail kingfish is sustainably farmed at The Kingfish Company's pioneering land-based facility in Zeeland, Netherlands, using advanced Recirculating Aquaculture System (RAS) technology powered entirely by renewable energy. The fish is both ASC and BAP-certified, representing the highest standards in sustainable aquaculture. Raised without antibiotics or vaccines in optimal controlled conditions, this premium fish offers exceptional quality whilst protecting marine ecosystems and reducing pressure on wild fish stocks.

The pale pinkish-white flesh has a delicate taste and firm texture similar to swordfish or tuna, making it ideal for both raw and cooked preparations. The land-based farming approach ensures complete traceability from farm to fork, eliminating ocean-based farming risks whilst maintaining sashimi-grade quality. This sustainable alternative to endangered species like bluefin tuna delivers exceptional culinary value without compromising environmental responsibility.

For best cooking results: Preheat oven to 180°C (fan), or 200°C conventional. Remove the kingfish portions from the fridge and pat the skin dry with a paper towel, then lightly season. In a non-stick, heavy-based frying pan, heat olive oil until hot but not smoking. Gently place the kingfish skin-side down, dropping portions away from you to avoid splashing. Use the back of a fish slice to press down, ensuring the skin lies flat. Keep on medium to medium-high heat until skin edges appear golden, then transfer to a baking tray on parchment, skin-side up. Cook for a further 4/5 minutes in the oven. 

Pictured is Thai red curry with roasted Buna-Smeji and steamed jasmine rice.

For raw preparations such as ceviche, remove the skin by placing skin-side down on a board, insert a sharp knife at a shallow angle between flesh and skin, then draw the knife along whilst holding the skin taut - dice the skinless flesh into 1cm cubes. 

Combine with lime zest and juice, olive oil, fresh chopped chilli and season with sea salt, then garnish with fresh herbs or shiso cress. (pictured)

Producer: The Kingfish Company, founded in 2015, is the pioneer and leader in sustainable land-based yellowtail kingfish production. Operating from their state-of-the-art Zeeland facility, they were the first European producer of land-based yellowtail kingfish to achieve both ASC and BAP certification. With a current annual production capacity of 4,000 tonnes, they supply premium yellowtail to top chefs and discerning seafood markets across Europe.

Wine pairing: Crisp white wines such as Sancerre complement the delicate flesh beautifully for raw preparations, whilst a light Pinot Noir or aged Champagne pairs excellently with grilled yellowtail. For Asian-inspired preparations, try with a dry Riesling.

Net: 110g±

Allergens: Fish