Premium Yellowtail Kingfish fillet, sashimi-grade and skinless, ideal for raw dishes or grilling. Sustainably sourced from FINE & WILD UK.

Yellowtail Kingfish fillet with skin-on, sashimi-grade quality, perfect for searing or grilling. Certified sustainable by FINE & WILD UK.

Cooked Yellowtail Kingfish fillet served over rice with mushrooms and herbs, showcasing its versatility in gourmet seafood dishes.

Yellowtail Kingfish

Name: Yellowtail Kingfish — Sustainable, ASC Certified | FINE & WILD
Brand: REACH FOODS
SKU: YTKING151
Price: 19.0 GBP
Availability: InStock
Rating: 5.0 (2 reviews)

£19.00

150g Prime Loin 140g Bottom Loin

Variant

ASC and BAP certified Suitable for raw preparation Firm, robust flesh — holds up to bold flavours

Yellowtail kingfish from The Kingfish Company in the Netherlands — firm, clean-flavoured, and robust enough to hold its own in a red curry, under a miso glaze, or on a hot grill without breaking apart. Equally good eaten raw as sashimi or ceviche. Land-based sustainable aquaculture, ASC and BAP certified, raised without antibiotics. Two cuts available: prime loin for thickness and marbling, bottom loin for a leaner, more affordable option.

Yellowtail Kingfish

£19.00

Yellowtail kingfish (Seriola lalandi), sustainably raised at The Kingfish Company's land-based facility in Zeeland, Netherlands, using recirculating aquaculture system (RAS) technology powered by renewable energy. The flesh is pale pinkish-white, firm, and clean-flavoured with a subtle richness and a texture that has more in common with swordfish or tuna than with most farmed fish. It holds its shape under heat, takes well to bold flavours, and is equally at home eaten raw. Available as two cuts — prime loin (the thicker centre-cut with more even marbling) and bottom loin (a leaner, thinner cut at a lower price point) — both sold as skin-on portions.

Yellowtail kingfish is a genuinely robust fish. It is one of the few species with the structure to stand up to a proper red curry, a miso glaze, or a hot grill without breaking apart or losing its character. The firm texture and mild, clean flavour also make it excellent raw — sliced as sashimi, diced for ceviche or tartare, or served as crudo with citrus and olive oil. The Kingfish Company raises these fish without antibiotics or vaccines in controlled, traceable conditions, and holds both ASC and BAP certification. This is land-based aquaculture at its best: consistent quality, full traceability, and no impact on wild fish stocks or marine ecosystems.

Producer: The Kingfish Company, Zeeland, Netherlands. Land-based RAS facility powered by renewable energy. ASC and BAP certified. No antibiotics, no vaccines.

Ingredients: Yellowtail kingfish (Seriola lalandi).

Storage: Store frozen at -18°C or below. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.

Net: 150g± (skin-on portion — prime loin or bottom loin depending on variant selected).

Allergens: Fish.

Pan-roasting (skin-on): Pat the portion dry and season with salt. Heat a non-stick or heavy-based pan over medium-high heat with a tablespoon of olive oil. Place the fish skin-side down and press gently with a fish slice to keep the skin flat. Cook for 3–4 minutes until the skin edges are golden and crisp. Transfer skin-side up to a baking tray lined with parchment and finish in a preheated oven at 180°C (fan) for 4–5 minutes until just cooked through. The flesh should be opaque but still moist at the centre.

Red curry: Cut the kingfish into 3–4cm chunks, removing the skin. In a pan or wok, heat a tablespoon of oil and fry 2–3 tablespoons of red curry paste until fragrant. Add a tin of coconut milk and bring to a gentle simmer. Add vegetables of your choice — aubergine, green beans, peppers — and cook until tender. Add the kingfish pieces and simmer gently for 4–5 minutes until the fish is just cooked through. Finish with fish sauce, lime juice, a pinch of sugar, and torn Thai basil. Serve with steamed jasmine rice. The firm flesh holds together in the curry without breaking apart — this is a fish that was made for this kind of cooking.

Grilling / BBQ: Season the skin-on portion with salt and brush with oil. Grill skin-side down over high heat for 3–4 minutes until the skin is charred and crisp, then turn and cook for a further 2–3 minutes. The flesh is firm enough to handle directly on the grate without a basket.

Ceviche: Remove the skin by placing the fillet skin-side down on a board and drawing a sharp knife at a shallow angle between flesh and skin. Dice the flesh into 1cm cubes. Dress with lime zest and juice, good olive oil, finely sliced fresh chilli, and flaky sea salt. Leave for 5–10 minutes. Garnish with fresh herbs — coriander, shiso, or micro herbs. Serve immediately.

Sashimi / crudo: Slice the skinned fillet thinly across the grain. Arrange on a chilled plate and dress with a light ponzu, yuzu and olive oil, or simply soy and wasabi. The flesh is clean and mild enough to carry delicate Japanese-style dressings without competing.

Miso-glazed: Mix 2 tablespoons of white miso paste with 1 tablespoon of mirin and 1 teaspoon of caster sugar. Spread over the flesh side of the portion and marinate in the fridge for at least 1 hour. Grill under high heat for 5–6 minutes until the glaze is caramelised and the fish is cooked through.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Yellowtail kingfish (Seriola lalandi), sustainably raised at The Kingfish Company's land-based facility in Zeeland, Netherlands, using recirculating aquaculture system (RAS) technology powered by renewable energy. The flesh is pale pinkish-white, firm, and clean-flavoured with a subtle richness and a texture that has more in common with swordfish or tuna than with most farmed fish. It holds its shape under heat, takes well to bold flavours, and is equally at home eaten raw. Available as two cuts — prime loin (the thicker centre-cut with more even marbling) and bottom loin (a leaner, thinner cut at a lower price point) — both sold as skin-on portions.

Yellowtail kingfish is a genuinely robust fish. It is one of the few species with the structure to stand up to a proper red curry, a miso glaze, or a hot grill without breaking apart or losing its character. The firm texture and mild, clean flavour also make it excellent raw — sliced as sashimi, diced for ceviche or tartare, or served as crudo with citrus and olive oil. The Kingfish Company raises these fish without antibiotics or vaccines in controlled, traceable conditions, and holds both ASC and BAP certification. This is land-based aquaculture at its best: consistent quality, full traceability, and no impact on wild fish stocks or marine ecosystems.

Producer: The Kingfish Company, Zeeland, Netherlands. Land-based RAS facility powered by renewable energy. ASC and BAP certified. No antibiotics, no vaccines.

Ingredients: Yellowtail kingfish (Seriola lalandi).

Storage: Store frozen at -18°C or below. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.

Net: 150g± (skin-on portion — prime loin or bottom loin depending on variant selected).

Allergens: Fish.

Preparation / Cooking

Pan-roasting (skin-on): Pat the portion dry and season with salt. Heat a non-stick or heavy-based pan over medium-high heat with a tablespoon of olive oil. Place the fish skin-side down and press gently with a fish slice to keep the skin flat. Cook for 3–4 minutes until the skin edges are golden and crisp. Transfer skin-side up to a baking tray lined with parchment and finish in a preheated oven at 180°C (fan) for 4–5 minutes until just cooked through. The flesh should be opaque but still moist at the centre.

Red curry: Cut the kingfish into 3–4cm chunks, removing the skin. In a pan or wok, heat a tablespoon of oil and fry 2–3 tablespoons of red curry paste until fragrant. Add a tin of coconut milk and bring to a gentle simmer. Add vegetables of your choice — aubergine, green beans, peppers — and cook until tender. Add the kingfish pieces and simmer gently for 4–5 minutes until the fish is just cooked through. Finish with fish sauce, lime juice, a pinch of sugar, and torn Thai basil. Serve with steamed jasmine rice. The firm flesh holds together in the curry without breaking apart — this is a fish that was made for this kind of cooking.

Grilling / BBQ: Season the skin-on portion with salt and brush with oil. Grill skin-side down over high heat for 3–4 minutes until the skin is charred and crisp, then turn and cook for a further 2–3 minutes. The flesh is firm enough to handle directly on the grate without a basket.

Ceviche: Remove the skin by placing the fillet skin-side down on a board and drawing a sharp knife at a shallow angle between flesh and skin. Dice the flesh into 1cm cubes. Dress with lime zest and juice, good olive oil, finely sliced fresh chilli, and flaky sea salt. Leave for 5–10 minutes. Garnish with fresh herbs — coriander, shiso, or micro herbs. Serve immediately.

Sashimi / crudo: Slice the skinned fillet thinly across the grain. Arrange on a chilled plate and dress with a light ponzu, yuzu and olive oil, or simply soy and wasabi. The flesh is clean and mild enough to carry delicate Japanese-style dressings without competing.

Miso-glazed: Mix 2 tablespoons of white miso paste with 1 tablespoon of mirin and 1 teaspoon of caster sugar. Spread over the flesh side of the portion and marinate in the fridge for at least 1 hour. Grill under high heat for 5–6 minutes until the glaze is caramelised and the fish is cooked through.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here