Cooking Yellowtail Kingfish | Kingfish Recipes

Cooking Yellowtail Kingfish:
The flavour and taste of kingfish flesh is good to very good in smaller fish, but tends towards dryness in large specimens. In some warmer areas, kingfish may be infested with parasites and occasionally suffer from a disease which causes the flesh to turn soft and milky when cooked. For this reason, they are not a popular table fish in sub-tropical areas. All yellowtail kingfish intended for the table should be bled and iced as soon as caught.

Yellowtail kingfish is usually higher-priced than black kingfish or samson fish.

SIZE: Whole 3-20 kg, fillet 1-3 kg

Kingfish are great for Sushi and Sashimi.

IDENTIFYING FEATURES: Bluish green elongated and robust body, with a yellow stripe through the midline and on the caudal fin. The dorsal fin has 6-7 spines, 30-37 soft rays and the anal fin has 19-21 soft rays. There are no scute-like scales on the lateral line.

COMPARISONS: Members of the genus Seriola are distinctive within the trevallies. Resembles related fishes sold as samson fish but has a more slender head and body.

FILLETS: Moderately deep, rather elongated, tapering gently. The flesh is dark but lightens on cooking. Medium skin with very small scale pockets that are barely detectable.

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.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Nutritional Information
For every 100 grams raw product
for Yellowtail Kingfish fillet.

Kilojoules	428 (102 calories)
Protein:	21.6 g
Cholesterol	24 mg
Sodium	-
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