Once relatively unknown in Australia, Yellowtail Kingfish found its place in the culinary spotlight when Clean Seas began farming it in South Australia in 2002.
This prized fish, with deep roots in Japanese cuisine, is now celebrated worldwide for its versatility and exceptional quality.
Loved by chefs for raw and cooked dishes alike, Yellowtail Kingfish shines as the top choice for Sashimi and Sushi in Japan, Tartare and Carpaccio in Italy, and authentic Ceviche in Peru. In Hawaii, it’s the star of Poke bowls, while in kitchens across Australia, Europe, and the Americas, it takes center stage in gourmet creations.
Known as Yellowtail, Hiramasa, or Ricciola, this member of the Seriola family is revered for its rich, firm texture and stunning presentation, whether cooked or raw. Among its relatives, including Hamachi and Kampachi, Hiramasa stands out for its superior flavor and culinary appeal.
Now, this world-class fish is available for both home & professional chefs everywhere. Experience the unmatched taste of Yellowtail Kingfish in your own kitchen.
Hiramasa Kingfish: From South Australia to Global Fame
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