Australian Yellowtail Kingfish Fish Fillets are hand-filleted and serves up a succulent and gentle all-rounder. Remotely farmed off the Eyre Peninsula, the Kingfish is as clean and pure as the pristine waters in which it’s raised. When prepared it is luscious, translucent and delicate on the palate.
Kingfish are excellent eating fish with thick white fillets; they have a pleasant flavour and only a few large bones. Kingfish have a moderate oiliness to them and they are easily adaptable to a variety of cooking methods.
The Clamms Seafood family began in 1988 when two fine fishmongers, Con Andronis and George Kaparos, started the business.
Now 30 years on, these two industry leaders remain as passionate as ever to bring their decades of fishmongery knowledge, skills, and service to the world-class food scene from Melbourne.
Please take note that these Yellowtail Kingfish fish fillets are supposed to be boneless but from time to time there may be small bones that were missed so take care in checking for bones during preparation, cooking or consumption.
Limited supplies weekly.
Recipes:
How To Prepare Buri Daikon (Grilled Yellowtail Kingfish with Daikon Reddish)?
How To Prepare Pan-Fried Yellowtail Kingfish Tagliatelle?
How To Prepare Provençale Yellowtail Kingfish?
Seafood and Wine Pairing?
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap-frozen to maintain their texture and flavour and for ease of transport across Hong Kong.
When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.
Images are indicatives only. Storage recommendation: Chilled 0-4℃, Frozen -20℃.
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