Product description
Hamachi Yellowtail Kingfish Loin – Perfect for Sashimi
The Hamachi Kingfish is known by many names: In Japan, it is traditionally called Hiramasa or Yellowtail Kingfish, while in Germany, it is known as Gelbschwanzmackerel (yellowtail mackerel) and in English, Amberjack (amberjack). The Hamachi tastes fresh and slightly mineral, and the meat is buttery and firm. The loin is delivered boneless.
In Zeeland, in the Netherlands, high-quality kingfish is farmed in one of Europe's most modern landbased RAS aquaculture facilities. The closed-loop system keeps clear seawater continuously moving and filters it biologically – without the use of antibiotics or chemical additives. The fish are fed high-quality feed, raised according to the strictest sustainability standards. Efficient, short routes from water to fork produce premium-quality kingfish.
Hiramasa Kingfish - Favorite of Michelin-starred restaurants
The kingfish is a true connoisseur's fish and is celebrated by both amateur chefs and international Michelin-starred chefs. Thanks to its sashimi certification, you can enjoy the yellowtail raw, for example, as hamachi crudo. If you're craving a true soul food dish with a fresh twist, the hamachi on lemon-potato cream is perfect. For a simple yet special dish, try the hamachi sashimi with fine capers and exotic kumquat.
Perfect for:
Ceviche
Sushi-creations
Short frying
Hamachi Yellowtail Kingfish Loin – Perfect for Sashimi
The Hamachi Kingfish is known by many names: In Japan, it is traditionally called Hiramasa or Yellowtail Kingfish, while in Germany, it is known as Gelbschwanzmackerel (yellowtail mackerel) and in English, Amberjack (amberjack). The Hamachi tastes fresh and slightly mineral, and the meat is buttery and firm. The loin is delivered boneless.
In Zeeland, in the Netherlands, high-quality kingfish is farmed in one of Europe's most modern landbased RAS aquaculture facilities. The closed-loop system keeps clear seawater continuously moving and filters it biologically – without the use of antibiotics or chemical additives. The fish are fed high-quality feed, raised according to the strictest sustainability standards. Efficient, short routes from water to fork produce premium-quality kingfish.
Hiramasa Kingfish - Favorite of Michelin-starred restaurants
The kingfish is a true connoisseur's fish and is celebrated by both amateur chefs and international Michelin-starred chefs. Thanks to its sashimi certification, you can enjoy the yellowtail raw, for example, as hamachi crudo. If you're craving a true soul food dish with a fresh twist, the hamachi on lemon-potato cream is perfect. For a simple yet special dish, try the hamachi sashimi with fine capers and exotic kumquat.
Perfect for:
Ceviche
Sushi-creations
Short frying
Ingredients
Origin
The Hamachi Kingfish, known in Latin as Seriola lalandi, comes from antibiotic- and hormone-free aquaculture in the Netherlands. Using state-of-the-art RAS technology, the fish are farmed there according to strict quality and sustainability standards.
Manufacturer: The Kingfish Company, Oost-zeedijk 13, 4485 PM Kats, The Netherlands
Bred in: Netherlands
Indoor farming with role model character – eco-friendly and made in Europe
Bred in: Netherlands
Indoor farming with role model character – eco-friendly and made in Europe
Packing & Shipping
Reviews
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Suitable recipes
Pure delight
Pure delight
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Confit hamachi on tomato and bean salad
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Hamachi sashimi with capers and kumquats
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Hamachi on lemon-potato cream
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Hamachi ceviche with kiwi
Perfect ceviche
Fried fish with vegetables
Best possible yellowtail available
Used as sushi and sashimi - delicious!
The fish was a delight both raw with sushi and fried with pasta.
This time as sashimi : fantastic taste
The fish is very firm, and since the skin is still on one side, it's ideal for grilling. Its taste and texture remind me of mackerel, but it's not nearly as fatty and has a more delicate flavor.
The fish had been ordered for ceviche. It was the perfect fish for that. All the guests were delighted.
Excellent taste
I've bought hamachi repeatedly and have been impressed by the quality. However, we Japanese eat hamachi raw as sashimi, of course, and peeling the skin is very tedious. We'll be so happy if there's hamachi without skin. Kind regards
simply enough
Unique taste and meat that falls apart on your fork
Fantastic quality