Product description
The Hamachi Kingfish is called Yellowtail Kingfish in Japan, Yellowtail Mackerel in Germany and Amberjack in English-speaking countries. It is probably one of the finest and best quality fish in the world. He is even called the king of his kind in Japan.
The amberjack swims at a depth of 800 meters and can reach a length of 250 cm and a weight of 95 kg. The mackerel-like sashimi stunner has white tuna-like flesh. The Kingfish has a fresh, slightly mineral taste. The flesh is strong, firm and pink in color. The side comes with skin and bones.
The use of the most modern breeding methods without antibiotics and growth hormones, as well as the use of natural feed and minimal stocking densities, guarantee a fish of special quality. The clear, cold water strengthens and firms the flesh of the fish.
The sensory freshness is thanks to shock freezing with liquid nitrogen at a temperature of -95 degrees Celsius. This is by far the best method for freezing as it preserves the premium aroma, color and taste.
If you cut the kingfish with a knife, you should clean the blade before each new cut so that it glides through the fish with little resistance.
Raw as sashimi or nigiri, sliced, marinated as tartare or briefly fried, slow cooked or on the grill - the possibilities are endless.
Asian spices are ideal for a marinade. Soy sauce, sesame and lemongrass optimally accentuate the delicate mineral taste of the Hamachi Kingfish meat.
Perfect for:
Ceviche
The Combination with Yuzu & Cucumber
Short Fried & cooked
The Hamachi Kingfish is called Yellowtail Kingfish in Japan, Yellowtail Mackerel in Germany and Amberjack in English-speaking countries. It is probably one of the finest and best quality fish in the world. He is even called the king of his kind in Japan.
The amberjack swims at a depth of 800 meters and can reach a length of 250 cm and a weight of 95 kg. The mackerel-like sashimi stunner has white tuna-like flesh. The Kingfish has a fresh, slightly mineral taste. The flesh is strong, firm and pink in color. The side comes with skin and bones.
The use of the most modern breeding methods without antibiotics and growth hormones, as well as the use of natural feed and minimal stocking densities, guarantee a fish of special quality. The clear, cold water strengthens and firms the flesh of the fish.
The sensory freshness is thanks to shock freezing with liquid nitrogen at a temperature of -95 degrees Celsius. This is by far the best method for freezing as it preserves the premium aroma, color and taste.
If you cut the kingfish with a knife, you should clean the blade before each new cut so that it glides through the fish with little resistance.
Raw as sashimi or nigiri, sliced, marinated as tartare or briefly fried, slow cooked or on the grill - the possibilities are endless.
Asian spices are ideal for a marinade. Soy sauce, sesame and lemongrass optimally accentuate the delicate mineral taste of the Hamachi Kingfish meat.
Perfect for:
Ceviche
The Combination with Yuzu & Cucumber
Short Fried & cooked
Ingredients
Origin
The Hamachi Kingfish is called Seriola lalandi in Latin. It comes from antibiotic and GMO-free aquaculture in Spencer Gulf, Australia. In this remote nature between the icy waters of Antarctica and the vastness of the great Southern Ocean lies the ASC-certified aquaculture. Here the breeding populations are specifically selected for their superior quality characteristics. A dedicated team of veterinarians and fish health technicians take care of the health and quality of the fish. Fish are only as good as the waters in which they swim.
Bred in: Australia
Spencer Gulf is fed by currents from the Southern Ocean. The icy, crystal clear waters are home to the Hamachi Kingfish.
Bred in: Australia
Spencer Gulf is fed by currents from the Southern Ocean. The icy, crystal clear waters are home to the Hamachi Kingfish.
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