Filet vom Hiramasa Kingfish auf Eis und weißem Teller
Hiramasa Kingfish Filet mit Haut von der Seite aufgenommen
Schwanzflosse des Hiramasa Kingfish vor weißem Hintergrund
Rohes Hiramasa Kingfish Filet auf Eis und weißem runden Teller
Rohes Hiramasa Kingfish Filet mit Haut auf Eis und weißem Teller
Nahaufnahme der Fleischstruktur des rohen Hiramasa Kingfish Filets
Filet vom Hiramasa Kingfish auf Eis und weißem Teller
Hiramasa Kingfish Filet mit Haut von der Seite aufgenommen
Schwanzflosse des Hiramasa Kingfish vor weißem Hintergrund
Rohes Hiramasa Kingfish Filet auf Eis und weißem runden Teller
Rohes Hiramasa Kingfish Filet mit Haut auf Eis und weißem Teller
Nahaufnahme der Fleischstruktur des rohen Hiramasa Kingfish Filets

Hamachi Yellowtail Kingfish Fillet

with skin

16,99 €*

19,99 €*

8,50 € / 100g

You save 15 %

The firm yet tender texture and the unique sweet, full-bodied and mineral taste make enjoying our Hamachi Kingfish Fillet a poem. Its delicate pink, slightly oily flesh is crossed by a bright red bloodline. Japanese sushiya are sure that Kingfish is the best fish in the world for sashimi. It also comes from a sustainable ASC-certified aquaculture in Spencer Gulf, Australia.

Adored by gastro and the best suhibars

Aquaculture with exemplary character, species-appropriate and sustainable breeding

High omega-3 fat content thanks to intramuscular fat structure

Sashimi quality

Innovative shock freezing at -95° C

Note: The best before date items have a shelf life until at least 30 May 2024

Variants:

Add to cart Sold out Amount not available
Information about Click & Collect

Product description

The Hamachi Kingfish is called Yellowtail Kingfish or Hiramasa Kingfish in Japan, Yellowtail Mackerel in Germany and Amberjack in English-speaking countries. The Kingfish has a fresh, slightly mineral taste. The flesh is strong, firm and pink in color. The fillet piece comes with skin.

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 that is one of the most sustainable and best aquaculture fish in the world. 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.

To enjoy Hamachi Kingfish sashimi, we recommend a grammage of 80 g per person. A grammage of 150 g is appropriate for a main course.

HONEST CATCH Kingfish for Sashimi

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 tatar 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 of Yuzu & Cucumber

Short fried & Cooked

The Hamachi Kingfish is called Yellowtail Kingfish or Hiramasa Kingfish in Japan, Yellowtail Mackerel in Germany and Amberjack in English-speaking countries. The Kingfish has a fresh, slightly mineral taste. The flesh is strong, firm and pink in color. The fillet piece comes with skin.

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 that is one of the most sustainable and best aquaculture fish in the world. 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.

To enjoy Hamachi Kingfish sashimi, we recommend a grammage of 80 g per person. A grammage of 150 g is appropriate for a main course.

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 tatar 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 of Yuzu & Cucumber

Short fried & Cooked

HONEST CATCH Kingfish for Sashimi

Ingredients

Variants: 250 g | 300 g | 400 g | 500 g

Ingredients : Kingfish Fillet

Allergens : Fish

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 882/211
Fat (g) 14
- of which saturated fatty acids (g) 3.9
Carbohydrates (g) <0.1
- of which sugar (g) <0.1
Protein (g) 21.4
Salt (g) 0.6

Origin

The Hamachi Kingfish is called Seriola lalandi in Latin. It comes from sustainable, 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 sustainable ASC-certified aquaculture. Here the breeding population 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.

Map of origin Spencer Gulf

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.

Packing & Shipping

Reviews

Enable Marketing Cookie "reviews-io" to see this content.

Suitable recipes