Hiramasa Kingfish is also known as the Yellow Kingfish. It is called such because it is the Japanese term for this type of Kingfish, and it is considered highly regarded in their country. In Australia, where it is also often farmed, it is regarded as a sashimi-grade fish of the highest quality.
The Yellowtail Kingfish is suitable for mariculture programs, according to research, because it is resilient and hardy, fast-growing, and, most importantly, delicious. Hiramasa has a sweet, rich flavor and pale pink flesh with solid, big flakes. In addition, Hiramasa has a larger fat content, a firmer texture, and a milder flavor than Yellowtail Kingfish in the wild (Amberjack). Whether eaten as sashimi, cured, smoked, grilled, fried, roasted as a cutlet, or poached as a fillet in broth, Hiramasa Kingfish is praised for its incredible versatility.
Kingfish Sashimi comes:
- 300g trays
- Thinly Sliced