AKA: Yellowtail Kingfish, has white, firm flesh and is renowned for its high level of Omega 3 and other beneficial fatty acids. Hiramasa is the Japanese name for this fish and it is highly regarded in Japan. Hiramasa Kingfish (Seriloa lalandi) is the Australian name for this fish, and it is also a high quality sashimi grade fish.

In southern Japan, approximately 180,000 tons per annum of the three principal species of Kingfish are farmed. Seriloa lalandi – the species produced in Australia – is purse seined as juveniles in the South China Sea and are then transported to southern Japan for grow-out. The farmed Japanese Kingfish are then sold into the sashimi and fine-dining restaurant markets.

Research shows that the Yellowtail Kingfish is ideal for mariculture programs because it is robust and hardy, fast-growing and, most importantly, tastes great.

Hiramasa has pale pink flesh with firm, large flakes and a sweet, rich flavor.  Hiramasa has a higher fat content, firmer texture and cleaner flavor than wild Yellowtail Kingfish (Amberjack).

The Japanese have been culturing similar species for decades and the kingfish is very much sought after for the sashimi market. The firm flesh keeps well under refrigeration and, unlike many types of fish, develops an even sweeter taste 24 hours after harvest. The Japanese usually farm this type of fish by catching juveniles and rearing them in sea cages until market size.

Applications: Hiramasa Kingfish is also being acclaimed for its extraordinary versatility; whether served as sashimi, cured, smoked, grilled, fried or roasted as a cutlet or poached as a fillet in broth.