J-cut filet
The popular J-cut is a whole side of the Yellowtail. Individually packed, collar on, skin on, and pinbone in.
400-1250g ( 1-4lb)
Collar on
Pinbone in
Skin-on
IVP on board
Fresh or Frozen
When you try The Kingfish Company Yellowtail, you’re getting a fresh, premium and delicious experience. We raise our fish in optimal conditions using only the highest grade sustainable feed, and never any antibiotics or hormones.
And this care seems to show in the taste. We work closely with top chefs to make sure our quality is always superb, and to explore and develop the various ways in which our Yellowtail can add to an exquisite culinary experience.
Product description
| Product name | Yellowtail J-cut |
| Package size | 1-4 Ibs (400-1250 g) |
| Pieces per package | 1 |
| Packages per case | 7-20 pcs |
| Case Gross Weight | 21.1 lbs (10.1kg) |
| Case Net Weight | 20.0 Ibs (9.Ikg) |
| Box dimension | 495 x 390 × 130 mm |
| Pallet Ti x Hi | 6 × 13 |
| Method of catch | Farm raised |
| Origin | The Netherlands |
| Storage | Keep frozen until use |
| Shelf life | 2 years after harvest |
| Species | Yellowtail (Seriola lalandi) |
Yellowtail with Pickled Salsifis
Chef Nicolas Sintes: “For this recipe, I’m using the top loin, rolling it in a whisky-infused wood leaf. A very natural dish to end winter with woody and intense flavors. The slightly pickled salsifis add a touch of acidity.”
Ingredients & Preparation
Ingredients
- 1 top loin
- 1 wood sheet
- 80 g / 240 ml whisky
- 300 g / ~3 cups salsifis
- 6 pc of brussel sprout
- 200 g / ¾ cup heavy cream
- 50 g / 3 ½ tbsp butter
- 40 g / 40 ml vinegar
- 20 g / 1 ⅔ tbsp of sugar
Preparation:
For the fish:
- Slice the fish, keeping the top filet. Torch-mark it and roll it in a wood sheet soaked with whisky.
- Cook directly on the embers for about 1O minutes.
For the garnish:
- Peel the salsifis, cook a portion in sticks with oil and butter. Remove the fat and deglaze with the vinegar.
- Slice a portion of salsifis into thin rounds and place them in the warm pickling mixture.
- Slice thin strips from a salsifi, fry them at 140°C / 280°F and roll them into a spiral shape upon cooking.
- Use all the trimmings of salsifis and add cream to realize a smooth puree.
- Blanch the brussel sprout leaves very quickly and add olive oil before serving.
Where to buy?
Contact us for availability near you
