Whole Fish
600g-5kg+ ( 1.5-12lb)
Whole round or head on gutted
Fresh
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 name | Whole Yellowtail |
| Product size | 600g-5kg+ (1.5-12lb) |
| Pieces per box | 2-6 |
| Packages per case | n/a |
| Case Gross Weight | Variable |
| Case Net Weight | Variable |
| Method of catch | Farm raised |
| Origin | The Netherlands |
| Storage | Keep refrigerated |
| Shelf life | 2 weeks after harvest |
| Species | Yellowtail (Seriola lalandi) |
Yellowtail, whole from the Oven
Ingredients & Preparation
Ingredients
Two 1-2 lb (450 to 900 g) whole gutted yellowtail Freshly ground black pepper Salt Chili flakes Extra-virgin olive oil, for rubbing and drizzling 1 lemon, sliced thinly crosswise into rounds, for stuffing the cavity 1 head of garlic Fresh herb sprigs such as parsley, tarragon, or oregano, for stuffing the cavity Tomatoes
Preparation
Rinse the fish and pat dry with paper towels. Cut the lemon and head of garlic in half. Chop the greens. Make 4 incisions on both sides of the fish. Season the belly cavities with salt and put in a wedge of lemon. Cut the skin on each side 2 times and rub the fish with herb oil. Grease a baking dish with 2 tbsp of oil. Place the fish in it. Put a slice of lemon in the top notches. Top with the tomatoes, garlic and lemon slices . Spoon the rest of the herb oil over it. Sprinkle with salt, and place in the oven preheated to 180°C for 30 minutes.
Where to buy?
Contact us for availability near you
