Threadfin King Threadfin - Polynemus sheridani; Blue Threadfin - Eleutheronema tetradactylum


Greatly underrated fishes, the threadfin salmons yield thick, sizeable and essentially boneless fillets. They are often available, have a high recovery rate and can have a good shelf life.

Threadfin salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on size and variety. The flakes can also be carefully separated after grilling to enhance presentation.

The thick, firm fillets of threadfin salmons make them ideal for use as kebabs (cubed) and in soups, curries or casseroles.

Ideally suited to citrus flavours, threadfin salmons can be accom-panied by butters flavoured with herbs such as chives, tarragon and parsley. They are also superb baked, served with roasted vine-ripened tomatoes and fresh herbs.


Mild Low Moist


Threadfin salmons are good eating, flaky, tropical finfish that readily absorb the flavours of other ingredients. Wines to match highly flavoured dishes should be light bodied reds.

Nutrition Information (average quantity per 100g)

Energy na Fat (total) 0.9 g Alpha‐linolenic acid 46 mg
Protein na Saturated fat 44% of total fat Docosahexaenoic acid 119 mg

39 mg

Monounsaturated fat 27% of total fat Eicosapentaenoic acid 53 mg
Sodium na Polyunsaturated fat 29% of total fat