Handling Kingfish

Hiramasa Kingfish - Seriola lalandi


Region of Origin

A natural inhabitant of the waters of Southern Australia, the Hiramasa Kingfish are farmed by Cleanseas in Boston, Arno and Fitzgerald Bays, Spencer Gulf, South Australia.
Growing Conditions
Hatchery raised fingerlings produced from wild brood stock, fish grown in open ocean sea-cages located in the Spencer Gulf, South Australia.


Grown in compliance with ISO 14001 and ISO 9001 requirements, Certified by Friend of the Sea. The use of natural feeds, minimal stocking densities and site
fallowing practices, delivers a fish which is totally sustainable against the world’s best practices.


Locally produced, natural feeds from sustainable sources. All feeds are GMO product free and are varied to suit seasonal changes.

Harvesting Method

The latest technology is used to pneumatically stun and gill bleed the fish in the traditional Ike Jime manner, the fish are then placed into a brine ice slurry to lower their core temperature.


Year round – the fish are in their best condition between June and October, when the largest, Ichiban grade are harvested.


Winter whole fish – 4.5-5.5kg per fish
Summer whole fish – 3.5-4.5kg per fish

Methods to market

Hiramasa Kingfish is mostly sent to market in a fresh whole form as the flesh can oxidise quickly on cutting, losing it’s appealing colour quickly. Pre-processed and super frozen fillets can be found, often they are in a Japanese form with the collar, rib-cage and skin on, designed to protect the delicate flesh.

Handling and storage

Whole Hiramasa Kingfish should be kept at <1°C. Ideally it should be gilled and gutted, with the gut cavity wiped clean and the whole fish wrapped in go between to avoid the fish drying out. Fillets should be removed as close to service as possible to avoid oxidisation. When filleting, the flesh should never be exposed to fresh water to avoid leaching the flavour and damaging the texture of the flesh. Fillets removed from the carcass, should be wrapped tightly in an absorbent paper and then further wrapped in cling film to avoid drip loss and oxidisation.

Fresh v frozen

The super frozen fillets retain the integrity of the flavour and texture of the fresh fish well, and it is suggested to purchase the fillets in a ‘processed at harvest’ form. The fresh fish, kept in premium condition, will typically have a slightly firmer texture in its raw state than the frozen and will typically have a slightly sweeter back pallet to the


White to pale pink

Bone structure


Flesh Fat Content

Winter 16-19%
Summer 14-17%


Sweet, rich and clean flavour, the raw Hiramasa Kingfish has a light aroma suggestive of chicken broth. The flavour is far more multidimensional, with sweet citrus notes balanced by the clean sweetness of its fat. Cooked, the Hiramasa Kingfish takes on a slight sirloin steak characteristic – a faint savoury hint with a clean acidic note reminiscent of ripe tomatoes.


Firm, broad flake, the flesh is composed of a tightly textured, broad scalloping flesh, the cooked flesh has a firm elasticity, which breaks into large, even flakes with a silky character. If overcooked, the flesh can become dry as the inter-muscular fat runs from the flesh.

Flesh Yield from Whole Fish

Gutted 91%
Gilled & Gutted 87%
Headed & Gutted 77%
Japanese Fillet (collar on, rib cage in) 65%
Fillet – skinless, boneless 45%

Culinary applications

Whole fish – roast, poach, steam
Whole Fillet – roast, poach, steam, smoke (hot & cold)
Shoulder Fillet – sashimi, grill, roast, pan-fry, smoke, steam, poach, cure, deep fry.
Belly Fillet – sashimi, tartare, grill, roast, cure, smoke
Tail Fillet – sushi-maki, tartare, grill, deep fry, pan fry
Collar – braise, fry, curry
You can also use the lips, wings and cutlets for practically any application.

Master Class



1. Check whole fish for
firm flesh, clear eyes and
bright, clean gills


2. Remove gills by cutting
free from gill plate, insert
knife and remove gut and
wipe clean


3. Insert a sharp knife
behind head at shoulder
of fish and follow the
backbone to the tail –
turn whole fish over and
run knife from tail to front
of belly cavity


4. Insert knife behind ‘wing’
of fish and cut to the top
of the shoulder, lifting the
fillet from the backbone


5. Remove rib cage by
running a sharp knife
along the underside of
the ribs


6. Although skin can
be eaten, if required,
remove by holding tail
firmly and pulling skin
against knife


7. Remove pin bones by
cutting top and bottom
loins from either side


8. Slice sashimi slices from
loin by cutting directly
across the fillet



9. Cut sashimi slices of
belly by cutting at a
15 degree angle across
the fillet.