January 15, 2012

Kingfish are just that – kings at sea – caught by Herbert today

Yellowtail kingfish has a medium to strong pleasing flavour. With few bones and a good recovery rate, it is adaptable to all kinds of appetising approaches. It is often sold as cutlets or steaks but can be cooked whole.The most suitable methods of preparation for yellowtail kingfish are grilling, barbecuing, baking and deep and shallow frying, but it is also superb for making sashimi. Wrapping in foil helps retain moisture when barbecuing and baking.
We love kingies! The current size limit by NSW Fisheries is 65 cm so Herbert’s catch went back into the sea quick smart after a picture.

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