Yellowtail Kingfish

Seriola lalandi, commonly known as yellowtail kingfish or amberjack, is a highly prized marine species in international cuisine, particularly in Japanese gastronomy. This fish has an elongated, silvery body with a distinctive yellow stripe along its side and yellowish fins, mainly found in temperate waters of the Atlantic and Pacific.

The meat of the yellowtail kingfish is firm, light pink in color, and has a mild, slightly buttery flavor, reminiscent of tuna and mackerel. Its velvety texture and natural fat content make it ideal for various preparations. In Japanese cuisine, it is widely used in sashimi and sushi, where its freshness and delicate taste stand out. It is also a popular choice for ceviches and tartares, as it absorbs citrus and fresh flavors exceptionally well.

When cooked, it can be grilled, baked, or quickly seared (tataki style), keeping the interior tender and juicy. In Mediterranean cuisine, it is commonly grilled with olive oil, aromatic herbs, garlic, and lemon. It can also be oven-roasted with vegetables or used in seafood stews and moquecas, where its flesh absorbs seasonings beautifully. Its versatility and exquisite flavor make it a premium choice for gourmet dishes.

• Fresh

• Frozen

• Whole