Hiramasa Kingfish is a high-quality sashimi-grade Yellowtail Kingfish.
Hiramasa is the Japanese name for this fish and it is highly regarded in Japan and quickly gaining western acclaim as a culinary marvel.
Also known as Yellowtail Kingfish, “Seriloa lalandi”, has white, firm flesh and is renowned for its high level of Omega 3 and other beneficial fatty acids.
Hiramasa has pale pink flesh with a firm, large flakes, and a sweet, rich flavor. It has a higher fat content, firmer texture, and cleaner flavor than wild Yellowtail Kingfish (Amberjack).
The Japanese have been culturing similar species for decades and the kingfish is very much sought after for the sashimi market. The firm flesh keeps well under refrigeration and, unlike many types of fish, develops an even sweeter taste 24 hours after harvest.
The Japanese usually farm this type of fish by catching juveniles and rearing them in sea cages until market size.
Applications: Hiramasa Kingfish is also being acclaimed for its extraordinary versatility; whether served as sashimi, cured, smoked, grilled, fried, or roasted as a cutlet or poached as a fillet in broth.