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Kingfish Fillets – Wild-Caught | New Zealand | 250g
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East Rock wild-caught Kingfish fillets, 250g. Traceable to vessel and area. Firm and succulent, holding its shape under heat: excellent raw as sashimi or seared on high heat. Try our Pan-fried Kingfish Fillet with Creamy Mashed Potatoes recipe for inspiration.
Description
About this cut:
Wild-caught kingfish from East Rock, Gisborne, New Zealand. Firm and succulent, holding its shape under heat: excellent raw as sashimi or seared on high heat. A table fish that rewards precise cooking.
Where it comes from:
East Rock, Gisborne, New Zealand. Wild-caught, traceable to vessel and area.
How it gets to you:
Landed by East Rock in Gisborne, New Zealand, and blast frozen. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Thaw completely. Slice sashimi-grade raw for sushi and crudo. Sear skin-side down on high heat for 3 minutes, flip and rest for 1 minute. Works well with a yuzu or miso glaze.
Good to know
- Origin: Gisborne, New Zealand (East Rock)
- Allergen: contains fish
- Wild-caught; traceable to vessel and area
- 250g per fillet; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Nutrition: reference values per 100g from the New Zealand Food Composition Database. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Seafood range.
Frequently asked questions
Kingfish is a firm, succulent fish with a clean, subtly sweet flavour. In texture it sits closer to tuna than to most white fish, and the flesh holds its shape under high heat rather than flaking apart. It is darker when raw and lightens as it cooks. Each fillet weighs 250g, which is one generous main course, wild caught off Gisborne. Sear it for about 3 minutes per side.
The Meat Club's kingfish is wild caught by East Rock off Gisborne, on the east coast of New Zealand's North Island. Every fish is traceable to the vessel and the area it was caught in. Fillets are blast frozen rather than held chilled for transport, then shipped to Singapore under unbroken cold chain. Each pack holds one 250g fillet, delivered frozen at minus 18C. Contains fish.
Kingfish is widely served raw as sashimi and crudo, and its firm, succulent flesh suits that preparation. Thaw the 250g fillet fully in the refrigerator, keep it cold throughout, and slice across the grain at about 5mm with a sharp knife. Use it the same day you thaw it. If you would rather cook it, sear it for 3 minutes per side.
Kingfish and tuna are different species that share a firm, meaty texture. Kingfish has paler flesh and a milder, subtly sweet flavour, where tuna is darker and more pronounced. Both take well to searing and to raw preparations. A 250g kingfish fillet sears in around 6 minutes in total, and like tuna it is better left slightly underdone at the centre than cooked through.
Kingfish keeps for 3 days in the refrigerator once thawed, and should be used the same day if you plan to serve it raw. Thaw the 250g fillet overnight in its packaging, allowing 8 to 12 hours. Do not refreeze it after thawing. Until you are ready to cook, hold it at minus 18C, where the texture stays stable.
