EU-cut filet

The EU-cut is a whole side of the Yellowtail, collar off. Individually packed, skin on, and pinbone in.

200-1250g (8-45oz)

Collar off

Pinbone in

Skin on

IVP on Board

Fresh or Frozen

Contact us for availability

When you try The Kingfish Company Yellowtail, you’re getting a fresh, premium and delicious experience. We raise our fish in optimal conditions using only the highest grade sustainable feed, and never any antibiotics or hormones.

And this care seems to show in the taste. We work closely with top chefs to make sure our quality is always superb, and to explore and develop the various ways in which our Yellowtail can add to an exquisite culinary experience.

Product description

Yellowtail ceviche

Citrus and spice accentuate this Yellowtail decadence.

Ingredients & Preparation

Ingredients

16 ounces (400 grams) yellowtail top loin
1 red onion
5 sprigs of coriander
2 red chillies
1 tsp freshly ground pepper
2 tsp coarse sea salt
12 limes

Preparation:

1. Cut the fish into small cubes about and place in a bowl.

2. Cut the red onion into fine half rings and the cilantro coarsely. Halve the red peppers, remove the seeds and cutinto half rings. Add the red onion, redpepper, cilantro, pepper and sea salt tothe bowl of fish.

3. Roll the limes firmly on the countertop, this will release the juices well. Cut in half and squeeze over the bowl. Stir everything well and let rest for 15 min.

4. Serve the ceviche with some extra fresh cilantro on top.

Tip: In 10 to 15min, cook the fish “rare” (outside iscooked, the inside still raw). Do you prefer a tender inside? Then cook the fish for 15 to 20 min. At 20 to 25 minutes, the fish is “medium/well,” with the inside almost done. Do not overcook the fish; this will compromise the tenderness

Where to buy?

Contact us for availability near you