Yellowtail kingfish (Seriola lalandi), sustainably raised at The Kingfish Company's land-based facility in Zeeland, Netherlands, using recirculating aquaculture system (RAS) technology powered by renewable energy. The flesh is pale pinkish-white, firm, and clean-flavoured with a subtle richness and a texture that has more in common with swordfish or tuna than with most farmed fish. It holds its shape under heat, takes well to bold flavours, and is equally at home eaten raw. Available as two cuts — prime loin (the thicker centre-cut with more even marbling) and bottom loin (a leaner, thinner cut at a lower price point) — both sold as skin-on portions. Yellowtail kingfish is a genuinely robust fish. It is one of the few species with the structure to stand up to a proper red curry, a miso glaze, or a hot grill without breaking apart or losing its character. The firm texture and mild, clean flavour also make it excellent raw — sliced as sashimi, diced for ceviche or tartare, or served as crudo with citrus and olive oil. The Kingfish Company raises these fish without antibiotics or vaccines in controlled, traceable conditions, and holds both ASC and BAP certification. This is land-based aquaculture at its best: consistent quality, full traceability, and no impact on wild fish stocks or marine ecosystems. Producer: The Kingfish Company, Zeeland, Netherlands. Land-based RAS facility powered by renewable energy. ASC and BAP certified. No antibiotics, no vaccines. Ingredients: Yellowtail kingfish (Seriola lalandi). Storage: Store frozen at -18°C or below. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing. Net: 150g± (skin-on portion — prime loin or bottom loin depending on variant selected). Allergens: Fish.
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