To fillet a kingfish, first place the fish on a clean cutting board and make a cut behind the gills down to the backbone. Turn the knife flat and follow the backbone to remove the fillet, then repeat on the other side. For a detailed guide and to purchase fresh kingfish, visit our seafood product page.

Kingfish crudo is a dish featuring thinly sliced raw kingfish, often dressed with citrus, olive oil, and seasonings to enhance its fresh flavour. For a premium seafood experience, explore our selection of sustainably sourced kingfish, perfect for creating your own crudo at home.

Yes, kingfish have scales. They are covered with small, smooth scales that are typical of many fish species.

To fillet a kingfish, start by placing the fish on a clean cutting board and make a cut behind the gills down to the backbone. Turn the knife flat and follow the backbone towards the tail, using smooth, even strokes to separate the fillet from the bones. Flip the fish and repeat on the other side. For a relevant product page, consider linking to a seafood site offering fresh kingfish fillets or a high-quality filleting knife.

To cut kingfish sashimi, use a sharp knife to slice the fish against the grain into thin, even pieces, approximately 5mm thick. Ensure the fish is fresh and chilled for optimal texture and flavour.

To cook kingfish steaks, season them with salt, pepper, and lemon juice, then grill or pan-sear over medium-high heat for 3-4 minutes on each side until the flesh is opaque and flakes easily.