Hiramasa Kingfish is a superb fish with a firm, moist, large flaked flesh that really shines as sashimi or carpaccio but is also excellent cooked and smoked. I haven’t come across it fresh for a while as it seems to be snapped up by the restaurant trade but as a sustainable* product of aquaculture company, Clean Seas, in the Spencer Gulf, production has ramped up steadily to meet demand here and overseas. The name Hiramasa is Japanese for kingfish and this branding is used to differentiate it from wild caught Yellowtail Kingfish. Check out the website, Hiramasa Kingfish, for details on how it is produced sustainably, recipes and stockist in Melbourne. Claringbolds at the Prahran Market, Prosser Seafood, QVM and Canals Seafood also have it. Smoked kingfish is also one of many smoked fish varieties by Harris Smokehouse.
* aquaculture does use large amounts of fish meal and oil for feed, however R&D by Clean Seas on improved formulation and growth has halved its dependency on fish meal.