%20loin%20—%20oily,%20meaty,%20salty%20flesh%20with%20a%20flavour%20like%20a%20richer%20tuna%20or%20salmon./strong%20200–230g%20per%20loin,%20skin%20on.%20Premium%20grill-and-sear%20cut./pul%20%20listrongPack:/strong%201%20loin,%20190–250g,%20skin%20on/li%20%20listrongSpecies:/strong%20kingfish%20/%20king%20mackerel/li%20%20listrongCatch:/strong%20wild,%20Western%20Atlantic%20/%20Gulf%20of%20Mexico/li%20%20listrongUse:/strong%20sear,%20grill,%20BBQ/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2021/06/Kingfish-Loin-2-230gram-skin-on.jpg)
One wild-caught kingfish loin, 200–230g per piece (190–250g range), skin on. Kingfish — also known as king mackerel — is found in the Western Atlantic and Gulf of Mexico, with dark flesh, a meaty-oily texture and a salty, savoury taste that sits between tuna and a richer salmon. The premium loin cut is perfect for searing or grilling.
Pack details
- Pack: 1 loin, 190–250g
- Form: skin on, boneless
- Species: kingfish / king mackerel (Scomberomorus cavalla)
- Catch: wild, Western Atlantic / Gulf of Mexico
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook kingfish loin
- Pan-sear (the classic): 3–4 minutes skin-down in oil over medium-high, flip for 1–2 minutes off-heat.
- BBQ: grill 3–4 minutes per side over medium-high heat.
- Tataki: sear briefly all sides, chill, slice thin with ponzu.
- Curry / casserole: firm enough to hold its shape in long-simmer dishes.
Pair with a chilled Riesling or a Sauvignon Blanc — both cut the oily richness.
Sourcing and delivery
Wild-caught kingfish loin from Western Atlantic / Gulf of Mexico waters. Dispatched frozen from our UK warehouse in insulated packaging.
