One wild-caught kingfish loin, 140–190g, skin on — the smaller portion of our kingfish offering, suited to single-plate mains. Kingfish (also king mackerel) is found in the Western Atlantic and Gulf of Mexico. Dark flesh, meaty-oily texture, savoury salty taste that sits between tuna and a richer salmon. Premium loin cut for searing or grilling.
Pack details
- Pack: 1 loin, 140–190g
- 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
- Pan-sear: 3 minutes skin-down in oil, flip for 1–2 minutes off-heat.
- BBQ: 3 minutes per side over medium-high heat.
- Tataki: sear briefly all sides, chill, slice thin with ponzu.
- Curry / casserole: firm enough for long simmers.
Pair with a chilled Riesling or Sauvignon Blanc.
Sourcing and delivery
Wild kingfish loin from Western Atlantic / Gulf of Mexico waters. Dispatched frozen from our UK warehouse in insulated packaging.
