Wild Chemical free Top End King Thread Fin Salmon fillets. They are not farmed, but caught using sustainable fishing practices. Free from heavy metals and toxins.
The fillets are snap frozen on the boat to ensure quality and freshness.
Greatly underrated fishes, the threadfin salmons yield thick, sizeable and essentially boneless fillets. They are often available, have a high recovery rate and can have a good shelf life.
Threadfin salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on size and variety. The flakes can also be carefully separated after grilling to enhance presentation.
The thick, firm fillets of threadfin salmons make them ideal for use as kebabs (cubed) and in soups, curries or casseroles.
Ideally suited to citrus flavours, threadfin salmons can be accom-panied by butters flavoured with herbs such as chives, tarragon and parsley. They are also superb baked, served with roasted vine-ripened tomatoes and fresh herbs.
Flesh Colour White
Thickness Thick to medium fillets and steaks
Bones There are bones in the fillets but they are easily removed.
Price Threadfin salmons are medium- to high-priced finfish. King threadfin fetches a high price, blue threadfin a medium price.
Threadfin salmons are good eating, flaky, tropical finfish that readily absorb the flavours of other ingredients. Wines to match highly flavoured dishes should be light-bodied reds made in the Beaujolais style.
Year round, but limited supply of king threadfin from November through January
Habitat Saltwater and estuarine
King Threadfin Research
Threadfin salmons are popular recreational species in Western Australia and northern Queensland.
The king threadfin usually has five long filaments below the pectoral (side) fin, whereas the blue threadfin has only three or four short filaments.
Alternatives yellowfin bream silver perch morwong barramundi
per 100g of raw product
|Total fat (oil)||0.9 g|
|Saturated fat||44% of total fat|
|Monounsaturated fat||27% of total fat|
|Polyunsaturated fat||29% of total fat|
|Omega-3, EPA||53 mg|
|Omega-3, DHA||119 mg|
|Omega-6, AA||46 mg|