Yellowtail Kingfish

The Yellow-tail Kingfish is caught from New Sealand to the South of America. Most of the Yellowtail Kingfish which we buy in the shops come from Down Under where they are grown. This fish can have a length of about two metres and a weight of fifty kilo. It has a sweet taste and is very suitable for the sushi. Ffor this reason it is a very wanted fish in Japan. For the sport fishermen the kingfish is know as a real fight-fish.

To fillet

1. FIRMLY SHARP KNIFE (not to flexible).
2. Make on both sides of the belly fins and the gills an incision.
3. Take of the head.
4. Put your knife exactly above the middle and filleting the fish to the tail.
5. Cut into the fillet right to the bones in the middle to the begin of the belly bones.
6. Press your knife between the pin bones and the belly bones and cut of the fillet to the tail.
7. The other side is the same only you starts at the tail.

To skin

1. Clean your beam with the back of your knife.
2. Make a small incision in the fillet TO the skin.
3. Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.