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Spencer Gulf

Hiramasa Kingfish

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World Renown

Spencer Gulf Hiramasa Kingfish is highly regarded around the world for its superb texture, taste and amazing versatility. It is a fabulous fish for eating and it is also good for you.

A tale of Two Fish

The Spencer Gulf Kingfish Story

In the Kitchen

The taste is unparalleled. Sweet. Fresh. It lasts just the right amount of time on the palate. It can carry other flavours while retaining its own sublime characteristics. It can be mildly cured or marinated in lime juice. It can be slow-cooked, pan fried, or BBQ. The ways are endless….

In the Kitchen

Port Lincoln in South Australia

As it happens, by any measure the Spencer Gulf is one of the cleanest bodies of water in Australia. There’s nothing between the waters where the Spencer Gulf Hiramasa Kingfish are raised and the Antarctic but the icy, vast expanse of the Southern Ocean.

Port Lincoln in South Australia

Feed

ASC certification requires seriola farms to adhere to strict limits to minimise use of wild fish as ingredient for feed. In addition, the standard requires farms to ensure full traceability back to a responsibly managed source, preferably certified, both for wild fish and soy.

Feed

Multi-Trophic Research

One very promising collaboration currently underway with CleanSeas + CH4 Global R&D initiative involves locating seaweed farms downstream from their yellowtail kingfish pens so the seaweed can be harvested for use in cattle feed. Being so nutrient-rich, this seaweed is highly effective in reducing cattle methane emissions which in turn helps to reduce greenhouse gases.

Multi-Trophic Research
Multi-Trophic Research

Certified Sustainable

Clean Seas takes pride in its sustainability credentials. They do all they can to deliver our Spencer Gulf Hiramasa Kingfish in the most environmentally responsible way. They farm in large low density pens, in clean, cold ocean water, not near any other Kingfish farms. The farms have Friend of the Sea certification and Aquaculture Stewardship Council accreditation – the gold standard in responsible aquaculture.  

Certified Sustainable

Chef Testimonials

Chef Giovanni Pilu PILU at Freshwater, Sydney, Australia. 
“I don’t think my menu would be able to live without it.”

Recipe: https://youtu.be/6N97x6_MiRU

Chef Nicky ReimerBellota, Melbourne, Australia.
“I appreciate using a product that is sustainable and farmed well because diners want to know.”

Paprika Carpaccio Recipe: https://youtu.be/PRES59xJc6k

Chef Victor LiongLee Ho Fook, Melbourne, Australia.
“It ticks all the boxes in how fresh, clean and rich it is.

Kingfish Collar Recipe: https://youtu.be/eueNy7eszUI