Every South Australian Yellowtail provides creative inspiration for Chefs around the world whether they choose to cook it over a hot flame or simply serve it raw.
Enjoyed in so many ways, South Australian Yellowtail is the perfect centrepiece for your next dish.
It’s this pure, natural, open-sea environment that gives our fish its unique premium quality taste and texture. And it’s the taste and texture that make it perfect for every occasion. Whether it’s being grilled, pan-fried, steamed or baked, our South Australian Yellowtail’s delicate, sweet flavour carries through. Once you try it, we don’t doubt you’ll agree.
Best when smoked or baked.
Best for braising, charcoal grill and frying.
Best for sashimi, grilling, roasting, pan frying, smoking, steaming, poaching, curing and deep frying.
Best cut across a scaled, pin-boned fillet. Great for crispy skin roasting and pan frying.
Best for pan frying, grilling and poaching.
Cut directly through a whole gilled, gutted and scaled fish. Best for grilling, baking, pan frying or braising.
Best for sushi-maki, tartare, grilling, deep frying and pan frying.
Best for sashimi, crudo, ceviche and searing.
