Four Star Seafood

Yellowtail Amberjack Fillet (NZ Ike Jime) - 8oz


Ike Jime New Zealand Kingfish (Yellowtail Amberjack). This fish is bled with the Japanese method of Ike Jime making it absolutely perfect for raw preparations including sushi. This is supremely high quality Yellowtail.

A sleek, slender member of the Caranjidae (Jack) family, the New Zealand Kingfish is a populous species during the New Zealand Summer (December-March).

Origin: New Zealand
Method of Capture: Long-Line
Wild or Farmed: Wild
  • Friend of the Sea Certified
  • Managed under the NZ Quota Management System
  • Blue-green on the upper side with a silver white belly. Yellow-to-brass colored strip runs along the middle of the fish.
  • Beautiful, firm pink flesh turns white when cooked, with a developed mouth feel.
  • High Omega-3 content which provides versatility.
  • Highly regarded in Japan for raw preparation when handled correctly (as our skilled fishermen do).
  • Firmness makes Kingfish ideal for grilled & pan-fried preparations.
  • Kingfish collars roast beautifully
Ikejime is a humane way of killing fish originating from Japan that preserves the flavor of the meat by fulling extracting the blood.

It's a very good question! In general, there is nothing regulatory that either makes something sushi-grade or not. We use our best judgement from being chefs to now being intimately connected to the seafood industry and also being a huge fan of sushi to determine whether or not something is sushi-grade. Some things help us make our decision.

  1. One might be how the fish was bled. If a fish is not bled properly, it won't be good for sushi. Not because it isn't fresh, but the blood imparts a flavor that is undesirable for raw seafood.
  2. Surprisingly, most of the fish used for sushi here is previously frozen for convenience. When served raw, the freezing doesn't affect the texture or flavor of the fish very much. However, we prefer tuna that hasn't been frozen.
  3. Generally, we will recommend something as sushi-grade if we personally know how long the fish has been out of water, how well it eats raw (some fish will never be sushi-grade, because it doesn't have a nice mouthfeel), and how it's been treated after it was caught.

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