“As a chef, I prefer fish from cold waters, which Hiramasa is. I love its texture, its firmness and its skin.”
GIOVANNI PILU - PILU AT FRESHWATER
As a natural inhabitant of the cold, crystal-clear waters of Spencer Gulf off the Eyre Peninsula in South Australia, Hiramasa Kingfish are locally fed year round by the clean, crisp, nutrient-rich Antarctic currents that flow freely from the Great Southern Ocean.
“Our customers know it by name. They come in saying ‘I want that Hiramasa Kingfish again’.”
NICKY RIEMER - UNION DINING
Australians love Hiramasa Kingfish for its exquisite texture and fresh, sweet, clean flavour. It’s superbly moist and silky unadorned as sashimi, yet rich enough to hold its own when paired with more robust ingredients and flavours, including meat.
“We buy the whole fish and use it in different ways – raw, sashimi, tartare, smoked, grill the collars and make stock from the bones.”
FRANK SHEK – CHINA DOLL
Hiramasa Kingfish has long been renowned as a superb sashimi fish, but it’s increasingly being acclaimed for its extraordinary versatility, whether it’s served raw, cured, smoked, grilled, fried, roasted as a cutlet or poached as a fillet in broth.
“It’s more consistent than wild kingfish so it’s a better product for me. And it’s so versatile. It’s one of my favourite fish.”
CARLA JONES – 4FOURTEEN
Hiramasa Kingfish is handmade by experts who harness nature, like the nutrient-rich waters of South Australia’s Spencer Gulf, to breed succulent white fish with exceptional consistency for truly memorable meals every day.
“Without doubt, Hiramasa Kingfish is the best fleshed, flavoursome fish to use raw in Australia.”
DONOVAN COOKE – THE ATLANTIC
Long prized by the Japanese as one of the greatest of all sashimi fish, Hiramasa Kingfish has a clean, sweet flavour, firmer texture and higher fat content, making for an exquisite experience when savoured raw and relatively unadorned.