The Australian Spencer Gulf amberjack

Also known as Hiramasa, this pelagic fish from the tuna family was the first of the mackerel family to be farmed, achieving excellent results in terms of quality, sustainability, and production continuity. The waters of Spencer Gulf are one of Australia's cleanest and most pristine marine environments, where the icy waters of Antarctica meet the South Pacific Ocean. It is these frigid waters that are believed to give the flesh such firmness and texture, making amberjack one of the world's most popular fish to eat raw .

The Atlantic amberjack, “Seriola lalandi”

The Hiramasa yellowfin amberjack is native to the remote, crystal-clear waters of Spencer Gulf in South Australia. Clean Seas ' farm uses open-ocean cages and is located in the pristine waters off the coast of Port Lincoln, on the Eyre Peninsula, South Australia, in Spencer Gulf. The gulf is characterized by cold currents that are crucial for amberjack farming. Three oceans—the Antarctic, the South Pacific, and the Indian Ocean—meet here, and the waters mix, maintaining an ideal microclimate for this species.

Seriola Lalandi is the Latin name for the Spencer Gulf amberjack species , but it is also known throughout the world by other names such as Yellowtail Kingfish, Australian Kingfish, Pacific amberjack, Magiatiko, Lechas, Charuteiro, Gelbschwanz Makrele, Liche; and is also very similar to the Japanese amberjack, called Hamachi.

Processing and packaging of amberjack

Once caught, the amberjack is quickly gutted and bled to keep the organoleptic characteristics of its meat intact.

For better preservation, the fish is filleted and packaged in practical vacuum bags that remove air and protect the fish flesh during freezing, allowing the chef to receive fish thousands of miles from the fishing ground, in the best possible quality.

Amberjack is available in the following formats:

Frozen Hiramasa Kingfish Amberjack Fillet SF 1-1.3kg

Frozen Hiramasa Kingfish Amberjack Fillet SAY 1-1.3kg

Hiramasa Kingfish Fillet 4 frozen portions 300g/pack

Sensory Fresh: a product frozen at -95° that maintains its fresh characteristics

Thanks to rapid freezing technology with liquid nitrogen at -95°C, the fish filleted within a few hours of being caught reaches an internal temperature of -50°C to -70°C and a fillet surface temperature of -95°C, overcoming the critical phase of ice crystal formation 10 times faster than traditional freezing.

This technique allows us to maintain top-quality fish in optimal preservation conditions, leaving its organoleptic qualities, consistency, color, aroma, and flavor unchanged, as if the fish were "freshly caught."

A Sashimi Grade quality fish

SensoryFresh is the technique with which we want to retain the entire sensory experience of this fish.

Great chefs around the world choose Spencer Gulf Hiramasa Kingfish for its firm texture, delicate flavor and distinctive rounded flavor.

With its distinctive pinkish-white flesh and very visible bright red fibers, perfectly preserved thanks to flash freezing techniques, it is considered a Sashimi-Grade fish, a top-quality fish ideal for raw consumption in sashimi dishes. The fish retains the wonderful aroma of the sea and its natural flavor, as if freshly caught.

It's highly prized for its firm texture, due both to the filleting process and to the rapid bleeding process after catching. Thanks to the meticulous attention paid during fishing, processing, and freezing, this texture will last even when sliced.

Hiramasa amberjack has a high fat content which makes it sweet and delicate, it can be enjoyed both cooked and raw , but its characteristics make it highly appreciated in sushi or sashimi , making it one of the most appreciated fish by sushi masters and the best chefs around the world.

Clean Seas: One of the world's first sustainable fish farms

Founded in 2000 and officially listed on the Australian Stock Exchange in 2005, Clean Seas is the world's leading aquaculture company in the full-scale farming, production and sale of Hiramasa yellowfin amberjack .

The hatchery is located in Arno Bay and the sea farming operations are in Spencer Gulf, a remote location outside the town of Port Lincoln in South Australia, an 8-hour drive from Adelaide.

Our Spencer Gulf Hiramasa Amberjack is farmed to the highest environmental standards. Clean Seas is world-renowned for consistently advocating for best practices in aquaculture, ensuring sustainable stocks for the future and protecting the environment.

The sustainability certifications of the Aquaculture Stewardship Council (ASC) and Friend of the Sea confirm this corporate practice.

Top chefs from around the world as ambassadors of the Clean Seas brand

Clean Seas has a long history of collaborating with some of the world's top chefs. Some of these chefs have become brand ambassadors.

"I don't think my menu could do without it." This is how chef Giovanni Pilu , originally from Sardinia but now a key figure in Australia, describes his use of amberjack. His Pilu at Freshwater is now one of Sydney's trendiest restaurants and a go-to for anyone who wants to savor the values ​​and flavors of Mediterranean cuisine.

Not only Chef Pilu, but also many other foreign chefs have identified amberjack as a fundamental and important element of their menus; among these we mention Chef Nicky Reimer , who appreciates the sustainability with which the fish is farmed, Chef Victor Liong and Chef Shaun Presland , who identifies amberjack as the "canvas" on which, like a painter, he imprints his colors.

https://www.cleanseas.com.au/our-kingfish/chef-stories/

Where and how to find it

The idea for Conkilia was born in response to this question, as Antonio Vasile, co-founder of the startup, states: "Conkilia is a platform that connects producers and customers, a sort of online fish market that is constantly updated with news about products, their provenance, and traceability." The ability to make products available, along with a team of specialists who engage in direct dialogue with chefs, creates a tailor-made service that aims to create the first community between global fish producers and professionals in the Ho.Re.Ca. sector.
Not only does it make Ricciola Hiramasa and other products available to professionals, but it also focuses on the quality, sustainability, and traceability of its products; not just delicacies, but also mid-range products, guaranteed to be just as good, allowing all chefs and restaurateurs to have a platform capable of satisfying all their needs at their fingertips on their smartphones.

To find the Hiramasa amberjack from the Kingfish brand, just go to Conkilia !