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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

This species is most commonly called kingfish, yellowtail kingfish, yellow-tailed kingfish, yellowtail, king, kingy or "kingi". Colloquial titles include "hoodlum" and "bandit", while smaller specimens are often nicknamed "rats" or nor' headers. Some confusion exists between the kingfish and two of its near relatives; the amberjack and the Samson fish, while an unrelated species, the cobia (Rachycentron canadus) is also commonly called black kingfish.

It is also known as yellowtail (Qld, SA, Tas.), kingie, Tasmanian yellowtail (Tas.); kingfish, southern yellowtail

Yellowtail Kingfish have elongated, moderately compressed bodies.  They have a slender head longer than their body depth and they have 31-34 dorsal fin rays.  They are generally blue, blueish-green or purplish green above and silver-white below.   Yellowtail Kingfish can be distinguished by their yellow caudal fins.

Habitat: A pelagic species that hang out in small schools near the coast and offshore islands and reefs. Most common around the North Island. Available year round but more so during the summer months.

Yellowtail Kingfish have elongated, moderately compressed bodies.  They have a slender head longer than their body depth and they have 31-34 dorsal fin rays.  They are generally blue, blueish-green or purplish green above and silver-white below.   Yellowtail Kingfish can be distinguished by their yellow caudal fins.

The yellowtail kingfish is a powerful, pelagic fish characterised by its bright-yellow tail. Colouration varies slightly between individuals, but is usually dark green or blue on the back, shading through metallic blue-green to silver and white or off-white on the belly. A distinct gold or yellowish stripe runs along each flank of a freshly caught kingfish.

Large schools of "rat" kingfish in the 1 to 4 kg range are often encountered, and school fish of 6 to 12 kg fish are relatively common in some areas, too. Bigger fish in the 15 to 30 kg range tend to form much smaller schools. The maximum growth potential of this species is in the excess of 60 kg.

 Kingfish are found in the cool, temperate and sub-tropical waters of Australia, New Zealand and nearby islands; including Lord Howe and Norfolk. A similar or identical fish is found off the south-western coast of North America. Kingfish mainly frequent the waters around offshore reefs, pinnacles and islands, as well as inshore reef systems, large bays and even deep estuaries. They prefer fairly clean water with a temperature of 18 degrees Celsius or more, but will occasionally stray into cooler areas.

Yellowtail Kingfish are distributed globally in the cool temperate waters of the Pacific and Indian oceans off South Africa, Japan, southern Australia and the United States of America.

In Australian waters, Yellowtail Kingfish are distributed from North Reef in Queensland around the southern coast to Trigg Island in Western Australia.  They also occur off the east coast of Tasmania, around Lord How and Norfolk Islands.

They live in inshore and continental shelf waters where they are associated with reefs, jetties and pylons.  Adult yellowtail kingfish are solitary or occur in small groups and can be found near rocky shores, reefs and islands.  Schools of juveniles are generally found in offshore waters often near or beyond the continental shelf.  They prefer waters with temperatures between 18°C and 24°C, although they are occasionally found in cooler water.

Fishing for Yellowtail Kingfish:

The yellowtail kingfish is a strong, exciting gamefish that strikes savagely at a wide range of lures, live baits and dead or cut flesh offerings. One of the most successful way to take them is to present a live bait such as a slimy mackerel or yellowtail scad at the depth at which the kingfish are schooling. This may involve the use of a running or fixed sinker on the line. Slow trolled live baits, large, deep diving minnow lures and metal jigs worked vertically over the seabed are also readily taken by these fish at times. Land-based anglers enjoy excellent sport with kingfish, especially when using high-speed metal lures, live baits and pilchards or garfish on ganged hooks. When all else fails, kingfish are particularly susceptible to a bait of whole, fresh or live squid.

Yellowtail kingfish are an important species for recreational anglers, with most effort concentrated in the summer months.  They are usually taken from boats by anglers using handlines and rod-and-line, although they are occasionally taken from the shore.   Anglers often fish near traps and other fish aggregating devices..

Minimum legal sizes apply for yellowtail kingfish caught by recreational fishers in New South Wales and South Australia.  Bag limits apply for yellowtail kingfish in New South Wales and Western Australia.

Cooking Yellowtail Kingfish:

Cooking Yellowtail Kingfish:
The flavour and taste of kingfish flesh is good to very good in smaller fish, but tends towards dryness in large specimens. In some warmer areas, kingfish may be infested with parasites and occasionally suffer from a disease which causes the flesh to turn soft and milky when cooked. For this reason, they are not a popular table fish in sub-tropical areas. All yellowtail kingfish intended for the table should be bled and iced as soon as caught.

Yellowtail kingfish is usually higher-priced than black kingfish or samson fish.

SIZE: Whole 3-20 kg, fillet 1-3 kg

Kingfish are great for Sushi and Sashimi.

IDENTIFYING FEATURES: Bluish green elongated and robust body, with a yellow stripe through the midline and on the caudal fin. The dorsal fin has 6-7 spines, 30-37 soft rays and the anal fin has 19-21 soft rays. There are no scute-like scales on the lateral line.

COMPARISONS: Members of the genus Seriola are distinctive within the trevallies. Resembles related fishes sold as samson fish but has a more slender head and body.

FILLETS: Moderately deep, rather elongated, tapering gently. The flesh is dark but lightens on cooking. Medium skin with very small scale pockets that are barely detectable.

Yellowtail kingfish, the premium member of this group, has a medium to strong, distinct and pleasing flavour. With few bones and a good recovery rate, it is adaptable to all kinds of appetising approaches. It is often sold as cutlets or steaks but can be cooked whole.The most suitable methods of preparation for yellowtail kingfish are grilling, barbecuing, baking and deep and shallow frying, but it is also superb for making sashimi. Wrapping in foil helps retain moisture when barbecuing and baking.Because of its flavour and colour, yellowtail kingfish marries well with other finfish, such as tuna, either cooked or served raw.

Alternative fish: silver trevally, warehou, mackerel, tuna, marlin, morwong

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Commercial Fishing for Yellowtail Kingfish:

Wild Caught.

The major commercial fishery for yellowtail kingfish is in New South Wales.  In Queensland, yellowtail kingfish are taken as an incidental catch in the snapper handline fishery.  They are caught by using surface or subsurface traps, trolling, bottom set longlines, poling and bottom set traps, handlines, droplines, longlines and bottom set gillnets.  They are usually marketed as whole, gilled and gutted fish.  They are sold on the domestic market in cutlet or fillet form, with better quality fish being sold for sashimi.

CATCHING METHOD: Longliners.

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