Product Parameters
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Seafrozen yellow tail |
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Scientific Name |
Seriola Quinqueradiata |
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Common Names |
Greater Amberjack, Yellowtail Kingfish |
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Form |
Whole Round (Gilled & Gutted): The classic presentation, showcasing the fish's impressive size and distinctive eye band. H&G (Headed & Gutted): Processed for convenience and efficient storage, removing the head while retaining the valuable collar meat. Loin Cuts / Fillets: Premium, center-cut portions of the thickest part of the fish, offering boneless, skin-on or skin-off options ideal for high-end preparations. Steaks: Cross-sectional cuts (approx. 1-1.5 inches thick) including the backbone, perfect for grilling and broiling. |
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Size Range |
Whole Fish: Typically available from 500g up to 30kg, with common market sizes ranging from 2-10kg . Maximum Recorded: Up to 178 lbs (80.6 kg) whole weight . |
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Common Packaging |
10kg/ctn or customized |
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Freezing Methods |
Land-frozen |
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Payment Term |
By TT |
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Leading Time |
Within 7days after deposit |
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Origin |
China |
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Expiration Date |
Valid for 24 months from the date of production |
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Usage |
Let it thaw naturally before processing |
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Direction |
Make sure to cook thoroughly before eating |
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Keep Frozen at -18℃ or below |
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Sourcing & Quality Assurance
Wild Capture
Sourced from temperate and tropical waters of the Atlantic, Pacific, and Indian Oceans, as well as the Mediterranean Sea . Wild harvest is managed with strict regulatory measures, including seasonal closures and size limits, to ensure population sustainability.
Aquaculture Innovation
Increasingly available from sustainable aquaculture operations in the Mediterranean, where juveniles are raised in controlled environments with full traceability and adherence to animal welfare standards . These operations are expanding to meet retail and Ho.Re.Ca. sector demand.
Life History Consideration
Understanding the fish's biology informs our sourcing-adult Amberjack congregate around reefs, rocky outcrops, and wrecks at depths of 59 to 236 feet , and our supply chain respects the seasonal patterns of these populations.
Culinary Applications & Techniques
A Fish of Two Temperatures
The Raw Experience (Sashimi / Crudo)
When ultra-fresh, Amberjack is a revelation in raw preparations. The flesh is firm yet tender, with a clean, slightly sweet flavor that is less oily than tuna but more substantial than sea bass. It is a prized ingredient in Japanese cuisine, often served as Kanpachi (a related species) or simply as Hiramasa-style sashimi. Thinly sliced and dressed with citrus, high-quality olive oil, and sea salt, it makes an exceptional crudo.
The Cooked Transformation
Grilling (The Signature Method)
The thick, meaty steaks or loins are ideal for grilling. The high heat creates a spectacular crust while the interior remains moist and flaky. A simple marinade of soy sauce, mirin, and garlic (teriyaki style) caramelizes beautifully on the grill.
Pan-Searing
Braising and Stewing
Smoking
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