Yellowtail kingfish (Seriola lalandi) is a powerful pelagic fish found in temperate and subtropical waters across the southern hemisphere, including Australia, New Zealand, South Africa, and parts of South America. In Australia, it’s one of the most recognised and valued fish species, common in both recreational fishing and fine dining.
The flesh is pale, firm, and clean-tasting with a moderate oil content that makes it versatile in the kitchen. It’s widely served as sashimi and crudo in Australian restaurants, and it also grills and pan-sears well. Kingfish has become something of a modern Australian culinary icon — a native species that sits comfortably in both casual and high-end contexts.
Wild kingfish are found along the coast from southern Queensland around to Western Australia. They’re fast swimmers that can grow to over 50 kg, though most fish caught or farmed for eating are in the 3–8 kg range.
How it's produced
Yellowtail kingfish is both wild-caught and farmed in Australia. The wild fishery spans several states, with fish taken by recreational anglers (using lures and live bait) and commercial operators (using purse seines, traps, and hook-and-line methods). Wild kingfish are managed under state fisheries regulations.
Australia also has a growing kingfish aquaculture industry, with the main operations in South Australia (Spencer Gulf) and New South Wales (near Geraldton and Port Stephens). Farmed kingfish are raised in offshore sea cages and typically reach market size within 18–24 months. The farmed product is highly consistent in quality and is the form most commonly found in restaurants and fishmongers. Australian farmed kingfish is increasingly exported to markets in Asia and North America.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for fish & seafood, not measured for this item yet. Sources & methods →
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