Uncompromising standards: Chef Noah Poses featuring Dutch Yellowtail

At Jean Georges’ The Fulton restaurant in Manhattan, Executive Chef Noah Poses features Dutch Yellowtail on his menu and praises it for its fresh and clean flavor. Using his creativity and intuition, Chef Noah rises to uncompromising standards to provide his guests with the delicate flavors of the fish. Highly recommended by Wheeler, America’s fine importer of premium fish, Dutch Yellowtail is a fish Chef Noah can trust.

Want Dutch Yellowtail
on the

Dutch Yellowtail
on the

Want Dutch Yellowtail
on the menu?

A fish like no other

Raising fish on land sounds like a contradiction. But using the latest technology, Kingfish Zeeland produces Dutch Yellowtail in what can be described as a “greenhouse for fish,” regulating all conditions from light to water temperature. Discover recirculating aquaculture systems (RAS), the tech that supports our mission to a perfect fish.

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Dutch Yellowtail are raised


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We deliver within the Netherlands and Belgium

Dutch Yellowtail with Sour Cherry Jus and Fresno chili

by chef Noah Poses



For the Sauce:

  • 1500g  Sour cherries
  • 1000g Champagne vinaigrette
  • 150g Sugar
  • 50g Salt

Combine all in a medium pot and bring to a boil.  Cool down with all the cherries in the liquid.  Once cool, strain through a chinoise and pfte.

For the mustard seeds:

  • 300g Mustard seeds, blanched 3 times in boiling water.
  • 130g Water
  • 260g Champagne vinaigrette
  • 15g Sugar
  • 9g Salt

In a medium pot put mustard seeds and cover with water, bring to a boil and strain, repeat 3 times.  Combine mustard seeds and the rest of the ingredients and bring to a boil, cool and reserve in liquid.

 To serve: for 1 portion

  • 55g Dutch Yellowtail
  • 30g Cherry juice
  • 8g Pickled mustard seeds
  • 15g Fresh sweet cherry cheeks
  • 8ea(4g) Fresno chili slices
  • 10ea Micro fennel
  • Maldon/black pepper

Place yellowtail down on an app plate, spoon juice around the fish.  Spoon mustard seeds into the juice.  Top the fish with fresno chili, season with maldon salt and black pepper.  Garnish with micro fennel and serve!



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