Inspiration | Dutch Yellowtail by Kingfish Zeeland

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Inspiration

Dutch Yellowtail sushi with caviar and edible gold

Dutch Yellowtail sushi with caviar and edible gold should be on everyone’s culinary bucket list.⁠
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📸 @sushigardenbydgoszcz ⁠

Look at this gorgeous hand-painted oyster shell fe

Look at this gorgeous hand-painted oyster shell featuring a Dutch Yellowtail by @_koesters.

It’s great to see this versatile fish honored by such a talented artist.

Grilling Dutch Yellowtail whole is another great w

Grilling Dutch Yellowtail whole is another great way to unlock its full palate-pleasing potential.

This is Chef @Aschwekendiek on the BBQ showing us all how it’s done. 🔥

If you’re craving a creamy, cheesy, chive-y yell

If you’re craving a creamy, cheesy, chive-y yellowtail dish—but want to skip the cream or the cheese—@ikbenlactoseintolerant is here to help with a recipe that’s well worth saving 🙌

🟡 2 portions / 150 grams of Dutch Yellowtail (find @WholeFoods)
🟡 4.4 oz / 125 grams of vegetable cheese
🟡 1 large beefsteak tomato
🟡 ½ tub of vegetable cream cheese
🟡 Juice of ¼ lemon
🟡 Chives to taste
🟡 Olive oil
🟡 Pepper and salt

Preheat the oven to 392 ℉ / 200℃.

Cut the beefsteak tomato into thin slices, place in the baking dish. Drizzle generously with olive oil.
Place the fish on the tomatoes, season with salt and pepper.
Spread the fish with the vegetable cream cheese, then spread the chives over the fish.

Squeeze the lemon and pour the lemon juice over the fish with cream cheese. Top with the vegetable cheese.

Slide the baking dish into the oven for 25 minutes.

Serve with roasted potatoes and green beans.

Bon appetit!

If you haven’t already, it’s time to make a he

If you haven’t already, it’s time to make a healthy habit of putting Dutch Yellowtail in your cart.

Visit the frozen seafood section of your local @WholeFoods, which holds some of the highest standards for seafood of any major retailer.

At Whole Foods, all seafood is:

🟡 Responsibly and sustainably farmed or wild-caught
🟡 Non-GMO
🟡 Prohibited from containing 100+ food ingredients, including preservatives like sodium bisulfite and STPP

Looking for a creative way to serve up your crudo?

Looking for a creative way to serve up your crudo?⁠
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Try this colorful recipe by @LeftBurner for a Dutch Yellowtail Crudo Tartine with plums, pickled shallots, cilantro, yellow heirloom tomatoes, and salsa macha on a crusty baguette.⁠
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Just pick up your Dutch Yellowtail in the frozen seafood section at your local @WholeFoods.⁠
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SALSA MACHA⁠
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🟡 ½ cup / 118 ml chili olive oil ⁠
🟡 2 garlic cloves smashed⁠
🟡 ⅓ cup / 56 g peanuts⁠
🟡 2 tbsp / 28 g sesame seeds⁠
🟡 1 tbsp / 14 ml apple cider vinegar⁠
🟡 1 tsp / 4.2 g dark brown sugar⁠
🟡 1 tsp / 4.2 g oregano ⁠
🟡 1 tsp / 5.9 g salt⁠
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Add the first 4 ingredients to a pan and cook over medium heat for 4-6 mins stirring constantly. Let this cool down for at least 10 mins before adding to a blender or immersion blending with the rest of the ingredients. Seal and refrigerate.⁠
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PICKLED SHALLOTS⁠
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🟡 1 cup / 236 ml red wine vinegar⁠
🟡 ½ cup / water⁠
🟡 1 large shallot thinly sliced⁠
🟡 1 tablespoon salt⁠
🟡 1 tablespoon sugar⁠
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In a saucepan, heat the vinegar, water, salt and sugar till the mixture simmers and sugar is diluted. Add shallots to a jar and pour vinegar on top. Seal and refrigerate.⁠
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CRUDO TARTINE⁠
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Heat pan with olive oil, once hot add bread and toast both sides. Remove from pan and let cool. Brush with salsa macha.⁠
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Thinly slice the defrosted Dutch Yellowtail.⁠
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Thinly mandolin the peeled red plums.⁠
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Grate tomatoes, strain, toss with olive oil and salt.⁠
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Arrange fish, plums, tomatoes, pickled shallots, and sprinkle with salt.⁠
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With a pastry brush or spoon, finish with more salsa macha, cilantro, and toasted sesame/peanuts. ⁠
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Full recipe at the link in bio.⁠

Who else loves a good “before” and “after?”

Dutch Yellowtail is truly a canvas for any creation of your making—including this sandwich with slaw and sriracha mayo.

Find it in the seafood section at your local @WholeFoods.

PATTY

🟡 1 package of Dutch Yellowtail fish (8 oz/225g filet)
🟡 1 package of Hawaiian rolls
🟡 1 bunch of thinly sliced scallions (white part only)
🟡 2 cups/475ml panko breadcrumbs
🟡 2 eggs
🟡 1/4 cup/60ml low sodium soy sauce
🟡 2 tbsp/30ml sesame oil
🟡 2 tbsp/30ml mirin
🟡 2 tsp/10ml Red Boat fish sauce
🟡 3 tbsp/45ml ginger peeled & zested
🟡 2 tbsp/30ml zested garlic
🟡 1.5 tsp/7.5ml salt
🟡 2 tbsp/30ml avocado/flaxseed oil

SPICY MAYO

🟡 1 cup/240ml Kewpie mayo
🟡 1/4 cup/60ml Sriracha
🟡 1/2 cup/120ml lime juice
🟡 1/2 tsp/2.5ml salt

SLAW

🟡 1 small cabbage (about 2 cups)
🟡 1 small carrot peeled
🟡 1/2 small red onion
🟡 1 bunch scallion (green part only)
🟡 1/2 of 1 large cucumber

Cut yellowtail into 1-inch pieces. If you have a food processor, pulse the fish and salt until it resembles ground meat. Or, lay fish on cutting board, sprinkle salt over it, and chop until small pieces remain. Place fish in a bowl and add sliced scallion whites, panko, eggs, soy sauce, sesame oil, mirin, fish sauce, ginger, garlic, and mix.

Mandolin with the julienne attachment or hand-cut thin strips of cabbage, carrot, onion, and scallion greens, and place in bowl. Add pinch of salt.

Thinly slice rounds of cucumbers and add pinch of salt. Set aside.

Mix Kewpie Mayo, Sriracha, lime, and salt in a bowl. Add 1/4 cup/60ml of the spicy mayo to the slaw and mix. Preheat cast iron on medium-high heat with a neutral oil. Once oil shimmers, add tennis ball-sized scoop of fish to the pan, making sure it's sizzling.

Cook 2-3 minutes per side or until the internal temperature hits 135 ℉.

Add spicy mayo to the bottom of your buns. Next layer cucumbers.

Once fish patties are cooked, lay them on the bun and place slaw and bun on top.

📸 + recipe by @capturedbite

These fingerlings (or “juvenile fish”)—which

These fingerlings (or “juvenile fish”)—which we sent from our hatchery in the Netherlands all the way to our hatchery in Maine—are growing strong. 💪

As in-house, 3rd-generation Dutch Yellowtail, the fish represent some of the world’s most advanced genetic lines of selectively bred Yellowtail Kingfish.

Here they are thriving while enjoying a meal in our U.S. hatchery!