Inspiration | Dutch Yellowtail by Kingfish Zeeland

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Inspiration

Ever broken down a whole Kingfish? 🐟 Fish Spec

Ever broken down a whole Kingfish? 🐟

Fish Specialist and Master Filleter @ArieKuijt shares how you can turn a Dutch Yellowtail into mouth watering sashimi.

A comforting bowl of goodness for a cold day—a D

A comforting bowl of goodness for a cold day—a Dutch Yellowtail Tempura Soba Noodle Soup.

You can also always make the tempura as a tasty side. 😋

@CapturedBite’s recipe ⬇️

Serves 1
*4 oz/113 g dried soba noodles (buckwheat noodles)

For noodle soup:
*2 cups/480 ml beef stock
*1 tbsp/15 ml mirin
*1 tbsp/15 ml soy sauce

For fish tempura:
*½ cup/120 ml Kikkoman Tempura mix
*⅓ cup/80 ml of water
*1 8 oz/225 g Dutch Yellowtail fillet
*1-2 cups/240-480 ml vegetable oil or avocado oil

For toppings:
*¼ tsp/1.2 ml Shichimi Togarashi 7 Spice
*¼ tsp/1.2 ml Furikake
*1 tbsp/15 ml green onion/scallion, thinly sliced
*1 tbsp/15 ml cilantro
*3 tbsp/45 ml carrot
*¼ cup/60 ml sauteed mushrooms
*¼ cup/60 ml bean sprouts
*¼ tsp/1.2 ml serrano chili
*½ tsp/2.5 ml sesame oil

To make noodle soup:
*Combine stock, mirin, and soy sauce in a saucepan and simmer for 3-5 minutes. Cover and set aside.

To make tempura:
*Pour oil at least 2 inches deep into a skillet. Heat oil between 350° to 360°F.
*In a small bowl, mix batter and water until blended.
*Slice fillet into 3 equal strips and pat dry.
*Dip one piece into the batter, quickly sliding into hot oil. Deep-fry 2 to 4 minutes until cooked and golden brown, turning pieces over. Remove and drain on paper towels.

To prepare toppings:
*Thinly slice green onion, chili, cilantro, and carrot.
*Saute mushrooms in olive oil and season with salt.

To cook soba noodles:
*Heat a pot of water for cooking soba noodles. Unlike pasta, you do not need to add salt to the water.
*Cook soba noodles according to the package instructions, but 30 seconds less than directed.
*Drain the soba noodles and wash the noodles with your hand under cold water for the best texture.

To assemble:
*Place the soba noodles in a serving bowl. Pour hot broth over the noodles. Place toppings: tempura fish, sprouts, carrots, mushrooms, chilis, scallions, cilantro, and drizzled sesame oil.
*Sprinkle togarashi and furikake.

It’s easier to meet your nutrition & health goal

It’s easier to meet your nutrition & health goals when the foods you need to eat are already in your kitchen.

We offer our yellowtail portions in frozen packs so you can readily have them on hand.

In one loin portion (two come in a pack), you get:

🟡 A boost of heart-healthy omega-3s
🟡 23 grams of protein
🟡 375 milligrams of potassium
🟡 A delicious, sustainably-raised fish free of hormones and antibiotics

Dutch Yellowtail is available at your nearest Whole Foods Market, Auchan, CONAD, and other retailers internationally—DM us and we'll help you find it.

Who else is excited about their resolutions to do

Who else is excited about their resolutions to do more to protect our planet in 2022?

On our farm, we recently joined @dopper_official’s “wave” to support healthy oceans by committing to:

🟡 Ban plastic water bottles
🟡 Encourage our colleagues and visitors to use tap water
🟡 Use refillable water bottles to help prevent plastic from ending up in the oceans

Ring in the New Year with Dutch Yellowtail—alway

Ring in the New Year with Dutch Yellowtail—always an unparalleled choice when it comes to taste, flavor, and sustainability.

Photo: @xaver_troiber at @aska.restaurant in Regensburg

Wishing you a safe & happy holiday season from our

Wishing you a safe & happy holiday season from our entire team.

Say hello to winter with this Spiced Dutch Yellowt

Say hello to winter with this Spiced Dutch Yellowtail with Butternut Risotto from @CapturedBite:

Serves 2

For Sumac Rub:
*1½ tsp/7.5 ml of sumac
*1 tsp/5 ml of kosher salt
*¼ tsp/1ml Sichuan pepper or black pepper
*1 package of Dutch Yellowtail fish (8 oz/225 g fillet)
*1-2 tbsp/15 ml-30 ml of flaxseed oil

For Risotto:
*1 cup/240 ml of 1-inch cubed butternut squash(peeled and seeds discarded)
*1 tbsp/15 ml butter
*¼ cup/60 ml onion, minced
*½ cup/120 ml arborio rice
*¼ cup/60 ml dry white wine
*2 ½ cups/600 ml hot chicken stock
*2 tbsp/30 ml grated parmesan cheese
*salt and ground black pepper to taste

*Preheat your oven to 415 F.

*Place squash cubes into a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to cook until the squash is tender (10-15 minutes), then drain, and blend in a high-speed blender.

*Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften. Stir in the rice and add a pinch of salt. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes.

*Pour in the white wine; cook, stirring constantly until it has evaporated. Stir in the squash puree and ⅓ of the hot chicken stock; reduce heat to medium.

*Cook and stir until the chicken stock has been absorbed by the rice, 5-7 minutes.

*Add half of the remaining chicken stock, continuing to stir until it has been absorbed.

*Pour in the remaining stock, and stir until the risotto is creamy. Finish by stirring in the parmesan cheese and salt and pepper (to taste).

*Preheat your cast iron. Add to a bowl the sumac, salt, and pepper. Mix and season your fish.

*Add just enough flaxseed oil to coat your pan. To make sure the oil is hot enough, sprinkle a pinch of salt to see if it sizzles, and then add your seasoned filets. Place skin-side down first. Hold your fish down with a spatula to prevent it from curling.

*Cook for 1-2 minutes on each side or until golden brown, and then place in the oven and cook until the internal temperature is 145 F.

*Serve the crispy fish with the butternut risotto and steamed vegetables.

💡 A starter pairing idea: caviar with Dutch Yel

💡 A starter pairing idea: caviar with Dutch Yellowtail.

Balance colors and textures in a dish like this beautiful one from @Oschenoir featuring Dutch Yellowtail, caviar, lettuce, buttermilk, chives, and pomelo.