Ingredient of the Year
International Top Chef Schilo van Coevorden of Taiko Amsterdam + Dubai crowned Dutch Yellowtail “ingredient of the year”
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Dutch Yellowtail (yellowtail kingfish) is a super-sustainable sashimi-grade delicacy raised using the latest RAS (recirculating aquaculture systems) technology in the south of the Netherlands. No antibiotics, no GMOs. Raised using 100% green electricity. RAS allows us to create the perfect conditions year-round for our fish in an eco-friendly way without impacting our oceans in the way that wild-catch does.” (Find out more www.thekingfishcompany.com)
Whether it’s whole fish, fresh or frozen filets, or retail portions you’re looking for, we harvest to order and deliver fresh daily.
Find out what other chefs have to say about Dutch Yellowtail
We work with a wide network of distributors, which makes us available for everyone.
Download
Dutch Yellowtail product catalogue
Dutch Yellowtail: the super-sustainable, sashimi-grade fish hand-selected for you!
Great British Chefs
Our fish are raised on land in what we describe as a “greenhouse for fish”, made possible by recirculating aquacultures systems (RAS). RAS has similar advantages to a greenhouse in that our fish are raised in a controlled environment with optimal conditions, which not only means we can renewably produce fish where it is not otherwise possible; but we raise fish that raise the bar. In sustainability. In quality. In taste
We work with a wide network of distributors, which makes us available for everyone.
Download Dutch Yellowtail product catalogue
Dutch Yellowtail: the super-sustainable, sashimi-grade fish hand-selected for you!
Great British Chefs
Want Dutch Yellowtail on your menu?
We deliver within the Netherlands and Belgium
Dutch Yellowtail with Sour Cherry Jus and Fresno chili
by chef Noah Poses
Ingredients:
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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