Hiramasa is its name in Japanese, and Hiramasa Kingfish is its Australian name, and they are found and farmed in both countries. This sashimi grade Hiramasa has a pale pink flesh, with large firm flakes. It has a high fat content, with a sweet, rich flavor. Creamy and smooth, it gives off fresh aromas of the sea. It’s balanced and delicate, and it’s great to eat in a variety of ways.
The Hiramasa Yellowtail Kingfish arrives to you frozen. Thaw it before using (use immediately!). You can broil, grill, or sauté your fish. Because this Hiramasa Yellowfish Kingfish is sashimi grade, so you can use a very sharp nice to slice it cleanly and eat as sashimi. You can also make a great ceviche with it.
Originating in Peru, the South American dish, ceviche is also called cebiche, sebiche, or seviche. It’s made with fresh raw fish cured in citrus, usually lime or lemon juice. It’s usually seasoned with chili, onions, salt, coriander, aji, and other seasonings. The fish used for ceviche must be fresh, and the dish must be eaten immediately upon making to avoid food poisoning.
Store in the freezer immediately upon arrival. Once ready to us, place in the refrigerator and let it thaw inside for 12 to 16 hours. Once thawed, use immediately.