King Threadfin

Overview

Greatly underrated fishes, the Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available, have a high recovery rate and can have a good shelf life. Threadfin salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on size and variety. The flakes can also be carefully separated after grilling to enhance presentation. The thick, firm fillets of threadfin salmons make them ideal for use as kebabs (cubed) and in soups, curries or casseroles. Ideally suited to citrus flavours, Threadfin Salmons can be accom-panied by butters flavoured with herbs such as chives, tarragon and parsley. They are also superb baked, served with roasted vine-ripened tomatoes and fresh herbs.

Where to buy?

Nutrition Information

(average quantity per 100g)

Energy:
Protein:
Cholesterol:
39 mg
FAT, TOTAL: 0.9 g
Saturated: 44% of total fat
Trans: na
Polyunsaturated: 29% of total fat
Omega 3: na
Alpha-linolenic Acid: 46 mg
Docosahexaenoic Acid: 119 mg
Eicosapentaenoic Acid: 53 mg
Omega 6: na
Monounsaturated: 27% of total fat
CARBOHYDRATE: na
Sugars: na

Sustainability

Stock status overview

More information on fish.gov.au