Dutch Yellowtail: kingfish raised on land, from Zeeland

Who's behind it

The Kingfish Company farms yellowtail (Seriola, also called kingfish or hamachi) in Zeeland. It does so on land, in a recirculating system fed by Zeeland sea water. The farm has been operating since 2018. That same year it became the first land-based farming system in the world to achieve BAP certification.

The entire operation runs on 100% renewable energy from wind, sun and biogas. About 40% of the system water is refreshed daily, filtered on intake and on release. Waste streams go to fertiliser or biogas.

Why this kingfish

Two things matter in the kitchen. The fish is raised without antibiotics or vaccines in the water, and The Kingfish Company was the first European facility to pass the Global Seafood Alliance's Raised Without Antibiotics standard. And because it's farmed on land, the fish arrives at the same quality all year round.

The flesh is firm and fatty, high in omega-3 from premium feed. The fish arrives at sashimi quality and slices cleanly raw. Chefs compare the structure to swordfish: firm, with a clean flavour, raw or lightly cooked.

You receive the whole fish. You fillet it yourself and use the collar and bones, so freshness and yield stay in your hands.

In your kitchen

On the menu, you put land-farmed kingfish from Zeeland, raised without antibiotics.

Use the whole fish across several dishes. The thick loins go raw as sashimi, crudo or tataki. The collar you grill separately as kama. That gives you a cold starter and a warm side from one fish. For raw plates, choose the 2-3 kg size: it gives thicker loins and a better yield.