Dutch Yellowtail: kingfish from home, from Zeeland

Who's behind it

The Kingfish Company farms yellowtail (Seriola, also called kingfish or hamachi) in Zeeland. Not at sea, but on land, in a recirculating system fed by Zeeland sea water. The hatchery has been operating since 2018. In 2018, it was also 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.

What truly sets them apart

Two things matter for you in the kitchen. First: no antibiotics and no vaccines go in the water. The Kingfish Company was the first European facility to pass the Global Seafood Alliance's Raised Without Antibiotics standard. Second: land farming means the fish arrives at consistent quality year-round, independent of season or wild catch.

The flesh is firm and fatty, with high omega-3 from premium feed. That makes it suitable for slicing raw. The fish arrives at sashimi quality. Chefs compare the structure to swordfish: firm, with a clean flavour that holds whether served raw or lightly cooked.

You receive the whole fish here, so you fillet yourself and can use the collar and bones. This keeps control of freshness and yield in your hands.

How to set yourself apart with this

On the menu, you serve something that checks out: land-farmed kingfish from home, antibiotic-free. That's a story you can explain at table without inventing anything.

Use the whole fish across multiple dishes. The thick loins go raw: sashimi, crudo, tataki. The collar you grill separately as kama, a dish in itself. So you get a cold starter and a warm side dish from one fish, with less loss. For raw plates, choose the 2-3 kg size—it yields thicker loins and better return.