Kingfish (often yellowtail / hiramasa / hamachi depending on market) is a firm fish that bridges raw bars and grills. Belly cuts are richer; loin is cleaner for searing.
In Auckland and Sydney it often appears as kingfish; in Japanese rooms as hamachi or hiramasa. Ask for the local name and cut.
Also called
Kingfish · Yellowtail · Hiramasa · Hamachi · Seriola
Best cooking methods
Sashimi / crudo · High-heat sear · Grill steaks · Ceviche
Raw vs cooked
Sashimi-grade fish must be handled for raw service. Grill steaks want high heat and a slightly translucent centre — treat like a tuna relative, not like cod.
Where it shines
Japanese counters, NZ and Australian grill rooms, and modern crudo menus. Skip grey, soft fillets sold cheaply as “kingfish.”