Kingfish (fillet, 400-450g)

The natural habitat of carita is the cold Pacific south of Australia and New Zealand. It is prized for its succulence and rich, slightly sweet flavour. Fresh meat is semi-transparent and shiny, avoid fillets with a sticky, mushy appearance. The pinkish colour of the meat becomes lighter when cooked.

Kingfish is a true superfood – a fish that is extremely rich in protein on the one hand, and on the other contains a moderate amount of fat with a high concentration of omega-3 fatty acids. The latter have a range of beneficial properties, from anti-inflammatory effects to reducing the risk of cardiovascular disease. In addition, karita is rich in B vitamins and selenium, which support, among other things, a healthy metabolism.

It can be prepared in a variety of ways – from Japanese sashimi and sushi, through Thai dishes, to steaming, baking, frying and grilling. It is important not to overcook the fish – it becomes dry then. To preserve the juiciness, it is advisable to use a lemon or garlic-based marinade, for example.