Threadfin Blue

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 accompanied 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.

Flavour: Mild

Oiliness: Low

Moisture: Moist

Texture: Firm

Flesh Colour: White

Thickness: Thick to medium fillets and steaks

Bones: There are bones in the fillets but they are easily removed.

Price: Threadfin salmons are medium- to high-priced finfish. King threadfin fetches a high price, blue threadfin a medium price.

Suggested Wines

Threadfin salmons are good eating, flaky, tropical finfish that readily absorb the flavours of other ingredients. Wines to match highly flavoured dishes should be light-bodied reds made in the Beaujolais style.

NUTRITION FACTS

per 100g of raw product

Kilojoules

na

Cholesterol

39 mg

Sodium

na

Total fat (oil)

0.9 g

Saturated fat

44% of total fat

Monounsaturated fat

27% of total fat

Polyunsaturated fat

29% of total fat

Omega-3, EPA

53 mg

Omega-3, DHA

119 mg

Omega-6, AA

46mg

COOKING IDEAS

Bake

barbecue

Deep Fry

Grill

Shallow Fry

IMPORTANT FEATURES

When Caught Year round, but limited supply of king threadfin from November through January

Wild/Farmed Wild

Habitat Saltwater and estuarine

Recovery Rate Fillets: 70% from headless blue threadfin (gilled and gutted), King threadfin often have large bony growths along the backbone, which make them difficult to fillet. They are therefore often sold as cutlets for maximum recovery.

Threadfin Research

FRDC provides a comprehensive search of the latest research papers and images on Blue Threadfin

Remarks

Threadfin salmons are popular recreational species in Western Australia and northern Queensland.

The blue threadfin has only three or four short filaments below the pectoral (side) fin whereas the king threadfin usually has five long filaments.

Common Size 50 – 90 cm