This month our featured “Fun Fish” is Red Kingklip sourced from Panama! It is available H&G or by fillet.

The Red Kingklip is a prehistoric-looking monster that can weigh up to 529 oz (33 lbs!). They are often caught by hook and line or as bycatch and marketed as “cusk eel” in Europe. Red Kingklip is caught in depths of over 100 ft. on small fishing vessels that typically fish for only a few days. Short trips allow for superior quality and a good shelf life!

The Red Kingklip is characterized for its white, moist, tender and slightly sweet meat. The fish has creamy fillets that turn white when cooked and a dense texture with large flakes. It is a great option for those looking for a delicious fish at a lower price.

This month we partnered with Elevation Foodservice Reps to prepare a Kingklip à la Meunière recipe, developed by Seattle Fish Corporate R&D Chef Peter Rauen. Chef Peter prepared the recipe “old school”, using a five-burner gas range, and Chef Howard Lewis, Elevation Account Manager/Chef, prepared the recipe using the TurboChef i3 Rapid Cook Oven. Both methods produced a delicious product, with the TurboChef taking ~3 minutes to prepare and the gas range taking ~8 minutes.

We showcase these recipes to encourage our retail & foodservice customers to participate in the FFOTM program and offer the Kingklip as a special menu item or MKT price option! If you’d like more information about the Fun Fish program, reach out to your SFC rep today!

4 – (6-to-8-ounce) Kingklip Fillets
4 tablespoons – All-Purpose Flour
1 tablespoon – Sunflower Oil
Sea salt and pepper to taste
4 tablespoons – Salted Butter
Juice of 1 Lemon
2 tablespoons – Italian Parsley

Recipe (Gas-Range Cooking Method):

1. Season Kingklip fillets with salt and pepper and lightly coat with flour.
2. In sauté pan, add sunflower oil and place over med-high heat. When oil is hot, place kingklip fillets in pan and sauté on both sides until lightly browned.
3. Remove the fillets from the pan and set aside.
4. Place sauté pan back on the heat and add butter. When butter is lightly browned, add lemon juice and chopped parsley, and remove from heat. Plate Kingklip and pour sauce equally over each fillet.