Sashimi Grade Tuna - Lambs Ears and Honey

With their range of sustainable sashimi grade tuna that can be enjoyed at home, KIN Seafood demonstrate an extraordinary commitment to quality and marine responsibility.

The unspoiled waters of the Southern Ocean are recognised for their yields of the finest, and some of the worlds most prized, seafoods – from Southern Rock Lobster, abalone, prawns and premium sashimi grade tuna. Southern Bluefin tuna is one of the most prestigious and luxurious fish available, and its pure taste and extraordinary texture is a direct result of the cold, clean South Australian waters it comes from.

The luxury of enjoying home-grown sashimi grade tuna has been one that up until recently we could generally only enjoy in restaurants but, with the opening of the KIN Seafood store in the Burnside Village, it’s now an indulgence that is accessible to Adelaide’s home cooks.

Wild caught and sustainably fished, KIN Seafood is the result of the collaboration of three world-renowned Port Lincoln fisheries – the Blaslov Fishing Company, Dinko Tuna Farmers and the Stehr Group. These families have helped shape the industry for which Port Lincoln is so well known, and with new ways of thinking have developed a commitment to protecting future Southern Bluefin Tuna stocks that is unrivalled.

Southern Bluefin Tuna

This region doesn’t just follow global guidelines on tuna stock sustainability and production – it actually created what is now considered to be worlds best practices. The Port Lincoln Southern Bluefin Tuna industry has been recognised for their high environmental standards with Friend of the Sea certification, and is currently seeking the much-respected Marine Stewardship Certification (MSC).

The guys at KIN Seafood were recently kind enough to offer me the chance to try their product. My fish cooking skills are a little ordinary, so I’ve long been a big fan of sashimi and other raw fish dishes, but my dinner guests and I were totally floored by the extraordinary quality of the KIN sashimi grade tuna.

We enjoyed all three grades of the ultra-premium tuna meat – the Akami which is cut from the back and has a low fat content, the Chutoro from the middle part of the fish with more medium marbling, and the Otoro, also known as the ‘wagyu-of-the-sea’. This last cut is taken from the belly of the fish and has the highest fat content and marbling.

The texture of each of these cuts was simply superb, with the Otoro definitely being the silkiest and most sublime. The flavours of all three were unbelievably fresh, sweet and intensely clean. Seriously, I don’t often gush on these pages, but this sashimi grade tuna was utterly wonderful and I’d buy it in a heartbeat.

KIN Seafood also offer fresh tuna portions to be cooked and, showing their respect for the whole fish, specialty products like cured tuna heart and a tuna-derived proscuitto called Mojama which is fast achieving cult status in European restaurants.

At a time when the sustainability of protein production is coming under a glaring spotlight, KIN Seafood are leading the way when it comes to seafood – both in the extraordinary quality of their product and the serious consideration that has gone into its production.

Check out another South Australian food product to be genuinely proud of.