See other species here.

King Threadfin

Polydactylus macrochir

King Threadfin
Species

Species

Description

Available wild caught, it is a bottom-dwelling fish with elongated body and 4-5 filaments below the side fin, which it uses to detect food, such as small crabs, prawns and worms in the mud. Found mostly in very shallow water along the coast, in muddy bays, estuaries and rivers of tropical Australia from Fraser Island to west of Darwin and occasionally in freshwater.

Caught mainly by gillnets in the Gulf of Carpentaria, it is an important bycatch of Barramundi fishing.

Other Names

Blind Salmon, Blink Tassel-fish, Burnett Salmon, Gold Threadfin, King Salmon, Kingfish, Sheridan Threadfin, Sheridan's Threadfin, Striped Tassel Fish, Tassel-fish, Threadfin Salmon.

Family

Polynemidae (Threadfin Salmons).

Season

Available year round with limited supplies from November to January.

Size and Weight

Commonly 1.5 - 6kg and 48cm, but can grow to 45kg and 170cm.

Price

High priced.

Relations

Blue Threadfin (smaller with fewer filaments below the side fin).

To Buy

Sold mostly whole (gilled and gutted) or in skinned fillet or cutlet form, though sometimes seen as headless trunks or steaks.

It often has large bony growths along the backbone, which make it difficult to fillet, so it is best cut into cutlets or steaks or bought already filleted.

In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In cutlets, steaks and fillets, look for white-pale pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

To Store

Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets, cutlets and steaks in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets, cutlets, trunks or steaks for up to 3 months, below -18ºC.

To Cook

Average yield is 55%. Has a medium flavour, low oiliness and moist, firm flesh with large flakes and bones that are easily removed.

The centre bone of cutlets can be removed and a filling placed in the cavity. Cut thick fillets into serving-size portions and score to allow even heat penetration.

Cooking Methods

Deep-fry, pan-fry, stir-fry, bake, grill, barbecue. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Goes Well With

Asian greens, butter, chilli, citrus, herbs (such as chives, French tarragon, parsley), soy sauce, tomatoes, white wine. Good barbecued or baked wrapped in paperbark or banana leaves.

Alternatives

Barramundi, Morwong, Silver Perch, Yellowfin Bream.

Imports

Frozen fillets of various threadfin species are imported from Namibia and Asia (notably Taiwan), and sometimes mislabelled as King Threadfin. True King Threadfin only occurs off northern Australia and southern New Guinea.

Recipes

King Threadfin with Leek & Asparagus