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Sydney Fish Market

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Blue Threadfin

When Caught

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

Important Features

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.

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

Imports

Namibia and Taiwan:: frozen fillets (species identification uncertain)

Common Size

50 90 cm

Overseas Names

GB: fourfinger threadfin; J: tsuba-mekonoshiro; USA: fourfinger thread-fin, Indian salmon

Alternatives

yellowfin bream (pp 20 21)

silver perch (pp 36 37)

morwong (pp 48 49)

barramundi (pp 12 13)

Grading

Not usually graded but the grades below are sometimes followed

Blue Threadfin Eleutheronema tetradactylum

Photograph by CSIRO

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	46 mg

Data presented are for blue threadfin.

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

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 accom-panied 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, especially with Mick McDougall s recipe from the Bonrook Lodge in the Northern Territory that serves king threadfin with vegetable fritters and tapenade

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