Buyers should be aware that the more expensive red and golden varieties can be substituted with the cheaper black variety.

Black kingklip meat is lighter, larger, and firmer than the meat of its more expensive cousins.

With its very elongate body, each fillet makes wxcellent roulade.
 

It has pink to white flesh which is firm and forms dense, large flakes when cooked. Excellent fried, baked, poached, steamed or grilled.