Kingfish is the firm, rich, deeply savoury flesh of several large, fast pelagic predators — most often the king mackerel (Scomberomorus cavalla) of the western Atlantic, though the name is also given to amberjacks (Seriola) and to the Australasian yellowtail kingfish. Cut into thick steaks or loins, it grills and smokes superbly and, when impeccably fresh, is prized raw as sashimi and crudo; its dense, meaty, mildly oily flesh and clean marine flavour set it apart from flaky white fish.