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Japanese: Kingu
German: Kingklip
Spanish: Rosada del Cabo
English: Kingklip
French: Abadeche du Cap

Fresh – fillets
Frozen – whole; fillets

Kingklip has become a popular substitute for other whitefish in the U.S. because of its lower price and abundant supply.

It is a member of the cusk eel family (Ophidiidae) but is not related to the conger eel. Kingklip looks like a fish in the front and an eel in the back.

In the U.S., golden kingklip (Genypterus blacodes) and red kingklip (G. chilensis) are the desired species. Some Chileans consider the black (G. maculates) to bew better tasting, but black kingklip imported to the U.S. is not handled as well as red or golden from the time of harvest. Black kingklip is often not deep-skinned, so it can turn rancid more quickly. The meat of red and golden kingklip is whiter than that of the black species.

In Europe, this species is known as cusk eel; in New Zealand, as ling; and in South America as as congrio or cusk eel. Golden kingklip is also called golden dorado, golden congrio and pink cusk eel. Red kingklip is called congrio Colorado in Chile.

Golden kingklip has skin of orange, brown and golden hues. Red kingklip has darker skin, with strong red markings. The white meat is of good quality and firm-textured. The weight of whole fish averages 10 pounds.

Most kingklip is imported from Chile, Argentina and New Zealand. South Africa was the first country to market its kingklip, G. capensis. The species ranges from the Atlantic to the Indo-Pacific. The supply is abundant for the demand, which is small but slowly growing. Red kingklip, considered the best eating, is less plentiful than golden.

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