Yellowtail kingfish are widely distributed around the North Island and the northern South Island. They are roving carnivores and an open-water fish, although they do enter shallow bays, harbours, and estuaries looking for food.

Kingfish were introduced to the Quota Management System in 2003. They are predominantly found in the northern half of the North Island. Studies suggest two stocks of kingfish off the west and east coasts, and that the east coast stock may comprise a number of sub-stocks.

Yellowtail kingfish are regarded as a sashimi grade fish by the Japanese, who farm their local species in sea cages. Commercially, the species is caught by trolling, set net, purse seine, or trawl, often as a by-catch.

Firm, succulent flesh is the hallmark of yellow tail kingfish. The dark colouration of the flesh lightens on cooking. Yellowtail kingfish fillets hold their shape are suitable to: bake; bbq; casserole; fry; poach; smoke; steam; or sushi/raw.

The largest kingfish in the world are caught around New Zealand - up to 2.5 metres or 70 kilograms, as against the more usual 100 centimetres or 10-15 kilograms.

Yellowtail kingfish is a good source of Selenium, Vitamin B12 and Vitamin D; and a source of Iodine, Phosphorus, Potassium and Niacin (vitamin B3).

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.