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Kingklip (Genypterus spp.)

Kingklip
Kingklip

Scientific name for Kingklip

Genypterus spp.

Common name(s) for Kingklip

Black, golden or red kingklip; South African kingklip; Chilean ling; ling; cusk-eel; congrio

Market name

Kingklip

Other language names for Kingklip

  • French: Abadèche
  • German: Schlangenfisch
  • Italian: Kingklip
  • Japanese: Kingu
  • Spanish: Abadejo

Introduction to Kingklip

The slender kingklip, a member of the cusk eel family, is found in four varieties: red (G. chilensis), golden (G. blacodes), South African (G. capensis), and black (G. capensis) (G. maculatus). Kingklip may grow to be 5 to 6 feet long and weigh up to 50 pounds depending on the species, although the majority seen on the market weigh less than 10 pounds. Kingklip are found at depths of up to 250 fathoms off the coastlines of South Africa, New Zealand, and Australia, as well as Argentina and Chile. They are mostly taken by trawlers, often as bycatch, as well as by hook and line. Kingklip is sold in Europe as cusk eel. In New Zealand, it is referred to as ling, whereas in South America, it is referred to as congrio (cusk eel). Internationally, golden, red, and black kingklip are offered, but the US market favors golden and red.

Product Profile for Kingklip

In terms of flavor and texture, crimson kingklips are the best. Red and golden kingklip meat is creamy white in color, with a yellowish tint. It cooks to a white color. The meat of black kingklip is darker, and it cooks up darker as well. Fillets of black kingklip are likewise thinner than those of red and golden kingklip. It has a moderate, somewhat sweet taste. With a good, big flake, the texture is thick but delicate. The black kingklip is less delicate than the other two varieties.

Nutrition for Kingklip


Calories: 71
Fat Calories: 0
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 22.1 mg
Sodium: 150.4 mg
Protein: 15.9 g
Omega 3: N /A

Cooking tips for Kingklip

The major ingredient of caldillo congrio, a spicy Chilean-style bouillabaisse, is kingklip, a classic South American shellfish. The thick flesh of the fish keeps together nicely in soups and stews. Because of the meat’s density, it takes longer to cook than other whitefish. Fillets range in size from 1 to 4 pounds and can be cooked in a variety of ways.

Cooking methods for Kingklip

Bake , Broil , Fry , Grill , Poach , Saute

Primary Product Forms for Kingklip

Fresh: Fillets (skinless/boneless)

Frozen: Whole, Fillets (IQF), Interleaved blocks

Global Supply for Kingklip

Argentina, Australia, Chile , New Zealand, South Africa, Iran