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Yellowtail, also known as amberjack, is a fish with a name that may lead to confusion, as it is associated with flounder, tuna, and sole. This term encompasses various species of sleek migratory tuna-like fish found along both U.S. coasts. The prized member of this fish family is the yellowtail farmed in Japan, commonly featured in U.S. sushi bars under the name hamachi. Hamachi holds a special place in Japanese markets, commanding a premium price for its raw consumption.
Harvested from cages in Japan's Inland Sea, hamachi typically weighs around 15 to 20 pounds. The harvesting process involves meticulous care to ice the fish and prevent any bruising of the flesh, ensuring its high value as sashimi. While the majority of hamachi is farmed, a small quantity is also harvested in the wild off the coast of central Japan. Another yellowtail species, Seriola lalandei, is harvested in the wild off southern California and Baja, California, and is farmed in Mexico and Australia. Notably, farmed hamachi does not face the issue of parasite infestation that wild amberjacks may encounter.
Scientific Name:
Seriola quinqueradiata
Market Name:
Yellowtail, amberjack
Common Name:
Hamachi, king amberjack, Japanese amberjack, buri, racing tuna
French Name:
Sériole du Japon
German Name:
Gelbschwanz
Italian Name:
Ricciola
Japanese Name:
Buri
Spanish Name:
Serviola
Introduction:
Yellowtail, a name associated with flounder, tuna, and sole, is also used for various species of sleek amberjack, migratory tuna-like fish found along both U.S. coasts. The most esteemed member of this family is the yellowtail farmed in Japan, widely known in U.S. sushi bars as hamachi. This raw delicacy holds a premium status in Japanese markets. Hamachi, raised in carefully monitored cages in Japan's Inland Sea, is harvested at a weight of 15 to 20 pounds. The meticulous handling post-harvest aims to prevent any flesh bruising, maintaining its value for sashimi. A small wild harvest of hamachi occurs off the central coast of Japan, while another yellowtail species, Seriola lalandei, is harvested in the wild off southern California and Baja, California, and farmed in Mexico and Australia. Unlike wild amberjacks, farmed hamachi avoids issues of parasite infestation.
Product Profile:
Yellowtail meat, ranging from pink to light-colored, is consistent in farmed specimens due to higher fat content. Fillets may display a dark muscle line along the edge. When cooked, the white and firm meat exhibits a sweet, mild flavor with a buttery texture, attributed to its high oil content.
Nutrition Facts:
- Calories: 146
- Fat Calories: 47
- Total Fat: 5.2 g
- Saturated Fat: 1.3 g
- Cholesterol: 55 mg
- Sodium: 39 mg
- Protein: 23.1 g
- Omega 3: N/A
Cooking Tips:
Hamachi is a versatile fish, commonly served raw as thinly sliced sashimi. However, it delights when lightly seared, marinated, roasted, grilled, or braised. Grilling with a simple salt seasoning enhances its sweet and delicate flavor.
Substitutions:
Albacore tuna, Swordfish
Cooking Methods:
- Bake
- Boil
- Broil
- Fry
- Grill
- Pate
- Poach
- Saute
- Smoke
- Steam
Primary Product Forms:
- Fresh: H&G, Fillets, Loins
- Frozen: Fillets (skin-on, vac-packed)
Global Supply:
Japan
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