![]() ![]() ![]() Though look pretty similar with obviously the same western names (amberjack, yellowtail, etc), they all have very different meat appearances, flavors, and textures. Or the even older/mature amberjack – called buri is harvested during winter. Then there’s the larger and older amberjack – kampachi. The lower (near the tail) part is called Wakana. In short, Hamachi prefers to the upper part of the young (about 8lbs) Japanese amberjack or five ray yellowtail called Hiramasa that is harvested during the summer season. However, they are quite favorable in Japan due to their high-fat content, especially in winter. They are a bit underrated in the US as compared to other fish like salmon and tuna. Most of the yellowtails are farm-raised and are native to the northwest Pacific ocean. It is not tuna nor yellowfin tuna as most confused by some due to their similarity. Yellowtail is actually Japanese amberjack, recognized as having a yellow stripe along its body. You’ll see, not all yellowtail is hamachi, and yes, it’s not tuna, even the yellowfin one. In the States, many restaurants are labeling hamachi as yellowtail, but only the authentic one would tell you the difference. It’s versatile in being sashimi, Negi toppings for sushi, tartar… Some popular sushi rolls with hamachi includes the spicy yellowtail roll (negi hamachi makizushi – recipe below), rainbow roll, dancing yellowtail, etc. ![]() Though not as popular as salmon in the West, quite underrated apparently, Hamachi is actually one of the most valuable sashimi delicacies. If you are a fan of sushi or sashimi, you probably come across hamachi sometimes. ![]()
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