Yellowtail (hamachi or buri)
The names for this fish (hamachi and buri) in Japanese vary depending on its age.
Compared to other kinds of fish, yellowtail is richer in protein, good fat, and vitamins A, B1, B2 and D.
At its best in winter, young yellowtail appears as sashimi while mature yellowtail is or simmered.
- The umami (savoriness) of yellowtails comes from their fat, histidine, and other flavor components.
- They are rich in protein, fat, vitamins and minerals.
How to pick and store
- Choose yellowtail fillets with springy meat that returns to normal after lightly pressed with brightly colored bloody portions.
- Store in the refrigerator and use as soon as possible.
- Yellowtails can be salted and grilled, or prepared teriyaki-style.
- Fresh fish can also be used for sashimi or sushi.