Yellowtail / Hamachi, Buri

Yellowtail / Hamachi, buri (はまち, ぶり in Japanese)  changes its name depending on the stage of growth in Japanese. It is most delicious in winter, when young hamachi are eaten raw, while adult buri are eaten grilled with salt, teriyaki, or simmered. As the fish grows, it gains more fat and becomes richer in flavor. In addition to grilling with salt or teriyaki, fresh buri are also suitable for sashimi and sushi. Shabu-shabu made with thinly sliced ​​buri is also popular.

Hamachi, or buri, is high in protein and rich in omega-3 fatty acids such as DHA and EPA, which are effective in supporting cardiovascular health and brain function. It also contains a lot of antioxidant vitamins such as vitamin A and vitamin E. Hamachi is also very rich in B vitamins such as B1, B2, B6, and B12, as well as vitamin D, which contribute to energy metabolism and maintaining bone health. In addition, it contains minerals such as iron, potassium, and magnesium, which help prevent anemia, regulate blood pressure, and improve muscle function. Hamachi also contains taurine, which helps recover from fatigue.
Hamachi's umami flavor comes from histidine, an essential amino acid, which helps with growth and maintaining nerve function. It is a very nutritious fish, but it is important to be aware that it is high in fat.

Yellowtail can be stored in the refrigerator for 2-3 days, or in the freezer for about 2 weeks. However, the flavor will deteriorate if the fat oxidizes, so it is best to choose fresh fish, store them in the refrigerator, and use them up as soon as possible. Seasoning with soy sauce before storing will prevent the buri from drying out and oxidizing, and will prevent the flavor from deteriorating.

Hamachi is often referred to as the fish that are 40-60 cm, while buri is often referred to ones over 60 cm. In addition, younger fish are called inada, wakashi, tsubasu, etc., and the names and size divisions vary slightly between Kanto and Kansai regions.