Japan Kagoshima Hamachi Fillet

Hamachi, known in English as Japanese amberjack or young yellowtail, is one of the most popular and prized fish in Japanese cuisine.

The main backbone has been removed, but the belly bones remain. So it is not completely boneless.

The raw flesh is a pale, creamy ivory-pink with a subtle sheen and a darker red-brown strip along the bloodline.

With a firm, bouncy, and silky—dense enough to hold a clean slice, yet tender enough to melt in the mouth. Mild, clean, and slightly sweet with a rich, buttery finish.

Because fat is marbled throughout the flesh rather than concentrated solely in the belly, it is richer than white fish or lean tuna, yet lighter and less overwhelming than otoro (fatty tuna) or mackerel.   

Its high oil content keeps it moist when pan-seared with teriyaki glaze, salt-grilled (shioyaki), or simmered with daikon radish (buri daikon).

The delivery date is available for 21, 23-24 Nov