Yellowtail fish is a perplexing name, since it may refer to flounder, tuna, and sole. It’s also the popular name for various species of amberjack that resemble sleek migrating tuna but are native to both the Pacific and Atlantic Oceans.
Yellowtail meat is often pink, although wild yellowtail can be various colors owing to varying fat amounts among fish. Because it is high in fat, farmed yellowtail is always light in color.
A red or pink tint may be seen in the flesh of yellowtail fillets. Along the edge, a dark muscle line might be evident. The meat is white and firm with a pleasant, mild flavor that has been cooked. The high oil content gives it a luxurious feel.
The Most Prized Yellowtail Fish
Like bluefin tuna, the yellowtail fished in Japan and sold in American sushi restaurants under the name hamachi is the most important member of this family.
The fish is prized for eating raw and commands a premium price in Japanese markets. Raised in cages in Japan’s Inland Sea, hamachi are harvested at around 15 to 20 pounds. The fish are frozen and handled with care after harvesting to avoid bruising the flesh, which lowers its sashimi value.
The hamachi is caught in the wild off the coast of central Japan. Another yellowtail species, Seriola lalandei, is captured in the wild off southern California and Baja, California and farmed in Mexico and Australia.
In the wild, amberjacks are susceptible to parasite infestation, but this does not apply to farmed hamachi.
A Delicacy in Winter
In the past, yellowtail fish was a winter staple as they have more fat throughout the winter. Depending on their weight, they are either referred to as hamachi or buri inJapanese.
They are most frequently caught in Horukku and Toyama. Typically, sea farmers pick up fish eggs hidden beneath seaweed each May. They are then sold to aquaculturists, who raise them until they reach three kilograms (when they are called buri) or five kilograms (when they are called hamachi).
How to Prepare Yellowtail Fish
Yellowtail fish is prepared in a variety of recipes by chefs. The fish is served raw and chopped into thin strips in Korea. After that, you put the fish inside lettuce or fragrant sesame leaves, add some garlic and chili paste, and then wrap it all up. Chefs in Japan use a wide range of cooking methods. A delectable soup made with lightly fried yellowtail fish is frequently prepared.
Yellowtail sashimi, on the other hand, is most familiar to us. You have the choice of eating it nigiri or in a roll, where it can be combined with a range of vegetables including cucumber and avocado and different sauces.
Yellowtail Fish Health Benefits
When it comes to fish, fat is a good thing. Yellowtail fish is an amazingly high source of protein, and it is one of the best sources of omega-3 fatty acids. These are the healthy fats that are packed with a wide range of benefits, including reducing blood pressure, decreasing inflammation, and even improving mood. It’s also high in Vitamins B12, B6, and selenium, as well as other minerals.
The Best Way to Enjoy Yellowtail
There are a lot of different serving choices available giving one a large scope of choice. Each fish has its own distinct flavor that must be tasted to be believed. Therefore, people choose to combine it with other fish, such as salmon, tuna, and mackerel.
You’ll want to try a variety of different items to see which one you enjoy the most. Most people like combining the fish with sake, beer, or green tea as a complement. Take pleasure in how the chef combines the ingredients to fully appreciate the fish.
There is no one-size-fits-all approach to sushi dining. If you like, add soy sauce, wasabi, or even hot sauce. The greatest thing you can do is inquire with the chef as to what they believe is the finest way to eat the fish. It varies from person to person based on how it’s cooked and personal preference.
Yellowtail Fish Recipes
There are some many great ways to eat Yellowtail whether it’s raw or cooked. Below you’ll find links o a number of really tasty yellowtail fish recipes.
- Pan-fried Yellowtail with Lemon and Parsley
- Yellowtail Ceviche
- Broiled Yellowtail Collar with Daikon
- Yellowtail Scad Fish-fry With Cucumber And Iceberg Salad