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The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a species of jack fish in the family Carangidae, native to the northwest Pacific Ocean. It is known as shiyu ( 鰤魚 ) in China , bang'eo ( 방어 ) in Korea , and buri ( 鰤 ) or hamachi ( 魬 ) in Japan .
Japanese yellowtail (Seriola quinqueradiata) accounts for more than 80% of global annual production. These cultured species are increasingly used in raw sushi, where they are known as hamachi, buri, kampachi, and hiramasa. [7]
In the first tataki method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). [1] Food so prepared can also be served like sashimi with soy sauce and garnishes.
4 oz sushi-grade yellowtail (hamachi), cut into 6 slices; 1 juice from lime; salt, to taste; 3 tbsp fried plantain threads; 1 / 2 tsp chiffonade;
A yellowtail may be any of several different species of fish. Most commonly the yellowtail amberjack Seriola lalandi is meant. In the context of sushi , yellowtail usually refers to the Japanese amberjack , Seriola quinqueradiata .
Tuna Tatakl: Thin slice seared tuna, scallions, sesame seeds, wasabi ponzu sauce ($13) White Fish Crudo: White fish, lemon zest, Amazu jelly, scallions, truffle oil, caviar ($16)
Japanese amberjack served as a raw dish in Daegu, South Korea Other species exist in other parts of the world, such as: yellowtail amberjack (including the Asian yellowtail, the California yellowtail, and yellowtail kingfish or southern yellowtail), Almaco jack , and Japanese amberjack (five-ray yellowtail).
Buri (鰤): adult yellowtail (cooked or raw) [1] [2] [3] [5] Hamachi (魬, はまち): young (35–60 cm) yellowtail [9] [3] [5] Engawa (meat close to the fin of a flounder) nigirizushi. Dojo (ドジョウ): Japanese loach [3] Ei (エイ): skate [3] Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish [3] Fugu ...