What is Yellowtail, amberjack (Seriola quinqueradiata)?

Yellowtail, amberjack Yellowtail, amberjack

Common names for Yellowtail, amberjack

Hamachi, king amberjack, Japanese amberjack, buri, racing tuna

Other languages for Yellowtail, amberjack

  • French name: Sériole du Japon
  • Italian name: Ricciola
  • German name: Gelbschwanz

Introduction to Yellowtail, amberjack

Yellowtail is an ambiguous term, since it may refer to flounder, tuna, or sole. Additionally, it is the common name for many species of amberjack, a slender migratory tuna-like fish found along both coasts of the United States. The most important member of this family is the yellowtail, which is farmed in Japan and sold in sushi restaurants across the United States under the name hamachi. The fish is highly sought after for raw consumption and fetches a premium price in Japanese markets. Hamachi are raised in cages in Japan’s Inland Sea and collected at a weight of about 15 to 20 pounds. After harvesting, the fish are chilled and handled carefully to avoid damaging the flesh, which reduces the fish’s value as sashimi. A limited quantity of wild hamachi is collected off the central Japanese coast. Another yellowtail species, Seriola lalandei, is collected wild along the coasts of southern California and Baja California, as well as farmed in Mexico and Australia. While wild amberjacks are susceptible to parasite infection, farmed hamachi are not.

Product profile for Yellowtail, amberjack

Yellowtail meat is pink, however the color of wild yellowtail varies owing to fat content differences. Because of its high fat content, farmed yellowtail is always bright in color. A black muscular line may be seen around the border of yellowtail fillets. Meat that has been cooked is white and firm, with a pleasant, mild taste. The buttery mouthfeel comes from the high oil content.

Cooking tips for Yellowtail, amberjack

Hamachi is a fish that may be used in a variety of ways. It is excellent gently seared or marinated and then roasted, grilled, or braised, despite the fact that it is usually eaten raw, thinly sliced for sashimi. It can also be simply seasoned with salt and grilled; the sweet, delicate flavor is brought out by the salt and high heat.

Nutrition facts for Yellowtail, amberjack

Calories: 146 Fat Calories: 47 Total Fat: 5.2 g Saturated Fat: 1.3 g Cholesterol: 55 mg Sodium: 39 mg Protein: 23.1 g Omega 3: N/A

Primary product forms for Yellowtail, amberjack

Fresh: H&G, Fillets, Loins Frozen: Fillets (skin-on, vac-packed)

Global supply for Yellowtail, amberjack

Japan, Iran