Yellowtail (Hamachi)is a term commonly used to refer to yellowtail,a type of fish that is prized in Japanese cuisine.
The flavor of hamachi is rich, buttery, and mildly sweet. Its texture is firm yet tender,making it highly desirable for various dishes.Yellowtail is a popular choice for sushi and sashimi due to its fresh, clean taste and appealing texture.
It can be grilled or broiled, often with minimal seasoning to highlight its natural flavor.It is also suitable for cooking methods like poaching or pan-searing.
※It is delivered not as cutted pieces but as a block fish fillet
– Sushi Grade Fish
A piece of Sashimi cut is normally around 15-17g as a guide.
(Nutrition per 100g) Energy 251kcal, Moisture61.5g, Protein 20.7g, Fat 17.2g, Saturated 0.3g, Ash1.1g, Salt 0.1g
【How to thaw】
1. Prepare 40 degree warm water and add 4% salt against water. (e.g. 40g of salt into 1Ltr of water)
2. Remove hamachi from plastic bag.
3. Rinse the surface of hamachi with cold water quickly.
4. Soak hamachi in brine(warm water) for 1-2 minutes. (half-thawed/Surface thawed but inside still frozen.)
5. Take the hamachi out and wipe moisture by kitchen paper.
6. Wrap the hamachi with another moistened kitchen paper and keep it in refrigerator for 1-2 hours.
● Please adjust time according to thickness of the salmon and room temperature.
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