Hamachi is the Japanese name for Yellowtail and it is an amazing fish for sashimi and hamachi sushi. It is best served raw but may also be pan-seared or broiled.
These particular loins are sourced from the Western region of Japan and the Shikoku region. Most of it is farmed and raised under the strictest quality standards. It is also caught on lines in the summer months on the pacific coast and Sea of Cortez.
As for the taste, Yellowtail can be as rich as Toro but unlike Toro, it is not so fatty. It presents a smooth buttery taste that also feels slightly smoky.
Grade: Sashimi Grade Fish (Japanese Standard)
Ideal Cooking: Sashimi, Sushi, Carpaccio, Marinated
THAWING INSTRUCTIONS
Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.
DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results.
IS IT SUSHI-GRADE?
There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.
