Yellowtail sushi is prized in Japanese cuisine for its rich flavor and smooth texture. Often listed on menus simply as yellowtail, this fish is an amberjack, belonging to the jack family, not the tuna family. It is served raw in various forms, offering a distinct experience from choices like salmon or tuna. Yellowtail has become a staple in sushi restaurants worldwide, known for its pale, almost white flesh.
The Fish Behind the Name
The fish known as yellowtail belongs to the genus Seriola, which encompasses several species of amberjacks. The primary species used for yellowtail sushi is the Japanese Amberjack (Seriola quinqueradiata), native to the northwest Pacific Ocean.
While the Japanese Amberjack is the standard, other related species are sometimes used, such as the Yellowtail Amberjack (Seriola lalandi), also known as California Yellowtail or Kingfish. These fish are fast-swimming predators belonging to the Carangidae family, which is separate from the Scombridae family (tunas and mackerels). The name “yellowtail” comes from the fish’s characteristic yellow stripe running along its body and its distinct yellow, forked tail.
Nomenclature: Understanding Hamachi and Buri
The Japanese language uses Shusse-uo, or “fish that change names as they grow,” which explains the distinction between Hamachi and Buri. Both names refer to the species Seriola quinqueradiata at different stages of its life cycle. This age-based naming convention impacts the fish’s fat content and flavor profile.
Hamachi is the name for the younger, smaller fish, typically harvested around one to two years old. This younger fish has a moderate fat content and a milder, cleaner flavor, and is the version most frequently served in international sushi restaurants.
Buri refers to the mature, fully grown fish, which is larger and significantly fattier. The mature Buri is traditionally considered a winter delicacy in Japan, known as Kan-Buri (winter Buri) when caught during its peak season from December to February. This older fish develops a richer, more pronounced flavor and higher fat content than Hamachi. Because the younger, farmed fish is often exported, Hamachi has become the general term for yellowtail in the international sushi market.
Flavor Profile and Common Preparations
Yellowtail is distinguished by its unique sensory qualities, setting it apart from the leaner texture of white fish and the deep flavor of red fish. The flesh is firm yet tender, possessing a smooth, almost velvety mouthfeel often described as buttery. This texture results from the fish’s high fat content, which increases as the fish matures.
The flavor is mild and clean, with a subtle sweetness that makes it versatile for raw preparations. Common preparations include Nigiri, where a slice of fish is draped over seasoned rice, and Sashimi, which is the sliced raw fish served without rice. The fish is also popular in rolls, such as Negi-Hamachi Maki, where it is combined with scallions to balance its richness.
Sourcing and Quality Considerations
The majority of Hamachi found in sushi restaurants is sourced from aquaculture operations, primarily in Japan. Farming ensures a consistent supply and quality year-round, as the fish’s diet and environment are carefully controlled. This farmed product is typically harvested at the younger Hamachi stage to ensure the desired balance of flavor and fat content.
Wild-caught yellowtail, or Buri, is more seasonal and highly prized in Japan, particularly the winter variety. Yellowtail is generally considered a safe choice regarding contaminants. Since the fish is typically harvested at a younger age, especially farmed Hamachi, it accumulates lower levels of mercury compared to larger, longer-lived predatory fish like certain tuna species.