Hamachi or Japanese amberjack or yellowtail fish is among the most popular fish in Japanese and global cuisine. Its taste is very gentle, but at the same time it is quite solid and rather rich for such types of meals, and the ability to cook it in numerous ways has made it one of the most popular seafood types.
Originating from the Pacific Ocean and more precisely from the area of Japan most of the Hamachi fishes are cultured; however, there are still the natural-stocked ones. Here for beginners and experienced lovers of this fish, you will learn all the significant information about Hamachi, its properties and applications, nutrition, and eco-friendliness.
What is Hamachi?
What you might not be aware of is that Hamachi is not a different species of fish but rather a young amberjack fish, also known as Seriola quinqueradiata. The fish is often called “yellowtail” because it has a golden line along its body and yellow-hued fins. However, not all yellowtails are graded as Hamachi, as the name is strictly used to refer to a young yellowtail measuring between 15 and 20 pounds.
Hamachi is fished in Japan and is famous and very popular. The fish can be eaten raw in sushi or sashimi, but it can also be prepared in cooked fish dishes. That’s why it has an incredibly high fat content and a buttery mouthfeel, making it so desirable and tasty.
Where is Hamachi Found?
Hamachi is wild caught which means that it originates from the northwest Pacific, including the Japanese Sea. But because it is in high request, it is also produced in some countries like Japan, Korea Australia etc. The wild-caught Hamachi is closer to the sashimi grade and is more seasonal than the farm-raised Hamachi which is subtly softer and oilier.
Hamachi grown on farms is known to be slightly less flavorful and has a steadier marbling which is why sushi restaurants often purchase farmed fish since they are more likely to cook consistent, good-tasting fish all year round.
Culinary Uses around the World
Hamachi is vital in Japanese food, and it is popping up everywhere across the globe. In the Western part, Hamachi is commonly used in sushi and seafood restaurants, including the most prestige ones. Nonetheless, the buttery feel and taste of this particular rice give chefs the energy to try it out for recipes that are not familiar with it.
In fusion cuisine, Hamachi could be cooked as ceviche, and fresh fish is marinated with citrus juices resulting in a sharp-tasting dish. Its rich, fatty nature is also great for the absorption of creamy sauces or can be used in salads, poké bowls, and tacos. This flexibility of fish underscores the value of this food item, because it can be consumed in its raw form, or can be grilled, broiled, or smoked.
Health Benefits of Hamachi
Hamachi, like many other kinds of oily fish, is a rich source of nutrients, as are other kinds of oily fish. It is a great source of high-quality protein, omega-3 fatty acids, and vitamins and minerals which make it suitable for those who wish to include healthy seafood in their diet. Here’s a breakdown of its nutritional value:
- Protein: Hamachi is a fish that is loaded with proteins making it an excellent fish for athletes and anyone who exercises or wants to maintain a muscular body without having to bulk up.
- Omega-3 Fatty Acids: These are beneficial for the brain, fight inflammation, and support the heart. Omega-3 fatty acids are associated with a decreased risk of heart disease and with enhanced brain activity.
- Vitamins and Minerals: The nutrients include Vitamin D, Vitamin B12, and selenium which have health benefits such as maintaining energy, boosting the body’s immunity, and building bones respectively.
Preparation of Hamachi At Home
How to Buy and Store Hamachi
Hamachi Buying and Storage Guide:
- Prioritize freshness when purchasing Hamachi for raw consumption.
- Look for clean, shiny skin, firm muscles, clear eyes, and firm fillets.
- Check for a damp shine on fillets and sea smell.
- Avoid strong fish odours indicating unfresh fish.
- For sushi or sashimi, use sushi-grade Hamachi.
- Store in a cool, cool section of the refrigerator.
- Consume immediately within 24 to 48 hours.
- For long-term storage, freeze Hamachi, but this may affect its muscle tissue.
Frequently Asked Question
No, Hamachi is not a tuna. Hamachi refers to the fish called yellowtail amberjack, which falls in the Seriola category. Interestingly, it is another different species from that of tuna, although, it is usually enjoyed as a partner to tuna in sushi recipes.
Hamachi fish can also be classified according to its source as a wild fish, a farmed fish, or a ranched fish and the price differs. From which the cost of retail runs between $15 and $30 per pound in seafood markets, and wild-caught varieties are generally more expensive than the farmed ones.
The subtleties in the Hamachi flavour tend to be buttery combined with a somewhat sweet taste. It contains a high amount of fats, which make the fish tender and smooth to chew, it is therefore common in sushi and sashimi meals.
Conclusion
If you want the fish to be more firm and flaky try grilling or pan-searing the Hamachi fillets. You can even sprinkle a little salt and pepper over it or you can soak the vegetable in a soy-based seasoning for that extra taste. Kama or halved collars of Hamachi are a good way to enjoy this fish whether charcoal grilled or pan-seared. Broil is best for them or grill to bring out the source of the skin and tenderness of the meat.
Hamachi is also good if you want to switch from more traditional fish, it can be used for ceviche or poke. The opportunities are countless and that is why this fish is so popular and a really tasty addition to any meal.
