Yellowtail Kingfish – Hamachi Fillet Portion Skin On & Bone In ~ 200g

SGD $11.00

Not Sashimi Grade

Also known as Hamachi or Amberjack.

We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.

Yellowtail Kingfish is often called Hamachi. Which is a young Japanese Amberjack and is typically farmed.
Caught between 20 cm to 40cm about 1 to 2 years in age, it has a soft texture with full-on flavor that leaves you with a citrus aftertaste.

A popular firm, white, slightly oily flesh with medium strong taste.

If farmed, hamachi doesn’t get as much exercise, so the meat tends to be lighter in color, fattier, and softer than wild ones.
Hamachi is a term from the region around Kyoto. Markets around Tokyo would refer to it as Inada.

Hamachi and buri are actually the same fish. The name depends on the age of the fish being prepared.
It’s the same difference between ordering sheep vs lamb. Naming this fish can get more complicated, as different regions in Japan have different names for different sizes of this fish and whether it was caught wild or farmed.

They are excellent grilled or barbecued as the flesh is firm and holds its shape well during cooking,

Yellowtail Kingfish is suited to dicing and adding to curries or soups.

Best for

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Preservation

Origin

How to Store

  • Fillet contains less or no bones
  • All cuts come with skin on
  • Weight includes bones
  • Weight indicated is the minimum what you will receive

How To Defrost Yellowtail Kingfish
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.

They are best when seared and cooked only to Medium Rare, as further cooking will result in a dry product.

Baking with aromatics wrapped in foil will help to retain moisture. As the flesh is firm and holds its shape well during cooking.
Yellowtail Kingfish is suited to dicing and adding to curries or soups.

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