Yellow tail fish

Speaking of yellowtail, are you already drooling? Yellowtail is a top-tier ingredient in Japanese cuisine, especially its sashimi, which is truly irresistible. Today, let's talk about this delicious "aristocrat among fish."

Basic Characteristics of Yellowtail

Yellowtail, also known as hamachi, is a medium-sized sea fish belonging to the trevally family. It has a very unique appearance, with a yellow stripe running from head to tail, hence its English name, Yellowtail. Its black "eye shadow" is also very captivating. Yellowtail have a long growth cycle, taking about three years to grow from a few centimeters in juvenile to a mature 80-centimeter fish. Each growth stage has a different name; in Japan, it has over 100 different names. This phenomenon is called "Shusei-yu," meaning "to rise above others."

Types and Differentiation of Yellowtail Amberjack

The yellowtail family includes three main types: the high-bodied amberjack, the yellow-striped amberjack, and the five-striped amberjack.

1. High-bodied Amberjack: Also known as red amberjack or octopus amberjack. It has a relatively high, laterally compressed body with lighter-colored yellow stripes on its sides and a rounded posterior end of the upper jaw. The flesh of the high-bodied amberjack is red and white, firm, and sweet, making it ideal for raw consumption.

2. Yellow-striped Amberjack: Also known as green amberjack, and in Shandong and Liaoning provinces, it is also called yellow ox or yellow ox. The yellow-striped amberjack has a relatively flat body with a slightly rounded posterior edge of the upper jaw. There is no gap between the pectoral fins and the yellow stripes on the sides of the body. Its flesh is red and white, firm but elastic, and also sweet.

3. Five-striped Amberjack: Also known as oily amberjack. The body is relatively plump, with an acute angle at the posterior edge of the upper jawbone. The pectoral fins are located below the yellow longitudinal stripe on the side of the body, with gaps between them. The flesh of the five-striped yellowtail is red and white, with a delicate and soft texture. In winter, the oil content is even higher, hence the name "cold yellowtail," making it a high-quality sashimi ingredient.

Nutritional Value and Eating Experience of Yellowtail Amberjack

Yellowtail amberjack is highly nutritious, rich in DHA, protein, and vitamins A, B1, and B2. DHA, in particular, has a significant effect on brain health and can prevent cholesterol buildup. The eating experience of yellowtail amberjack is also fantastic, especially as sashimi; the flesh is incredibly fresh and melts in your mouth.

The taste of yellowtail amberjack varies depending on the season. Autumn is the season when yellowtail amberjack is at its fattest and most delicious. For sashimi, at least 4kg of fish is needed to ensure there are no fine tendons, and the belly portion is fully cooked. The flesh is fresh without being fishy, ​​rich in fat, and has a lingering sweetness from the fish oil when chewed slowly. This delicious experience is truly irresistible.

The sweet flesh and rich fat of yellowtail amberjack make it unforgettable. Whether eaten as sashimi or used in other dishes, it provides an ultimate taste experience.