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Arrange the sliced hamachi on a plate, being careful not to overlap slices. Coat the fish evenly with the Key lime juice. Spoon 6 tablespoons of the vinaigrette over the fish and season with salt ...
The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a species of jack fish in the family Carangidae, native to the northwest Pacific Ocean. It is known as shiyu ( 鰤魚 ) in China , bang'eo ( 방어 ) in Korea , and buri ( 鰤 ) or hamachi ( 魬 ) in Japan .
A yellowtail may be any of several different species of fish. Most commonly the yellowtail amberjack Seriola lalandi is meant. In the context of sushi , yellowtail usually refers to the Japanese amberjack , Seriola quinqueradiata .
Seriola dorsalis, the California yellowtail is a species of ray-finned fish of the family Carangidae. [2] This species is also known by several alternate names, such as yellowtail jack [ 3 ] amberjack, forktail, mossback, white salmon and yellowtail tunis or tuna [ 4 ] or by its Spanish name jurel.
The yellowtail damselfish (Microspathodon chrysurus) is a species of damselfish native to tropical areas such as the Caribbean coast of Panama. Damselfish are abundant in coral reef environments. The International Union for Conservation of Nature lists this fish as being of “least concern”. The species is exploited on a minor scale, for ...
The longfin yellowtail has a less elongated, more flattened body than most jack species. Their dorsal fin and anal fins are elongated, and their outer edges have a definite sickle shape. The first rays of the almaco dorsal fin's longest parts are nearly twice as long as the dorsal spines, also different from other jacks.
Yellowtail snapper can be caught on a variety of baits, including both live and frozen shrimp, squid, and a variety of live and frozen minnows or smaller baitfish. Yellowtail tend to be wary fish, and the appearance of larger predators, such as dolphins or sharks, can scare off schools until the predator leaves the area.
Japanese yellowtail (Seriola quinqueradiata) accounts for more than 80% of global annual production. These cultured species are increasingly used in raw sushi, where they are known as hamachi, buri, kampachi, and hiramasa. [7]