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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 .
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]
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 .
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 ...
Japanese radish: among many varieties of vegetables eaten fresh, it is said that the flavor stands out when tasted within a couple of hours after harvesting, and called sashimi vegetables instead of very fresh salad. [19] Konnyaku: cut into short thin strips resembling puffer fish meat, thus called yama fugu (mountain puffer fish) in some ...
In the first tataki method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). [1] Food so prepared can also be served like sashimi with soy sauce and garnishes.
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Japanese amberjack served as a raw dish in Daegu, South Korea Other species exist in other parts of the world, such as: yellowtail amberjack (including the Asian yellowtail, the California yellowtail, and yellowtail kingfish or southern yellowtail), Almaco jack , and Japanese amberjack (five-ray yellowtail).
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