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It is known as shiyu (鰤魚) in China, bang'eo (방어) in Korea, and buri or hamachi in Japan. Although it is frequently listed on menus as "yellowtail tuna", it is a fish of an entirely different family, the Carangidae, rather than the family Scombridae that includes tunas , mackerels , and bonitos .
These cultured species are increasingly used in raw sushi, where they are known as hamachi, buri, kampachi, and hiramasa. [7] Several trials are underway for land-based Seriola culture, [5] but currently, most Seriola fish are produced in cages, either in nearshore pens or in high-technology, submersible cages out in the open ocean. They are ...
The yellowtail amberjack, yellowtail kingfish, hiramasa or great amberjack (Seriola lalandi) is a large fish found in the Southern Ocean.Although previously thought to be found in all oceans and seas, recent genetic analysis restricts S. lalandi proper to the Southern Hemisphere waters. [3]
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 ...
Hamachi may refer to: Hamachi (fish), a Japanese amberjack or buri /yellowtail commonly used in sushi; Hamachi (software), a virtual private network (VPN) application; Hamachi, an uncommon Japanese family name written as 濱地 or 浜地; Hamachi, a fictional character in the manga Yōkaiden
Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [2] [4] Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea.
All fish in this article have true (visible) fish scales, an endoskeleton, fins, and gills (as opposed to lungs). The requirement for gills is not part of any religious rule, but biologically it is an identifying characteristic of true fish. Any animal lacking any of the latter three features is not a fish, and is therefore not valid for this ...
Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in a commercial inspection. Commonly used fish are tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake).