Search results
Results from the WOW.Com Content Network
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]
The yellowtail amberjack (or yellowtail kingfish as it is known in Australia) is a highly mobile pelagic species, and tends to either form single-species schools, or combine with southern bluefin tuna (Thunnus maccoyii) and silver trevally (Pseudocaranx dentex). They prefer water temperatures of 17‒24 °C.
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. Other species called simply "yellowtail" include: Atlantic bumper, Chloroscombrus chrysurus
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).
Buri (鰤): adult yellowtail (cooked or raw) [1] [2] [3] [5] Hamachi (魬, はまち): young (35–60 cm) yellowtail [9] [3] [5] Engawa (meat close to the fin of a flounder) nigirizushi. Dojo (ドジョウ): Japanese loach [3] Ei (エイ): skate [3] Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish [3] Fugu ...
2. Japanese Chin. Average Height: 8-11 inches Average Weight: 7-11 pounds Temperament: Mellow, Regal Shedding Factor: Moderate Activity Level: Low to Moderate Life Expectancy: 10-12 years A member ...
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).