%20skin-on%20fillet%20—%20the%20buttery-textured%20premium%20sushi%20fish,%20200–250g./strong%20One%20of%20the%20most%20prized%20fish%20in%20Japan,%20where%20it’s%20called%20hamachi%20or%20buri./pul%20%20listrongPack:/strong%201%20fillet,%20200–250g,%20skin%20on/li%20%20listrongSpecies:/strong%20Japanese%20amberjack%20/%20yellowtail%20(emSeriola%20quinqueradiata/em)/li%20%20listrongCatch:/strong%20wild-caught%20Pacific/li%20%20listrongUse:/strong%20sashimi,%20nigiri,%20crudo,%20sear/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/HamachiAmberjack-Fillet-180-210g1-Custom-1.jpg)
One wild-caught Japanese amberjack / yellowtail (Hamachi) fillet, 200–250g, skin on. Seriola quinqueradiata, called hamachi or buri in Japan, is greatly prized for sushi and sashimi: mild, buttery, with a firm-but-tender texture and rich oil content. Native to the Pacific from Japan to Hawaii. The sushi-counter premium fish, brought into UK kitchens at portion-size.
Pack details
- Pack: 1 fillet, 200–250g
- Form: skin on
- Species: Japanese amberjack / yellowtail (Seriola quinqueradiata)
- Catch: wild-caught
- Storage: keep at −18°C; defrost overnight in the fridge before serving
How to serve hamachi
- Sashimi: slice thin against the grain, serve with soy, wasabi and pickled ginger.
- Nigiri: drape over small balls of seasoned sushi rice; brush with soy.
- Crudo: slice and dress with ponzu, citrus zest, jalapeno and good olive oil — the modern Italian-Japanese hybrid.
- Tataki: sear the skin and edges briefly in a smoking-hot pan, chill, slice; serve with ponzu.
- Grilled (yaki): the cooked Japanese-style preparation — grill skin-down for 3 minutes, flip for 1.
Pair with chilled sake (Junmai Daiginjo), a dry Riesling or an English sparkling.
Sourcing and delivery
Wild-caught Japanese amberjack / yellowtail, skin on. Dispatched frozen from our UK warehouse in insulated packaging.
