%20fillet,%201.1–1.3kg%20—%20sushi-grade%20Japanese%20amberjack%20with%20rich%20fatty%20marbling./strong/pulliWeight:%201.1–1.3kg%20whole%20fillet,%20skin%20on/liliSushi-grade%20hamachi%20—%20the%20standard%20for%20high-end%20Japanese%20restaurants/liliSlice%20raw%20for%20sashimi%20or%20sear%20the%20skin%20for%20hamachi%20tataki/liliUK-wide%20insulated%20next-day%20delivery/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/HamachiAmberjack-Fillet-180-210g1-Custom-1-1.jpg)
Pack details
- One whole hamachi (Japanese amberjack / yellowtail, Seriola quinqueradiata) fillet, 1.1–1.3kg
- Skin on, pin-boned, sushi-grade
- Rich fatty marbling — melts on the tongue, the buttery-est sushi fish
How to prepare
- Defrost in the fridge for 24 hours, pat dry
- Sashimi: trim away the bloodline, slice across the grain into thin 3–4mm slices, serve with soy, wasabi and grated daikon
- Tataki: blowtorch the skin or sear briefly in a smoking-hot pan for 10 seconds a side, slice and dress with ponzu
- Hamachi crudo: thin slices with yuzu, jalapeño, olive oil and sea salt
- Or grill collar/belly cuts — classic Japanese izakaya
Sourcing and delivery
- Hamachi from accredited Japanese / Pacific aquaculture suppliers
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
