We Deliver Tuesday - Friday & Saturday (At extra charge). Orders delivered up to 9pm. Next day delivery cut off is 2pm. Minimum order £30
Showing all 4 resultsSorted by popularity
Frozen Hamachi (yellowtail) is the kind of fish you buy for a very specific payoff: a clean, buttery bite for raw-style plates, or a rich, satisfying cut that stays juicy when cooked. At frozenfish.direct, the label tells you exactly what you’re getting—cut, size, and format—so you can order with certainty and get straight to the result you want, whether that’s neat slices for a sharing platter, thick centre-cut portions for a weeknight dinner, or larger sides for a crowd. No guesswork, no “mystery pack”: just Hamachi chosen for reliable texture and flavour once it’s thawed.
We offer all types of frozen Hamachi in the formats people actually shop for: fillets, portions, steaks, whole sides/large fillets, whole gutted fish, and speciality lines such as smoked/cured products and sashimi-style cuts when stocked.
We ship via DPD overnight courier in a polystyrene insulated box with dry ice, designed to keep fish frozen on arrival.
To choose quickly, decide on the cut, the weight band, and how you plan to cook it, then pick the pack that fits your menu and headcount.
Frozen Hamachi isn’t a compromise purchase — it’s a control purchase. Freezing gives you a repeatable starting point: reliable weights, predictable yield, and less “mystery loss” from trimming, drip, or last-minute changes in condition. That matters when you’re ordering for a weekend service, stocking the freezer for family meals, or just trying to stop good fish becoming expensive waste.
On our side, the goal is speed and stability. We describe Hamachi as flash-frozen at very low temperatures right after it’s caught, so the quality you buy is the quality you cook. (Frozen Fish Direct) Where the product line supports it, we also state a tighter processing window on-site: fish is filleted, packed, and frozen within 3 hours of being caught. (Frozen Fish Direct) That isn’t marketing glitter — it’s the whole point of frozen done properly: lock in a moment, then protect it all the way to your freezer.
“Fresh” can be excellent, but it’s a moving target. It can spend time on a boat, in chilled storage, in transit, and on a counter — and every handover adds hours. Frozen simply stops the clock at a known point, so what you receive is consistent week to week.
Pick the cut that matches your pan, your timing, and your appetite.
When you order Frozen Hamachi from frozenfish.direct, the job is simple: keep the fish properly frozen from our freezer to yours, without drama. That’s why every order is “Dispatched by DPD overnight courier.” and “Packed with dry ice in a polystyrene insulated box” — a proven combination designed to protect temperature during transit. The insulated box slows heat gain from the outside world, and the dry ice provides a deep-cold buffer that helps keep your Hamachi frozen on arrival, even when the delivery van and doorsteps aren’t exactly Arctic.
Delivery timing is handled to stay accurate and predictable. Orders placed before the stated cut-off are prepared for next working day delivery on eligible days, and the checkout calendar controls the valid delivery dates available to you. That means you’re not guessing: you choose from the dates we can genuinely service, based on dispatch schedules and where your parcel needs to go.
When your box arrives, treat it like a cold-chain handover rather than a “wait until later” parcel. Bring it inside promptly, open the outer packaging, and move the Hamachi straight into your freezer so it stays hard-frozen. If you’re not using it soon, keep it sealed in its original packaging and follow the on-pack storage guidance for best quality over time.
Dry ice is normal in frozen logistics, but it does need a bit of common sense. Don’t handle it with bare skin — use gloves or a cloth if you need to move packs around — and give the area a little ventilation as it naturally turns into gas. Don’t put dry ice into an airtight container, and keep it well away from children and pets. The aim isn’t to make you nervous; it’s just to keep the cold working in your favour, right up to the moment your Hamachi hits the freezer.
Buying Hamachi should feel clear, not guessy. That’s why each listing on frozenfish.direct is built around the details you actually use in the kitchen, not fluffy adjectives. On every Hamachi product you’ll see the practical buying fields up front: the cut (fillet, portion, steak, whole side, whole fish), the weight or pack size, and—where it’s relevant—the prep choices that change how you cook and serve it. If it’s offered skin-on or skinless, we state it. If it’s boneless or pin-boned, we make that clear too, because those aren’t tiny technicalities—they’re the difference between “easy midweek” and “hands-on prep”.
Where a product is wild or farmed (when that distinction applies), it’s shown on the product details so you can choose based on your preference for flavour profile, fat level, and consistency. The same goes for origin and catch area: when it varies by item, we don’t make category-wide promises. We show it where it belongs—on the specific product page—so you’re deciding from the actual item in your basket, not a generic claim.
Allergen information is handled plainly. Hamachi is fish, and it’s clearly flagged as such. For any speciality lines—smoked, cured, seasoned, or “ready for a specific use”—you’ll also see the ingredients listed so you know exactly what’s in the pack beyond the fish itself.
Cut drives cooking. Weight drives timing. Skin drives texture.
Bones drive prep. Pin-bones drive attention. Fillet shape drives portioning.
Origin informs preference. Method informs fat level. Pack size informs value.
Treat frozen Hamachi like you would a good ingredient: keep it cold, keep it protected, and don’t rush it unless you’re deliberately cooking from frozen. For storage, the rule is simple — keep it properly frozen and minimise air exposure. Most packs are vac packed, which helps, but it’s still worth keeping everything flat and snug in the coldest part of the freezer to reduce freezer burn. Rotate your stock as you would in a professional kitchen: older packs forward, newer packs behind. It’s a small habit that keeps texture consistent and stops “mystery fillets” appearing at the back of the drawer.
For defrosting, the best default is a quiet, controlled thaw in the fridge. Keep the fish contained (still in its pack if sealed, or in a covered tray if opened) and plan for drip loss — even well-frozen fish will release some moisture as it comes back to temperature. That moisture is normal, but it’s also the main reason fish can turn watery or a bit soft if you let it sit in its own liquid. When you’re ready to cook, lift it out, give it a gentle blot, and pat dry. That one step does more for a clean sear than any fancy trick, especially on skin-on pieces where you want the surface to crisp rather than steam.
Texture-wise, expect Hamachi to be naturally on the richer side. The firmness should come back nicely with a slow thaw, and the fattier cuts tend to forgive heat and handling better than very lean fish. Portions are particularly portionable and predictable once thawed, while a larger fillet or whole side benefits from being supported as it defrosts so it doesn’t bend and shed more liquid.
On refreezing: keep it conservative. If you’ve thawed it in the fridge, kept it clean and contained, and the pack guidance allows it, you may be able to refreeze — but quality usually takes a hit (more drip loss, softer flake). If there’s any doubt, don’t refreeze. Follow the on-pack storage and handling instructions, especially for pin-boned cuts or any speciality items with added ingredients.
Start with a properly dried surface — moisture is the enemy of crisp, so aim for a tacky-dry finish on the skin and the flesh side. Use a hot pan with a thin film of fat, lay the fish skin-side down, then leave it alone until you see the edges turning opaque and the skin sounding “frier” than “sizzler.” Press lightly at the start to keep full contact, then back off and let the skin render and crisp without tearing. When the skin is properly crisp, finish gently on the flesh side or in a lower heat zone so the centre stays juicy and the fat stays clean rather than oily. Dry surface equals better sear. Gentle finish protects moisture. Resting evens temperature.
Oven roasting is your “even heat, clean result” option for fillets and larger cuts, especially when you want a juicy centre without chasing a hard sear. Roast until the flesh turns from translucent to opaque and the surface looks lightly set, with a subtle give when you press the thickest part. If the fish starts to weep aggressively or the surface tightens and splits, you’ve pushed past the sweet spot — back off next time and let carryover do the last bit. Thickness changes timing. Fat content changes forgiveness. Skin changes crisp.
Portions are built for repeatability: keep the heat gentle to medium and let the fish cook through without browning too hard too fast. Watch for the “line of doneness” creeping up the side — when most of the thickness has turned opaque, you’re close, and you can finish with a brief, softer heat to protect moisture. The best cue is texture: the flesh should separate into moist flakes with light pressure, not crumble dry or turn cottony. Rest briefly off the heat so the temperature evens out and the juices settle. Dry surface equals better sear. Gentle finish protects moisture. Resting evens temperature.
Steaks are the high-heat specialist: they hold shape, take grill marks well, and tolerate more aggressive cooking than delicate portions. Set up a hotter zone and a gentler zone; sear to build colour, then slide to finish without scorching the outside. Watch the edges — when they turn opaque and firm up, the centre is usually nearing that juicy, slightly yielding finish. Pull a touch early and let it rest; the centre will relax into a clean, juicy bite rather than tightening. Thickness changes timing. Fat content changes forgiveness. Skin changes crisp.
Cured, smoked, or sashimi-style Hamachi products have different handling expectations and may be ready-to-eat or ready-for-specific uses — follow the product details on the item you’ve chosen.
Hamachi is an oily fish with a naturally rich texture, and it’s widely recognised as a protein-rich choice that’s commonly associated with omega-3 fats. That combination is a big part of why it eats “buttery” compared with lean white fish: you get satisfying flakes, a fuller mouthfeel, and a finish that stays succulent when it’s cooked with a light hand.
Keep the details honest and product-specific, though. Nutrients vary by species, cut, and whether the fish is wild or farmed, and even the same fish can present differently depending on portion size, trim, and whether it’s skin-on or skinless. That’s why the most useful nutrition view is the one tied to the exact item in your basket — check the product details for the clearest guidance on what you’re buying.
From a cooking perspective, the “nutrition” story links back to outcomes: more natural fat often means more forgiveness in the pan or oven, and a richer bite when served simply. Leaner trims can cook a little faster and benefit from gentler heat, while fattier cuts tend to stay juicy and handle higher heat without drying out as quickly. Texture follows the cut.
Hamachi can sit comfortably in a balanced diet alongside vegetables, grains, and lighter sides — not as a miracle food, just as a dependable centrepiece that delivers satisfaction without needing heavy sauces to feel complete.
Choose the cut that matches your plan, then let the product details do the precision work — that’s how you buy with confidence and cook with control.
Hamachi isn’t a single “one-size-fits-all” product — it’s a category where method, origin, and handling can change the eating experience. That’s why we keep this simple and shopper-led: we show method and origin details per product so you can choose what fits your preferences, rather than making sweeping promises that can’t be guaranteed across every SKU.
On frozenfish.direct you’ll typically see the practical provenance fields on each item: whether it’s farmed or wild where applicable, and the origin information shown on the product details (because it can vary between products, batches, and supply routes). Some lines may also include additional notes such as skin-on/skinless, trim style, and whether the product is a straightforward cut or a prepared speciality item — all useful context when you’re deciding what belongs in your basket.
This category can include farmed Hamachi, classic Hamachi fillets, and wild Hamachi items where stocked, alongside speciality lines like smoked or cured products when available. Those aren’t “better” or “worse” by default — they’re different choices for different preferences, budgets, and menus. A farmed fillet can be reliably consistent; a wild option (when stocked) can appeal to customers who prefer that route; smoked/cured lines suit specific serving plans and expectations.
Provenance supports preference. Clear labels support trust. Evidence supports claims.
If a detail matters to you — farmed vs wild, origin, preparation method, ingredient list for cured items — use the product details as the deciding factor. That’s the cleanest way to buy responsibly without relying on vague, category-wide statements.
Frozen Hamachi can be as good as “fresh” — but only if you’re comparing like with like. The real comparison isn’t frozen versus fresh as labels; it’s time and handling versus a locked-in moment of quality. “Fresh” fish can be excellent, but it still travels through a supply chain where hours (and temperature swings) add up. Frozen, done well, is different: it’s about freezing at a known point in time so the texture and flavour you bought is the texture and flavour you cook.
Texture is where people notice the difference first, so it’s worth being honest. Freezing can affect moisture and firmness if the fish is mishandled — slow freezing, damaged packs, thawing and refreezing, or leaving it exposed to air can lead to a watery feel, softness, or dull flavour. That’s exactly why packaging and process matter. When fish is frozen quickly, kept properly sealed, and defrosted with a bit of care, you keep the clean, rich character Hamachi is loved for.
That’s also how frozenfish.direct is set up to work: Hamachi is processed and frozen within hours, then shipped in insulated packaging with dry ice designed to keep it frozen through transit. The goal is simple: reduce variables. Stable cold, sealed packs, and controlled dispatch mean you start cooking from a consistent baseline rather than guessing how “fresh” has behaved on its journey.
So what should you buy, depending on how you’ll use it?
For midweek, portions are the easiest win: predictable sizing, quick turnaround, less waste, and repeatable results. For high-heat cooking, steaks are the confident choice: they hold their shape, tolerate grilling and pan heat well, and keep a juicy centre when you don’t overwork them. For entertaining, a large fillet or whole side gives you flexibility — roast it as a centrepiece, portion it your way, or prep ahead for multiple meals with a consistent finish.
Fresh can be brilliant, but it’s not automatically better — it’s just more variable. If you want predictable results, frozen is the easier way to make Hamachi a routine.
“Watery” Hamachi is almost always a thawing problem, not a fish problem. When fish freezes, tiny ice crystals form inside the flesh. If it’s thawed too fast or too warm, those crystals melt and rupture more of the muscle structure, so the fish can’t hold on to its natural juices. The result is drip loss: liquid pooling in the pack, softer texture, and a duller bite. The same thing happens if the fish goes through repeated thaw/refreeze cycles — each cycle pushes more moisture out and leaves the flesh looser and wetter.
The best practice is boring for a reason: it works. Defrost in the fridge, keep the fish contained, and keep the packaging intact if it’s vac packed. The aim is controlled, gentle thawing so the meltwater doesn’t get a chance to wreck the texture. If the pack isn’t vacuum sealed (or if you’ve opened it), place the fish in a covered container to stop it drying out, and try to keep it from sitting in its own liquid — a simple rack or an upside-down plate inside the container helps. Once thawed, open the pack, drain any liquid, and pat dry the surface thoroughly. A dry surface cooks better, sears cleaner, and stops “steaming” in the pan.
Cut makes a difference:
Portions are the easiest. They thaw more evenly, they’re more forgiving, and you’re less likely to end up with a wet centre and a warm edge. They’re also “portionable” by design, so you get predictable results.
Thick fillets need more patience. The outside can soften before the middle has properly thawed if you rush it, which is a fast track to a watery feel. Keep the pack intact, go slow in the fridge, and don’t be tempted by counter-top defrosting.
Steaks behave differently again: the shape holds up well and they tolerate higher-heat cooking, but they can still dump liquid if thawed too quickly. Treat them like thick cuts — steady fridge thaw, drain well, pat dry, then cook with confidence.
As a backup, some Hamachi cuts can be cooked from frozen (method matters and the finish is different). That’s worth using when time is tight, but for the best texture, defrosting properly is the main play.
Good defrosting is texture control.
Wild vs farmed Hamachi isn’t a “good vs bad” question — it’s a preference and dish question. Both can be excellent when they’re handled well, and the smartest choice is the one that matches how you plan to cook and serve it.
Here’s the practical way to think about the typical differences. Farmed Hamachi often has a higher and more consistent fat level, which can mean a richer mouthfeel and a more predictable result from pack to pack. That extra fat also makes it more forgiving in the pan or on the grill: it resists drying out and stays juicy even if your timing isn’t perfect. You’ll often see farmed options offered in consistent cuts like Hamachi fillets and portions, which suits repeatable midweek cooking.
Wild Hamachi items may have a firmer bite and a slightly more pronounced “sea” character, depending on species, season, and where it was caught. Because wild fish can vary more, the eating experience can be more variable too — which some people love. Flavour intensity and texture can shift across batches, and the price can reflect availability and supply chain reality. That doesn’t make it “better”; it just makes it different.
In all cases, treat the product details as your source of truth. On frozenfish.direct, each item shows whether it’s wild or farmed and where it comes from, so you can choose with your eyes open rather than guessing at category level. The range you see may include farmed Hamachi items, wild Hamachi items, and Hamachi fillets in different weight bands and trims.
For pairing and cooking outcomes, think in simple physics:
The buyer shortcut that keeps you out of analysis paralysis: Choose by cooking method first, then by origin and method.
Picking a Hamachi cut is mostly about one thing: predictable outcomes. You’re not buying “fish” in the abstract — you’re buying thickness, surface area, and (sometimes) skin, and those choices decide whether you get crisp edges, a juicy centre, or an easy no-drama dinner.
Start with the plan-to-cut map:
Weeknight meals → portions or skinless fillets. Portions are the “set-and-forget” option: consistent weight, predictable thickness, and quick turnaround. Skinless fillets (especially smaller ones) give you flexibility — pan, oven, air fryer — without needing a full breakdown session in your kitchen.
Grilling → steaks, or skin-on cuts where available. Steaks are built for heat. They hold their shape, tolerate higher temperatures, and give you that edge-to-centre contrast without falling apart. Skin-on can add an extra “win condition” — crisp skin — as long as you treat it like a surface, not a garnish.
Entertaining → whole side or large fillet. This is the showpiece cut. It’s ideal when you want to roast a single piece, slice your own portions, or serve something that looks deliberate. A larger cut also lets you choose doneness by slice: thinner end for the “cooked through” crowd, thicker centre for the “juicy” crowd.
Prep-it-yourself → whole gutted fish. This is for people who want control (or just enjoy the craft). You can break it down into portions, roast it whole, or slice strategically depending on the dish. It’s the most hands-on option, but also the most flexible.
Special occasions → smoked/cured lines. These are “ready for a specific use” items — less about improvising, more about serving with confidence. They’re ideal when you want a planned outcome and minimal kitchen faff.
Two levers matter more than everything else: thickness and skin. Thickness decides timing and how forgiving the fish is. Skin changes texture and technique — it can go crisp and savoury, or it can go soft if you don’t manage the surface.
If you only buy one thing: choose portions. They’re the easiest route to repeatable results, minimal waste, and fast meals — and once you like the flavour and texture, you can graduate to steaks or a whole side.
Pick the cut that matches your heat source and your timing.
Yes — often you can cook Hamachi from frozen, but method matters.
The reason is simple and annoyingly physical: frozen fish carries extra surface moisture, and moisture is the enemy of a clean sear. When a piece is still icy, the outside wants to steam before it browns, so a ripping-hot pan can give you a pale, wet surface while the centre is still catching up. Thickness makes it harder, too: a thick fillet or steak needs enough time for heat to reach the middle, which can tempt you to overdo the outside.
That’s why oven, air-fryer, or a covered pan tends to be more forgiving than trying to pan-sear straight from frozen. Those methods heat the fish more evenly, manage moisture better, and give you a reliable “cooked through but still juicy” result — especially with portions and thinner cuts.
A safe, practical way to do it is straightforward. Take the fish out of its packaging and separate pieces if they’re stuck together. If there’s surface ice or frost, give it a quick rinse under cold water just to remove the loose ice, then pat dry thoroughly with kitchen paper — top, bottom, and edges. From there, start with gentler heat to bring the fish up evenly: oven/air-fryer works well, or a pan with a lid and a small splash of water to create controlled steam. Once the fish has softened and the surface looks dry rather than icy, you can finish hotter to build colour — a quick blast in the air-fryer, a hotter oven finish, or a final uncovered pan finish. Adjust to thickness, and where product guidance exists, follow the on-pack instructions.
When should you not cook from frozen? If you’ve got a very thick piece and you want a perfect, restaurant-style sear, you’ll usually get a better result by defrosting first so the surface can dry properly. Also, speciality cured or sashimi-style Hamachi products should be handled exactly as the product details state — those are made for specific uses, not improvisation.
Frozen-to-oven is the weeknight cheat code when you need Hamachi now.
Frozen Hamachi can last a long time in the freezer, but there are two different “clocks” running: safety and quality. From a safety point of view, properly frozen fish stays safe for a very long time because the cold stops bacteria from growing. From a quality point of view, though, texture and flavour can slowly drift — not because the fish “goes off”, but because the freezer is a harsh place and small changes add up over time. That’s why you’ll often see storage guidance on-pack: it’s less about danger and more about eating it at its best.
The main quality thief is freezer burn. Freezer burn is basically dehydration caused by air exposure: moisture migrates out of the fish and into the dry freezer air. You’ll spot it as dry, pale or greyish patches, a duller colour, and sometimes a slightly tough, cottony texture once cooked. It isn’t usually unsafe, but it can make Hamachi feel less silky and less “fatty-clean” in the mouth — especially on leaner cuts.
Avoiding freezer burn is mostly about air management and steady cold:
Keep packs sealed and intact. If a vacuum pack is tight and undamaged, it’s doing the hard work for you by reducing the air around the fish. If you open a pack and don’t use it all, re-wrap the remaining fish as tightly as you can with minimal trapped air, or move it into a freezer bag and press the air out before sealing.
Minimise air exposure in the freezer. Don’t leave fish loosely wrapped, and don’t “peek” and re-pack repeatedly. Every extra minute unsealed is a chance for dehydration.
Store flat where you can. Flat packs freeze and re-freeze more evenly, stack neatly, and are less likely to get crushed or punctured — which helps keep the seal reliable.
Rotate your stock. Put newer packs behind older ones so you naturally use the older fish first. This keeps you eating Hamachi at peak quality rather than discovering a long-lost pack months later.
Keep the freezer stable. Frequent warming and cooling (overfilling, leaving the door open, or a freezer that struggles) encourages ice crystals and texture changes. Steady cold protects firmness and keeps drip loss lower when you defrost.
If you want a simple rule of thumb, think in terms of “best eating” rather than hard deadlines: use the on-pack storage guidance, and aim to enjoy frozen Hamachi while it still looks vibrant, feels well-sealed, and hasn’t had a long, air-exposed life in the back of the drawer.
Good packaging and steady cold are what keep Hamachi tasting like Hamachi.
