12/4/2023 0 Comments HamachiHamachi, or yellowtail, offers a number of nutritional benefits. It pairs beautifully with citrus, which you’ll see in my recipe below. If you’ve tried fresh hamachi sashimi, you know the flavor is delicate, rich, and slightly sweet. The flavor of the yellowtail collar is subtle and “clean.” The juicy texture of the meat can be compared to mackerel, but the taste is much milder. No matter what name you see on the menu, the raw fish should have pale pink flesh with a stripe of deep red coloring. What’s the difference? It all comes down to the age and size of the fish, and different regions of Japan will also name the fish based on the way it was caught (farmed vs. There are several names for this fish-Hamachi, Buri, Yellowtail, or Japanese Amberjack-depending on where you are. What Is the Difference Between Hamachi and Yellowtail? You can easily scrape the flesh off the cartilage with chopsticks. Typically, Hamachi is grilled or broiled until the skin is crisp and the inside is just cooked through. It is the fattiest part of the fish, making it naturally juicy, and there are two located in each yellowtail (one per side). Hamachi Kama (はまちのカマ) is the collar of the yellowtail located just above the gills and below the head. I promise the flavor of this fish, and the easy cooking method, will make it a favorite in your home, too! What is Hamachi Kama? This is a fish I always have on hand (fresh or frozen) because it takes no time to prepare (20 minutes), and I can make miso soup or quick side dishes at the same time. If you go to a Japanese sushi restaurant, you will most likely find Negihama Maki, or Yellowtail Scallion Roll, offered as a type of maki sushi. Of all the types of fish we eat in Japan, Hamachi (魬, はまち, ハマチ) is a favorite among home cooks and professional chefs alike. You just need four ingredients and 15 minutes to make this traditional rustic dish. From harvest to finished product in less than 3 hours.Also known as Grilled Yellowtail Collar, Hamachi Kama is a flavorful broiled fish that you will find on menus throughout Japan. Once processed into collars, fillets and ready to use loins, the Crown Toro Hamachi is frozen. The fish are dispatched using the famed Ikijimi technique. This diminishes flavor, texture and shelf life. Lactic acid damages the cellular structure of the fish. The extended time in the oxygenated water relaxes the fish and virtually eliminates the stress that creates lactic acid. Live fish are first transferred from the growing pens to the harvest site where they swim in oxygenated water for 16 hours. Crown Toro Hamachi’s patented process is 80% faster than that used by competing companies in Japan. From harvest to frozen in only 2 1/2 hours. Amazingly, 99.5% of blood is removed within 15 minutes from harvest! The fish is now clean and blood free and our patented solution is injected to lock in the natural color, moisture and maximum shelf life. Lactic acid causes cellular breakdown and has detrimental consequences to the flavor, texture and shelf life of a fish. The fast dispatch of the fish immediately interrupts the stress signals to the muscles of the fish that produce lactic acid. Ike Jime, “closing the fish”, is a process performed in seconds by the expert hands of the processors at Crown Toro Hamachi. The finest fish in Japan are killed using an ancient and humane method perfected by fisherman over the centuries. Harvest technique makes all the difference.
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