Hamachi’s high fat content makes it a popular choice for grilling or broiling, as it remains moist and tender even when cooked at high temperatures.
Hamachi, also known as yellowtail, is a type of fish that belongs to the jack family Carangidae. It is commonly found in the Pacific Ocean, specifically in the waters around Japan and Hawaii, but can also be found in the Atlantic Ocean.
Hamachi has a sleek, torpedo-like body with a distinctive yellow stripe that runs along its lateral line. It has a silver-grey coloration on its upper body, and a white belly. Mature hamachi can grow up to 4 feet in length and weigh up to 40 pounds.
Hamachi can be found in both shallow and deep waters, typically in areas with strong currents. They are commonly found in rocky reefs, kelp forests, and around offshore islands.
Fishing and Seasonality
Hamachi is commercially and recreationally fished throughout the year, but the peak season for this fish is typically between April and November. It is caught using a variety of fishing methods, including longline, jigging, and trap fishing.
Hamachi is highly valued for its firm, fatty flesh and delicate flavor. It is commonly served as sashimi or sushi in Japanese cuisine, but can also be grilled, baked, or fried. Its high fat content makes it a popular choice for grilling or broiling, as it remains moist and tender even when cooked at high temperatures.
Hamachi populations are considered to be healthy, but there is some concern about the sustainability of the fishery due to high demand and potential overfishing. The Monterey Bay Aquarium's Seafood Watch program currently rates farmed hamachi from the US and Japan as a "Good Alternative" to wild-caught fish, but recommends avoiding imported farmed hamachi from Mexico and other countries due to concerns about environmental impacts and fish health.