Hamachi, also known as Japanese amberjack or yellowtail, is a species of jack fish that is prized for its exceptional flavor and texture. These fish are farm-raised in Japan to exacting standards: yellowtail have an optimal size for best taste due to their increasingly higher fat content as they age. Their naturally high fat content results in full flavored flesh that is delicious both raw and cooked. Hamachi is incredibly high in umami with a rich, buttery taste and distinctive citrus-like acidity.
The belly cut is the least plentiful and most prized portion of the fish. It has the highest fat content which makes it great for torching or searing lightly before being used for nigiri sushi or sashimi. It tastes best when eaten warm or at room temperature when the rich marbling softens and becomes meltingly soft texture.
These sashimi blocks (saku) are trimmed and ready for use in various raw or cooked preparations such as sashimi, sushi, or poke bowls. For best taste, we recommend eating it within 2 days or freezing it for up to two weeks.