Yellowtail amberjack

A sea fish with firm pinkish-white fatty meat and a clean mildly sweet taste, prized in Japanese cuisine, for sashimi, sushi, tataki and grilled steaks.

Yellowtail amberjack (hamachi, buri) is a sea fish with firm pinkish-white fatty meat, an oily texture, a clean mildly sweet taste and few bones, particularly prized in Japanese cuisine. It is eaten raw as sashimi and sushi, made into tataki, crudo and ceviche, fried and grilled as steaks, baked as the collar and braised in soy sauce (buri no teriyaki).

Recipes with this ingredient

Yellowtail and Smoked Eel SandwichAuthor's cuisine | Appetizers

This exquisite sandwich is a true work of culinary art, combining the delicate freshness of yellowtail with the rich, smoky aroma of smoked eel. The toasted brioche with a golden crust serves as the perfect base for a refined seafood mixture soaked in a sauce of mayonnaise, lemon zest, and green onions. The light acidity of lemon juice enhances the depth of flavor, while the delicate lemon jelly adds subtle sweetness and freshness. Chilled green onions provide a crunchy texture to the sandwich and complete the harmony of flavors. This dish is an ideal choice for gourmets who appreciate the balance of classic and unexpected combinations.