Hamachi or Yellowtail as it is often referred to, is highly favored on the Japanese culinary scene. Its delicate, smooth, buttery texture and rich, smoky flavor make it a great fish to enjoy. Fisherman find Hamachi year round. Even more common during summer months in the Pacific Northwest.
Hamachi fillets arrive frozen. To thaw, place in refrigerator or submerge in cold water. Grill or sear Hamachi with light seasonings to enjoy its full bodied flavor. Customers traditionally prepare as sashimi or carpaccio.