What kind of fish is yellowtail (Buri) ??
Yellowtail (Buri) is a large migratory fish that is over 80 cm long, and has a rich flavor with a lot of fat on it. It migrates around Japan and around the Korean Peninsula, and is landed in various parts of Japan.
The best season for natural yellowtail is winter. Fatty yellowtails are available from November to February.Yellowtail at this time is called kanburi (cold yellowtail) and fetches a high price.
However, the quality of yellowtail caught in summer is not so good.
Therefore, yellowtail is actively farmed. Farmed yellowtails are attractive for their stable taste throughout the year.
The market price is said to be higher than natural. The development of technology is accepted as a new value, not as a substitute for nature.
Hamachi, hiramasa, and kanpachi are commonly confused fishes. Previously, hamachi and yellowtail were distinguished by size.
A fish whose name changes as it grows is called a “success fish” and is considered a lucky charm.
Nowadays, yellowtail and hamachi are not distinguished by size, and it has become common to call the farmed one hamachi.
Hiramasa and kanpachi are similar in taste to yellowtail, but are a different kind of fish.
In foreign countries, buri and hamachi are often written as yellowtail, and hiramasa and kanpachi are often written as amberjack.
Recipes using Yellowtail
Here are some recipes using Buri(yellowtail). : Each article has details, so be sure to check them out.
Yellowtail mizoreni
Yellowtail is seasoned with salt and simmered for a short time with grated daikon radish and Chinese cabbage.
Yellowtail Teriyaki
After grilling the yellowtail, I seasoned it with soy sauce and mirin. It’s versatile and requires only seasonings that are common at home.
Yellowtail sakamushi
“Sakamushi” is a cooking method that utilizes the properties of sake.
This dish is not limited to yellowtail, and can also be made delicious with cod, mackerel, chicken breast, shrimp, etc.This is the perfect menu for when you want to make a low-fat dish.
Buri daikon aradaki
Buri aradaki (buri daikon) is a fish dish that is indispensable in the Japanese winter.
Originally, buri daikon was made from the “ara” part of the fish. In recent years, fillets have become more common, and when “ara” is used, the dish is called aradaki.
(After eating yellowtail or sea bream as sashimi, the remaining parts around the bones and head are called “ara”. )
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