Our assortment from Japan

HAMACHI YELLOWTAIL

SERIOLA QUINQUERADIATA

SIZE: Whole 5,5-6,5 kg, Fillets 1,5-2 kg, Loins Skin on 0,5-0,6 kg

IDENTIFYING FEATURES: The japanese amberjack or Hamachi yellowtail, is a bony fish in the family carangidae. It is native to the northwest pacific ocean, from japan to hawaii and baja california. It is greatly appreciated in japan, where it is called hamachi or buri.

COOKING METHODS: They are eaten either cooked or raw, and are a seasonal favourite in the colder months when the meat must have higher fat content. Amberjack is typically thought of as a winter delicacy of toyama and the hokuriku region.

CATCHING METHODS: Some of the fish consumed are caught wild, but a substantial amount is farmed (about 120 000 tonnes per year). To populate the farms, every may, farmers fish for the small wild fry (called mojako), which can be found under fl oating seaweed. They scoop out the seaweed together with the mojako and put the mojako in cages in the sea.

MADAI/SEABREAM

PAGRUS MAJOR

SIZE: Whole 1,5-2 kg

IDENTIFYING FEATURES: Since a long time ago in Japan, because of Madai’s vivid body color and word play «Medetai», which means joyful, Madai has been recognized the indispensable high-class food at the time of celebration and the Shinto festivities. In comparison with the other fish, character of taste of Madai is less fat and light taste, but there is the peculiar fragrance and the taste, and also the falling of freshness is slower.

COOKING METHODS: Cooking for sashimi, grill, roast, deep-fry etc, whatever cooking, Madai is the tasty fish.