【Reading】Hamachi

【English Name】Young Yellowtail

Hamachi is the name for yellowtail (buri) at a midpoint in its growth, mainly referring in the Kansai region to individuals about 40-60 cm in body length. Buri is a large migratory fish of the family Carangidae, known as the leading example of a "shusse-uo" (fish that changes name as it grows).

In the Kanto region it is called inada (35-60 cm) and in the Kansai region hamachi (40-60 cm), with the name differing by region. Once it exceeds 80 cm, it is called buri in every region. In kanji it is written 魬.

In the distribution field, there is also the practice of distinguishing farmed products as "hamachi" and wild ones as "buri" regardless of size. Aquaculture began to be commercialized in the early 1960s, with Hiketa in Kagawa Prefecture said to be the birthplace. The current main farming areas are Kagoshima, Ehime, Nagasaki, and Oita Prefectures, with Kagoshima Prefecture accounting for about one-third of national production.

As a sushi topping, it is characterized by moderate fat content and a clean flavor. Because advances in aquaculture technology allow it to be supplied at stable quality throughout the year, it is a standard topping used across a wide range from conveyor-belt sushi to high-end shops.

In terms of nutrition, per 100 g it contains 21.4 g of protein, about 1.7 g of DHA, and about 0.32 g of EPA, and is also rich in B vitamins and vitamin D.