【Reading】かぼすぶり

【English Name】Kabosu Yellowtail (Kabosu-fed Farmed Buri)

Kabosu-buri is a brand of farmed yellowtail (buri) born in Oita Prefecture. Its greatest feature is that it is raised on feed blended with kabosu, a specialty product of Oita Prefecture; together with "kabosu-hirame" (flounder) and "kabosu-hiramasa" (goldstriped amberjack) produced by the same method, it is counted among the prefecture's leading seafood brands.

Ordinary farmed yellowtail has the problem that, compared with kanpachi and hiramasa, the bloodline (chiai) part discolors quickly and its appearance loses freshness easily. With kabosu-buri, the antioxidant action of the polyphenols and vitamin C derived from kabosu is said to maintain the redness of the bloodline for about 20 hours longer than ordinary farmed yellowtail.

In flavor, it has a light aftertaste with suppressed heaviness of fat, and is highly rated for its good texture and flavor. Production areas are centered on the southern coastal areas of Oita Prefecture, such as Usuki, Tsukumi, and Saiki cities. The shipping period is mainly October to March, with its season in winter.

In terms of cooking and eating, sashimi and carpaccio that bring out the light character of its fat are favored, and a hot-pot preparation in which the yellowtail is thinly sliced and quickly dipped in broth is also well received. As a sushi topping, the balance of fat and acidity stands out, making it a piece (ikkan) befitting winter nigiri.