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Sashimi, Hiramasa (Yellowtail Amberjack, or Kingfish)

Sashimi, Hiramasa (Yellowtail Amberjack, or Kingfish)

Sashimi, Hiramasa (Yellowtail Amberjack, or Kingfish)

If you happen to find it on the menu, NEVER miss it. Hiramasa (Yellowtail Amberjack, or Kingfish) is one of the highest-end fishes. And they are difficult to find, because of the limited volume.

Some call them ”prince of the blue-backed fish”. Because of their less oily, not too heavy, refined taste with class. They swim at a maximum speed of 25-30 miles (40-50 km) per hour. So some call them “sprinters of the sea”.

The volume caught in the wild is limited. They are farmed in some areas, but the production volume is not stable. You can never find them at supermarkets. You might find them only at very expensive restaurants.

Hiramasa looks similar to its cousins, Buri (Yellowtail) and Kanpachi (greater amberjack). The adult fish is the biggest among the cousins. They say specimens less than 3 feet (1 meter) are the best for Sashimi.

Hiramasa filleted by Syosaku Deba Knife

Fig.1 Hiramasa filleted by Syosaku Deba Knife

The majority of Sushi and Sashimi connoisseurs would rank Hiramasa as highest in taste.

Buri comes into season in the winter, known as Kan-Buri (Winter Yellowtail). Just before the spawning season, they are very nutritious and rich in good fatty acids. But they lose the richness during the summer season.

Hiramasa is less fatty, and has a firm flesh. But their complex flavors and lovely umami are highly appreciated. Hiramasa’s spawning season is from spring to early summer. It’s similar to Buri. But Hiramasa recovers very quickly, and they have stable quality all year round.

The Hiramasa season is often said to be from June to summer. But it is partly because Buri is not appreciated during this season. And partly because the volume of the wild caught increases in summer. Actually, you can enjoy Hiramasa regardless of the season.

Similar to the cousins, Hiramasa is very rich in the omega-3 fatty acids, protein, vitamins, and minerals. They are excellent for your health.

I hear Hiramasa Kingfish is popular among anglers in Australia, too. I’m very curious how they cook the fish and like the taste. If you have an experience with Hiramasa, please share it.

For more details, send us an email at info@syosaku-japan.com.

If you like it, share with the buttons at the bottom of the page.

Thank you!
Toshi

Sashimi, Hiramasa (Yellowtail Amberjack, or Kingfish) sliced by Syosaku Sushi Knife on Syosaku Urushi Glass Flat Dinner Plate Pure White with Gold Leaf, Dishwasher Safe.

Fig.2 Sashimi, Hiramasa (Yellowtail Amberjack, or Kingfish) sliced by Syosaku Sushi Knife on Syosaku Urushi Glass Flat Dinner Plate Pure White with Gold Leaf, Dishwasher Safe.

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Syosaku Japanese Best Sharp Kitchen Chef Knife Molybdenum Vanadium Clad Stainless Steel with Bolster, Gyuto 7-inch (180mm) Dishwasher Safe
Will Holland
It was a gift.

It was a gift to my daughter. She and her husband enjoy cooking together. And they only want dishwasher tolerant kitchen utensils. So I had this impressive knife sent to them to use. And they absolutely love it. They said it is by far the sharpest knife they own.

K
Syosaku Japanese Multi Purpose Best Sharp Kitchen Chef Knife Damascus ZA18 69 Layer Octagonal Walnut Handle, Santoku 7-inch (180mm)
Kendall DaCosta
It’s unreal beautiful!

The Knife………….. is unbelievably gorgeous. Razor sharp, comfortable in hand and beautifully crafted.

G
Syosaku Japanese Urushi Glass Flat Dinner Plate 11-inch (28cm) Majestic Green with Gold Leaf, Dishwasher Safe
Gil Asakawa
Syosaku is a top-notch brand, great products

The company sells amazing Japanese knives (I have several), but these Urushi lacquer plates are unique and incredibly beautiful. We have two plates and they're so gorgeous we display them as art pieces....

J
Syosaku Japanese Best Sharp Kitchen Chef Knife Molybdenum Vanadium Clad Stainless Steel with Bolster, Gyuto 7-inch (180mm) Dishwasher Safe
Joseph Pietrolungo
Excellent Knife!!!

This is a wonderful knife. Well balanced good feel and very sharp. Hopefully will sharpen as well over time. Very good value as well. I have done very expensive Japanese knives, thus one compares pretty well. Great for any kitchen and all purpose use!

S
Syosaku Japanese Best Sharp Kitchen Chef Knife Premium Molybdenum Stainless Steel, Gyuto 9.5-inch (240mm)
Stella
Good

It is important for a sushi chef to have a good knife. Very sharp, make cut sashimi a lot easier and faster, highly recommend it.

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