If you know anything about sushi, then you have probably heard of the name yellowtail, right?
What is Hiramasa you ask?
Hamachi, Yellowtail, Hiramasa, Kampachi, Buri… are all members of the amberjack family.
Hiramasa’s name is given to differentiate sashimi grade amberjack from wild amberjack.
Like all living things, flavor and texture are tremendously different throughout its lifespan, due to size and age.
Hiramasa are typically small and range from 4-8 lbs. They have a more tender and fatty flesh as opposed to their wild caught cousin that’s typically 3 years or older, and usually 3 feet plus in size.
There are multiple names for yellowtail throughout the world, but the one we are talking about is this short and fatty one found off the Baja coast.
Raised in nets, Hiramasa is more tender and fatty due to the fact that they don’t swim as long of a distance, and therefore don’t build tougher and higher sinew muscles.
This “go to” spice rubbed Hiramasa showcases the ingredients without overwhelming the fish.