Hiramasa Kingfish is a high-quality sashimi grade Yellowtail Kingfish which is farmed under strict standards. Hiramasa is the Japanese name for this fish and it is highly regarded in Japan, where the fish is hand packed to avoid bruising. Hiramasa Kingfish is the Australian name for this fish, and it is also a high quality sashimi grade fish.
Yellowtail Kingfish is also called Amberjack, but this is typically a reference to the wild Yellowtail Kingfish caught in California. The wild fish can have parasitic problems, but this is never the case with sashimi grade Hiramasa or Hiramasa Kingfish. The name Hiramasa is used to differentiate sashimi grade Amberjack from regular, wild Amberjack.
Hiramasa Kingfish Flavor Profile
Hiramasa has pale pink flesh with firm, large flakes and a sweet, rich flavor. Hiramasa has a higher fat content, firmer texture and cleaner flavor than wild Yellowtail Kingfish (Amberjack).
Typical Cooking Methods
Hiramasa, Japanese Amberjack, Yellowtail Kingfish (wild, not sashimi), Amberjack (wild, not sashimi), Yellowtail Amberjack (wild, not sashimi), Great Amberjack (wild, not sashimi).
Yellowtail Kingfish have elongated, moderately compressed bodies. They have a slender head longer than their body depth and they have 31-34 dorsal fin rays. They are generally blue, blueish-green or purplish green above and silver-white below. Yellowtail Kingfish can be distinguished by their yellow caudal fins.
Hiramasa Fresh Availability
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. Frozen available all year long.
Hiramasa Butchering Yield Percentage and Recovery
|Item||To Skin/On Fillets||To Skin/Off Fillets||Notes|
|Whole Head/On gutted to Western Fillets||63%||54%|
|Whole Head/On gutted to Japanese Fillets (w/ collar & ribs)||74%|
|Whole Head/Off gutted to Western Fillets||74%||62%|
|Whole Head/Off gutted to Japanese Fillets (w/ collar & ribs)||87%|
|Skin/On Fillets||--||84%||If you have additional yield info on this fish please leave a comment below.|
|Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.|
Range & Habitat
Japan and Australia for sashimi grade Hiramasa.
Typical Wholesale Products
H&G, Fillets, Loins
Hiramasa Sustainability Info
|Name||Alternate Names||Catch Method||Catch|
|Hiramasa||Yellowtail Jack, California Yellowtail, Amberjack, California Hiramasa, Seriola quinqueradiata||Wild, Gillnet, Hook & Line||California, US Baja, Mexico||n/a||n/a|
|Hiramasa||Yellowtail Kingfish, Hamachi, Gold-striped Amberjack,
|Farmed, open-net pen||Australia||low|
|Hiramasa||Yellowtail, Japanese Amberjack, Buri, Hamachi
|Farmed, open-net pen||Japan||low|
|Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.|
= Best Choice/Recommended = Good Alternative = Avoid/Not Recommended
Although the Hamachi from Japan and Australia are in good shape as regards sustainability of the species, they are rated "avoid" due to the amount of wild fish used for feed. Additionally, farmed Japanese Hamachi have issues with pollution and disease while Australian Hamachi have issues with parasites.
based upon a 6 oz (171 grams) raw edible serving
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David Buchanan is a professional chef and author of Chefs-Resources.com, a site geared towards providing chefs and culinarians useful info to help in their kitchens.
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