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Hiramasa Kingfish

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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).

Hiramasa Kingfish Description

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 Kingfish 

Alternate Names

Hiramasa, Japanese Amberjack, Yellowtail Kingfish (wild, not sashimi), Amberjack (wild, not sashimi), Yellowtail Amberjack (wild, not sashimi), Great Amberjack (wild, not sashimi).

Hiramasa Kingfish 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.

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
                                                                                               

 

 

Hiramasa Yield Percentage and Recovery

Item To Skn/On Fillets To Skn/Off Fillets Notes
Whole Head/On gutted to Western Fillets 63% 54%   
Whole Head/On gutted to Japanese Fillets (w/ collar & ribs) 74%    
WhoHle Head/Off gutted to Western Fillets 74% 62%  
Whole Head/Off gutted to Japanese Fillets (w/ collar & ribs) 87%    
Skin/On Fillets -- 84%  
 

 

Range & Habitat

Japan and Australia for sashimi grade Hiramasa.

Typical Wholesale Products

H&G, Fillets, Loins

Hiramasa Recipes

Visit our recipe database page and search our favorite seafood recipe sites.

Hiramasa Sustainability Info

This window is a link to the Monterey Bay Aquarium's Seafood Watch program info on Hiramasa.

 

Hiramasa Nutritional Information

based upon a 6 oz (171 grams) raw edible serving

* Calories/Calories from fat 250
* Protein grams 40
* Fat grams 8.9
* Saturated fat grams 2.2
* Sodium milligrams 67
* Cholesterol milligrams 94
* Omega-3 grams na
 

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