Hamachi – [Sushi|Foodlore]

Description

• Hamachi.  – (“Yellow-Tail”, Amberjack.) – Kanji: 魬. – Aka: “鰤 Buri”, “Mojako.” 

• About this fish: Not to be confused with “Yellowfin tuna/Albacore, Bincho.” – Amberjack is a very meaty, oily, savoury fish, a closer relative to Jackfish and Mackerel. Though, chefs will often serve it as a substitute for tuna as they have a similar appearance as well as ‘melt in your mouth’ quality. Because of this, they are quite often given the misnomer of ‘Yellowtail Tuna.’ (Except, they are not tuna!) To make naming matters even more confusing, In Japan, this fish goes by several names throughout its life; it is a good example of a “Shuesso” 出世魚 or a “Promoted Fish” A general term for fish which go by several different names (or “ranks/promotions”) throughout their lifetime, usually depending on the fish’s size. (Frustratingly, oftentimes these names will often change between region & might change depending wherever they’re caught! So, it’s near impossible to list them all.) This custom of giving fish progressing names, originated with both Scholars and Samurai in the Edo-period, who celebrated their job progressions by changing their names & titles (when they reached certain age milestones, a job promotion, etc) because of this advancing custom: A fish whose taste changes for the better during its growth also became known as “Shuesso.” – These fish are often said to be particularly good luck to eat on certain holidays, milestone dates, & especially to celebrate work related promotions! – The Youngest / Smallest Amberjacks are usually called ‘Mojako’, ‘Hamachi’ is the middlemost, young adult stage of the fish and ‘Buri’ is the oldest fattiest variety, especially served in the wintertime when they’ve grown to be over 80cm long!

[Sticker art by @Samkalensky, Part of my Nigiri Sushi/Foodlore collections.]