If you’ve ever been confused by all the Japanese names associated with “yellowtail” at sushi restaurants, you’re not alone. While researching this post I learned that my long-held belief that Kanpachi and Hamachi are two developmental stages of yellowtail was spectacularly wrong. As it turns out, Kanpachi, Hamachi and Yellowtail are three totally different fish! While tempting, I can’t blame American sushi restaurants for my miseducation. Even in Japan, many people seem to think that Kanpachi and Hamachi are just two names for the same fish. So why all the confusion?
Perhaps the confusion stems from the fact that they are both members of the Amberjack genus. Kanpachi is of the species Seriola dumerili (Greater Amberjack) whereas Hamachi is of the species Seriola quinqueradiata (Japanese Amberjack). A third species: Seriola lalandi (Yellowtail Amberjack), which is known as Hiramasa in Japan is technically the only species that that can be marketed as “yellowtail” according to the FDA.
Confused yet? Well, it gets worse. All three species of Amberjack take on different names as they mature. Kanpachi starts off as Shokko, becomes Shiogo, which then matures into Akahana before becoming Kanpachi. Hamachi is actually the middle stage of development for the Japanese Amberjack, which is preceded by Inada and succeeded by Buri. Hiramasa is the last stage of development of the Yellowtail Amberjack and also goes by the name Hirago when younger.
So what are you eating when you order “yellowtail” at a sushi restaurant in the U.S.? In 2013, Oceana conducted a study, using DNA tests to analyze samples of fish. Of 26 samples of fish that were labeled “yellowtail”, 92 percent of them were from Japanese Amberjack, not Yellowtail Amberjack as the name would imply.
Although the name Hamachi is the appropriate name for this species, in my personal experience, most “Hamachi” in the U.S. has the fat content of what would be considered Buri in Japan (Hamachi is much leaner). So if you’re eating “yellowtail,” chances are you’re actually eating Buri.
Now that we’ve cleared that up, let me tell you about this delightful appetizer using Kanpachi (mature Greater Amberjack). For those who have never had it, Kanpachi is rich and creamy, but it has a much firmer texture than Hamachi or Buri, making it taste lighter. I’ve sliced it thinly and topped it with grated daikon mixed with sriracha. The sauce is a mixture of yuzu juice and soy sauce, but if you can’t find yuzu juice, Meyer lemon juice works as well. Spicy, creamy, tart and savory, it’s a singular combination of tastes and textures that will have you wanting more.
For the fish, be sure to read this post on finding fish that’s suitable to eat raw. While kanpachi with its mild flavor and firm creamy texture work really well for this dish, any type of Amberjack will work just fine.
The creamy quality of kanpachi combines with the spicy and tart tastes of the toppings to make a flavorful, textured dish. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
Ingredients
2.7 ounces (75 grams) daikon
1 teaspoon sriracha
1 tablespoon soy sauce
1 tablespoon yuzu juice
3.5 ounces (100 grams) kanpachi
chives, finely chopped for garnish
Directions
Grate the daikon using the rasp side of a box grate, and drain it in a fine mesh sieve. Squeeze some, but not all, of the water out of the grated daikon (you should end up with about 1 tablespoon).
Add the sriracha to the daikon, and stir to combine.
To make the ponzu, combine the soy sauce and yuzu juice in a bowl.
Use a long, sharp knife such as a sashimi knife or a carving knife to cut the yellowtail into thin slices. You want to cut each slice with a single swipe without applying much pressure. Using a sawing motion or applying too much pressure will make the fish flake apart. Arrange on a plate.
Top each slice with a small mound of the spicy daikon. You can cover and refrigerate this for a few hours if you need to prepare it ahead of time.
To serve, drizzle the yellowtail with the ponzu and sprinkle with the chives. Serve immediately.
Yield: 2 appetizer-sized servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.
This naturally fatty fish has a clean ocean flavor with notes of rich, nutty sweetness and a smooth, flaky texture. Many chefs use Kanpachi for sushi or raw applications, however whether grilled, roasted, broiled, fried, steamed, poached, or smoked, cooked Kanpachi is bringing some sizzle into chef's kitchens.
With its rich, buttery flavor with notes of hazelnuts, and a firm, clean and crisp texture, Hawaiian Kanpachi is delicious raw as sushi, sashimi or carpaccio.
Category: Shiromi (white fish). Season: Summer. The origin of this fish's name comes from the kanji for the number eight ("hachi") which looks like this: 八 - and resembles the dark coloring over the eyes of the fish when viewed from above.
Let's break it down: Sometimes kanpachi refers generally to the greater amberjack (Seriola dumerili) but Hawaiian kanpachi/kampachi/almaco jack will always be Seriola rivoliana, and is considered to be firmer and more mild in flavor than hamachi.
What does sashimi taste like? Sashimi is a very delicate and subtle-tasting dish, as it is made with raw fish or seafood that has not been cooked. The flavor of sashimi depends on the type of fish or seafood being used, but it is generally described as fresh, clean, and slightly sweet.
A primary example of this culinary excellence is Kagoshima's kanpachi, known in English as greater yellowtail or amberjack, a delicious type of fish typically served raw as sashimi or sushi.
It is grown in the open-ocean off the Kona Coast of the Big Island of Hawaii –hatched, reared and harvested using state- of-the-art aquaculture technology, without depleting wild fisheries or harming the ocean environment. It is pure with no detectable mercury, genetic engineering, hormones or prophylactic antibiotics.
They are basically the same fish... yellowtail. Kampachi has taken fashion as yellowtail from Hawaii. Japanese yellowtail is often referred to as Kanpachi, and local yellowtail can be referred to as Amberjack.
Fish that are higher in fat, such as salmon, mackerel, herring, anchovies, and sardines, have much stronger flavors than other fish. These are the fish known for their heart-healthy omega-3 fats.
Kanpachi is a versatile fish that tastes great grilled, seared, roasted and steamed, but is also incredible in poke bowls and as sashimi. Today, we are grilling it, because, well, summer!
Many Japanese chefs view sashimi as one of the finest quality foods in Japanese dining. Hence it is usually eaten before various strong flavors influence your palate. Sashimi can be eaten by itself or enjoyed while drinking some beer or sake (Japanese fermented rice alcohol).
Longfin yellowtails are farmed/ranched in deep water near the Island of Hawaii under the brand name Hawaiian Kampachi; and in La Paz, Baja California Sur, Mexico under the brand name: Baja Kampachi, as a domesticated alternative to wild tuna.
One way of another, Hamachi price has to rise soon, because now Hamachi farmers have to pay higher insurance premiums to feel secure about their inventories.
Regardless, like its relatives, its taste is a wonderful harmony between marbled and a traditionally fishy taste. For my money, it's the most aesthetically pleasing – and oily – of the Shiromi (white-fleshed) fish.
The connection Hamachi created was truly peer-to-peer, rather than running your data over a remote server, so it was fast. No middleman. Hamachi wasn't built exclusively for games, but it quickly became a vital tool for playing games that didn't quite have the whole internet thing figured out yet.
Sea urchins typically have a sweet, salty, and umami flavor. Nevertheless, their age, specie, sex, and diet can alter their savoriness. For example, uni harvested in Japan feeds on kombu, giving an aftertaste of kombu. Likewise, some uni varieties provide a hint of seaweed or kelp.
These are all fish species with names in the Jack family. One or more of these types are frequently offered at sushi restaurants and are marketed as yellowtail or Japanese yellowtail.
Kampachi, also known as yellowtail or amberjack, is a noted star of Japanese cuisine and loved for its clean, crisp bite and delicious, buttery flavor.
Although the same kind as yellowtail fish, kanpachi is the most valued one. Greater Amberjack (Kanpachi) is often raised on fish farms, so if you happen upon a natural kanpachi when it is in season, do not hesitate to order it. Also called Greater yellowtail or yellowtail or Amberjack or Allied kingfish or Rudder fish.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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