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Hon-Hamachi (Yellowtail) Collar

4 total reviews


Species: Yellowtail
Scientific Names: Seriola quinqueradiata
Japanese Names: Hamachi, Buri
Alternative Names: Japanese Amberjack
Cut: Collar
Flavor: Rich, clean, sweet and slightly nutty
Texture: Semi-firm to firm
Source: Japan
Sustainable: Yes
Responsible: Yes
Shipping Packaging: Frozen
Sushi Grade: Yes
Recommended Preparation: Grilled, broiled


For best results, eat properly stored frozen portions within 1-2 months of arrival.


Riviera Seafood Club's Hon-Hamachi, scientifically named Seriola quinqueradiata, is farmed in the waters of Japan. With every bite your taste buds are greeted with a rich, clean, sweet, and slightly nutty flavor, complemented by a texture ranging from semi-firm to firm. Our Hamachi collar is packed individually as a 6-8 oz frozen collar.

All orders of Hamachi are individually packaged in refrigerated packaging and shipped using overnight express delivery. It will be delivered to your table in two days (one day for processing, one day for delivery). We guarantee our Hamachi is the best quality that you can find, perfect for sushi, sashimi, and cooking too!

Time your defrost process to a couple of hours before your meal for the optimal outcome.

Yes and no. Yes, you can refreeze it for a future cooking preparation. No, if you plan on using it for raw preparation.

Yes! We suggest that most super-frozen products may be stored in a conventional freezer for up to 2 months upon usage.

The United States is late to the game... Many countries, including Japan, depend on this technology to assure minimal loss in quality and maximum gain in shelf life.

Customer Reviews

Based on 4 reviews
Elizabeth Lee

fast shipping, arrived frozen. i thawed overnight and roasted with sea salt. delicious!

Jim Dray
Yellowtail Collr

Excellent!....In the broiler with Teriyaki sauce
and I was in 7th Heaven.

Siphachan Phimmasorn

Hon-Hamachi (Yellowtail) Collar

Cathy Dizack
Hamachi collar

Great flavor and the freshness is beyond my expectations. I broil it with salt and dip it with mash ginger and daikon with soy sauce. Yum