Hon-Hamachi (Yellowtail) Saku

2 total reviews


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


Superfrozen Hon-Hamachi Yellowtail can be stored in a conventional freezer for up to 2 months before losing quality.

After thawing, Hon Hamachi Yellowtail must be consumed within 1-2 days for raw consumption,. Any longer and the portion will be searing, poke, or cooking grade.


Place superfrozen product in cold water for 15 to 30 minutes, until thawed. Remove the portion from the plastic, pat dry and wrap with our white butcher paper provided. Cut and enjoy within 24 hours.

Our Japanese Hon-Hamachi Yellowtail Saku are perfectly cut specifically for sushi & sashimi dishes. Our Hon-hamachi yellowtail are not your standard yellowtail. These fish feature exceptional fat distribution throughout resulting in rich, crisp, and slightly sweet flavors with soft & luxurious textures greeting you with every bite. Hon-Hamachi Yellowtail are raised in low density pens 48x larger than traditional pens allowing the fish to grow stronger, healthier and tastier.

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 2 reviews
Ben Vitali

All the yellowtail was delicious. The belly cut was noticeably more delectable. Definitely recommend splurging for some belly!

Albert Nguyen

This is the best tasting yellowtail I’ve had thus far. It was tasty chopped up with scallions and salt. Sashimi style was delicious too!