Hon-Hamachi Harasu (Belly)

  • Riviera Seafood Club's Hon-Hamachi, scientifically named Seriola quinqueradiata, is farmed in the waters of Hawaii. 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 Yellowtail is prepared as a sushi and sashimi grade filet.

  • Hamachi Belly is full of fatty clean flavor with a melty, buttery texture prized in the sushi bar.  Torch/sear if you'd like for another flavor profile to bring out more of the fish flavor.  Besides your regular soy sauce and wasabi, hamachi pairs well with citrus and heat flavors to make some unique food experiences.
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    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!

    • Species: Yellowtail
    • Scientific Names: Seriola quinqueradiata
    • Japanese Names: Hamachi, Buri
    • Alternative Names: Japanese Amberjack
    • Cut: Filet, Skin-on, Center bone-in
    • Flavor: Rich, clean, sweet and slightly nutty
    • Texture: Semi-firm to firm
    • Source: Japan
    • Sustainable: Yes
    • Responsible: Yes
    • Shipping Packaging: Fresh
    • Sushi Grade: Yes
    • Recommended Preparation: Sashimi, Sushi, or Grilled
  • Arrives in 8 ounce or 1 pound fresh portions, wrapped in food-grade absorbent paper, then in a individualized loin bag. Fresh Hamachi can be stored in the refrigerator for sashimi use immediately upon arrival. For raw consumption, eat within 1-2 days. Any longer, the portion will be searing, poke, or cooking grade.

    You can also freeze these portions immediately upon arrival and store for up to one week for sashimi use or 10 days for poke, searing, and cooking preparations, (keep in mind that freezing sashimi grade fish does slowly diminish the quality of the meat as the cell membrane is not well maintained in conventional home freezers). For best results, eat properly stored frozen portions within 1-2 months of arrival.

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