Fish markets around the globe are a world by themselves and even more so in Japan it seems.
I have not yet had the pleasure to taste Hiramasa (for non-Japanese, Yellowtail Amberjack) so the excitement that Robbie Swinnerton shared on Tokyo Food File (on May 9, 2012) upon finding wild caught Hiramasa rather than farm raised variety at his fish market made me look for more on this amberjack.
The author of Sustainable Sushi (book and blog) raises questions in Hiramasa on how sustainable the fish is and what you really get in U.S when you order Hiramasa:
"The term hiramasa refers to Seriola lalandi, the yellowtail amberjack. Although most sushi menus in North America translate hamachi as “yellowtail” (and vice versa), this is erroneous. When you order hamachi, what you’re actually getting is S. quinqueradiata, the Japanese amberjack. True yellowtail is much more difficult to find."
Santa Monica Seafood which describes farm raised Hiramasa as having "a creamy smooth texture with a buttery, silky fresh taste. The fat content is 18-25%."
They also suggest following wine pairings:
"Hiramasa's rich texture makes it a perfect foil for Champagnes and sparkling wines. Pinot Gris, Chablis, Chenin Blanc and Sauvignon Blanc also pair well."
Tails not heads for Tokyo Thursdays # 233
(* Hiramasa photo at Japanese fish market courtesy of Robbie Swinnerton, all rights reserved)