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Hamachi is one of the most highly prized fish in Japanese cuisine and a firm favourite amongst sushi lovers around the world.

With its pale pink flesh, delicate marbling and wonderfully buttery texture, Hamachi offers a richer eating experience than many other sashimi fish. The flavour is clean, slightly sweet and incredibly smooth, making it a popular choice for sashimi, nigiri and crudo dishes.

While Yellowfin Tuna is often the introduction to raw fish, Hamachi is frequently the fish that people fall in love with once they begin exploring Japanese cuisine. Its luxurious texture and subtle flavour make it equally appealing to experienced sushi enthusiasts and those trying sashimi for the first time. Elegant, buttery and wonderfully indulgent

Did You Know...
Hamachi is the Japanese name for young Yellowtail Kingfish and is one of the most popular fish served in sushi restaurants throughout Japan.

The fish is particularly prized because of its balance of flavour and fat, which creates the rich, melt-in-the-mouth texture that sushi chefs value so highly.

In Japan, different names are traditionally used as the fish grows and matures, making it one of several species known as a 'success fish - a fish whose changing names are associated with growth and progress through life.

Today, Hamachi is regarded as one of the world's finest sashimi fish and is found on the menus of many of the best Japanese restaurants. For many sushi lovers, Hamachi is the ultimate indulgence.