The greater amberjack is a member of the yellowtail family and has a brownish body color with a black line on its head that looks like an eyebrow. In Japanese, it is sometimes called “kanpachi” due to the fact it looks like a figure eight (<i>hachi<i> in Japanese) when viewed from the front. As it lives in warm waters, it is rarely caught in the wild, but in farming, it is just as common as yellowtail and sea bream, and this farming is actively being pursued. In addition, since they are raised for about a year in other prefectures and the farming is done during the high water temperature period favored by amberjack, they are shipped in a shorter period of time than yellowtail.
- Seasonal season
- Time to go around Peak season (seasonal season)
1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Harima Sea, Bisan Seto
Amberjack is characterized by fat on the firmness of meat, but you can enjoy a light and refreshing taste. Because the body is good and hard to discolor, the sashimi keeps vivid colors. It is a great dish even if the body with fat is nigiri and grilled with salt. It is a popular fish that you can often find in supermarkets from September to December.