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Frozen Japanese Yellowtail (Hamachi) – 1.2 – 1.6 lb Loins – Sushi Grade

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Description

1.2 – 1.6 lb Yellowtail (Hamachi) Loins

Our premium yellowtail (hamachi) is imported directly from Japan, where it has been a popular staple for centuries. This hamachi is high quality, making it perfect for sushi rolls or poke bowls. This is an incredibly healthy protein option, loaded with vitamins, minerals, and healthy fats.

Premium Sushi-Grade Hamachi (Yellowtail) Loins

Shipped frozen, our yellowtail is full of flavor. You can stock up on this Japanese favorite to enjoy in all of your favorite recipes. Our hamachi (yellowtail) comes skinless, boneless, and ready to enjoy. Yellowtail is famously deliciously seared, or even served raw in traditional Japanese entrees like sushi rolls and poke bowls.

Order 1.2 – 1.6 lb Loins Yellowtail (Hamachi) Online Today

Place your online order for premium Japanese yellowtail loins today. Each order comes by the pound, skinless and boneless. Yellowtail (hamachi) is a delicious fish to keep on hand throughout the year. Don’t forget that you will receive complimentary shipping on all online orders.

Safe Handling of Frozen Japanese Yellowtail (Hamachi)

Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note, seafood stored in frost-free freezers should be used within 3 months.

Thawing instructions: Thaw under refrigeration ≤ 38℉ ((3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃).

Pro Tip: Healthy yellowtail will often show a vivid, red bloodline in the fillet. This red line acts as a fatty crown on top of the fish and is highly prized by sushi connoisseurs because of the rich flavor it brings to the cut.

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