Japanese Seasonal Fish: Buri/Yellowtail
As explained in a precedent posting on Kampachi we are just between two distinct seasons for Buri/鰤 or Yellowtail, as Hiramasa or young Yellowtail is caught in Summer and Buri/Mature Yellowtail is caught in Winter.
How do you recognize them apart?
Buri has a “square chin” as they say in Japanese. Look at the back extremity of the mouth,
whereas it is more rounded for the hiramasa.
In Japan they are caught south of Hokkaido Island.
They come under many names: Wakashi, Inada, Warasa, Wakana, Hamachi and Mejiro.
Buri/Yellowyail is most popular when caught in rising waters in Winter when called Kan Buri/寒鰤 or “Cold Yellowtail.
Buri sashimi after light grill/Aburi/炙り
Young Yellowtails are best eaten as sahimi or
or as sushi as they are leaner then.
Older buri, cotaining a lot of fat, are better eaten cooked
Buri Ara with the whole head, or
Buri Mopponzu, including innards, especially liver and heart.
In the West of Japan, a New Year Meal cannot be conceived without buri!
Natural Buri catch accounts for 70,000~80,000 tonnes, while human-raised buri accounts for over 130,000 tonnes every year.
Imported buri account for less than 3,000 tonnes.