Premium Hamachi Fillet Sashimi Grade - 1.5kg +-

Frozen Premium Hamachi Fillet Sashimi Grade

Experience the delicate richness of sashimi-grade Hamachi (Japanese Yellowtail), expertly filleted and flash-frozen at peak freshness. Known for its buttery texture, vibrant pink hue, and mild, slightly sweet flavor, our Hamachi fillet is a favorite among sushi chefs and home connoisseurs alike.

Sashimi Grade: Safe to enjoy raw – ideal for sushi, sashimi, crudo, or poke.

Flash-Frozen: Locked-in freshness and texture for premium quality.

Versatile Use: Perfect for raw preparations or lightly seared dishes.

Raw Preparations (Sashimi Grade)

Sashimi:

Slice thinly against the grain with a sharp knife.

Serve with soy sauce, wasabi, and pickled ginger.

Garnish with daikon radish, shiso leaf, or microgreens.

Hamachi Nigiri:

Place a slice of Hamachi over a small ball of sushi rice.

Add a tiny dab of wasabi between the fish and rice.

Hamachi Carpaccio:

Thin slices drizzled with ponzu sauce, yuzu juice, or citrus soy.

Top with sliced jalapeños, microgreens, or a drop of chili oil.

Hamachi Poke Bowl:

Dice into cubes and toss with soy sauce, sesame oil, scallions, and avocado.

Serve over sushi rice with seaweed, cucumber, and sesame seeds.

Lightly Cooked Preparations

Hamachi Kama (Grilled Collar):
(For collars or thicker cuts)

Grill or broil with a pinch of salt until golden and crispy on the outside, juicy inside.

Serve with ponzu or lemon.

Seared Hamachi:

Lightly sear fillet on each side for 10–15 seconds in a hot pan with neutral oil.

Slice and serve with citrus soy or yuzu kosho.

Hamachi Tataki:

Sear the outer surface, then immediately chill. Slice and serve with ponzu and grated daikon.

Cooking Suggestions

Hamachi Teriyaki

Prep: Marinate fillet in a mixture of soy sauce, mirin, sake, and sugar for 30 minutes.

Cook: Pan-sear or grill until golden brown and cooked through. Brush with remaining sauce during the final minutes for a rich glaze.

Serve: Over steamed rice with sautéed vegetables.

---

Mediterranean Baked Hamachi

Prep: Place fillet in a baking dish with cherry tomatoes, olives, garlic, lemon slices, capers, and a drizzle of olive oil.

Bake: 375°F (190°C) for 15–18 minutes or until fish flakes easily.

Serve: With couscous or crusty bread.

---

Hamachi Fish Tacos

Prep: Rub with chili powder, cumin, garlic powder, lime juice, and a little olive oil.

Cook: Pan-sear or grill until flaky.

Assemble: In warm tortillas with slaw, avocado, and crema or spicy mayo.

---

Curry-Style Hamachi

Prep: Cut fillet into chunks and season with salt.

Cook: Simmer in a mild coconut curry with vegetables like bell peppers and zucchini.

Serve: Over jasmine or basmati rice.

---

Hamachi en Papillote (Fish in Parchment)

Prep: Place fillet on parchment with thin-sliced vegetables (e.g., zucchini, bell peppers, shallots), a splash of white wine or lemon juice, and herbs.

Bake: Fold parchment to seal and bake at 400°F (200°C) for 12–15 minutes.

Result: A tender, aromatic dish with no mess.

---

Crispy Hamachi Bites

Prep: Cut thawed fillet into bite-sized pieces. Dip in egg, then panko breadcrumbs.

Cook: Shallow-fry or air-fry until golden and crispy.

Serve: With tartar sauce or sweet chili dipping sauce.