Binomial: Seriola rivoliana
English: Highfin Amberjack, Almaco Jack
sashimi, soup, deep-fry
The meat is firm in texture, juicy and tasty. One of the most flavorous sashimi. Very popular in sushi. The juveniles are just as tasty. Enjoy the elasticity for the first 2 days, and the aged flavor for the next 2 days.
The meat contracts to the heat, so I don’t like to grill it. If you need to cook, I think it’s best for soup or deep-fry. I would have it aged for a couple of days in the fridge for deep-fry.
This fish is a close relative of Amberjack. Amberjack is more popular throughout Japan but here around this sub-tropical island Highfin Amberjack is more popular. The characteristics are almost the same. Amberjack is slightly slenderer, and has a white tip on its tail fin, while Highfin Amberjack has a long dorsal fin.
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