Seriola rivoliana
[fancy_header3]Name[/fancy_header3]
Binomial: Seriola rivoliana
English: Highfin Amberjack, Almaco Jack
Japanese: Hirenaga-Kanpachi
[fancy_header3]Deliciousness[/fancy_header3]
[fancy_header3]Cooking[/fancy_header3]
sashimi, soup, deep-fry
[fancy_header3]Remarks[/fancy_header3]
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.
[fancy_header3]Close Relative[/fancy_header3]
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.
Binomial: Seriola dumerili
English: Amberjack
Japanese: Kanpachi (Hon-Kanpachi)
Dear Totos
There is another relative to this fish called Black Banded trevally ( Seriola Nigrofasciata ), or Aiburi in Japanese. How do Japanese prepare the Aiburi ? kindly advice
Hi Johan.
Aiburi is little known to the public and is very rare in the market. It’s classified between Amberjack and Yellowtail. I hear it’s tasty as them. I’ve never seen it. But with this fish being in the middle of those 2 well-known delicacies, you can take a good guess with the following comparison.
In sashimi, Amberjack > Yellowtail. In grill, Amberjack < Yellowtail. In saute, Amberjack < Yellowtail. In deepfry, Amberjack > Yellowtail.
Thanks Totos
Thanks for the info, in here aiburi are mainly for bbq. It would be very interesting , if the aiburi is cooked in Japanese style…