Frozen
  • hamachi loin yellow tail fish portion
  • hamachi for sushi

Filete de hamachi congelado - Kama de cola amarilla

Filete de hamachi congelado - Kama de cola amarilla

$32.95
$32.95 $0.00
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Eleve sus noches de sushi a un nivel incomparable con nuestros filetes de hamachi congelados de primera calidad, de calidad sashimi, criados meticulosamente en las aguas cristalinas de Japón.

Apreciado por maestros del sushi de todo el mundo, nuestro Hamachi (Pez Jurel Japonés) es reconocido por su exquisita textura mantecosa y su delicado sabor dulce. Gracias a la acuicultura experta en Japón, estos peces se crían en condiciones óptimas, lo que resulta en una calidad superior y constante, con un sabor exquisito que se derrite en la boca, simplemente inigualable.

Cada filete se congela instantáneamente inmediatamente después de la cosecha, en su punto óptimo de frescura. Este proceso de congelación de vanguardia conserva el sabor natural del pescado, su color vibrante y su consistencia firme pero tierna, garantizando que, al descongelarlo, sea prácticamente indistinguible del fresco. Esto lo convierte en la opción ideal para sashimi, nigiri y maki , permitiéndole crear auténticas obras maestras culinarias japonesas en su propia cocina.

  • Wild or Farmed: Farm Raised
  • Availability: Year Round
  • Package Size: 1.5 Lb Average size
  • Form: Frozen, skin off, loins
  • Brand: Crown Toro Hamachi
  • Harvest Area: Japan
  • Scientific Name: Seriola quinqueradiata

Hamachi (Yellowtail) is prized for its rich, buttery texture and clean, mild flavor. Because it has a high fat content, it works exceptionally well served raw, lightly seared, or grilled.

Here are popular ways to prepare hamachi, ranging from simple sashimi to cooked dishes:

Hamachi Crudo / Carpaccio

  • Thinly slice raw hamachi and lay it flat on a plate. Drizzle with high-quality extra-virgin olive oil or yuzu dressing, topped with thinly sliced jalapeño rounds, microgreens, and a pinch of flakey sea salt.

Hamachi Nigiri or Aburi (Torched)

  • Slice against the grain into bite-sized rectangular pieces and drape over seasoned sushi rice. For Aburi Hamachi, use a kitchen blowtorch to lightly sear the top surface for 2–3 seconds—this renders the subcutaneous fats, giving it a smoky, melt-in-your-mouth texture.

Pan-Seared Hamachi with Teriyaki or Soy-Glaze

  • Because hamachi is oily, it holds up well to pan-searing. Sear thick fillets in a hot skillet with a tiny bit of neutral oil for 2 minutes per side (keeping the center medium-rare to medium). Glaze with a reduced mixture of soy sauce, mirin, sake, and a touch of sugar during the final minute of cooking.

Hamachi Teriyaki Steak or Miso-Cured

  • Marinate fillets in white miso (Saikyo miso), mirin, and sake for 12–24 hours. Wipe off excess marinade and broil until caramelized and golden-brown on top.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

  1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
  2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.
  • Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.