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

Hamachi Fillet Frozen - Yellowtail 1.5 Lb

Hamachi Fillet Frozen - Yellowtail 1.5 Lb

$32.95
$32.95 $0.00
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Farm Raised Farm Raised
Year Round Year Round
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Elevate your sushi nights to an with our premium, sashimi-grade Frozen Hamachi Fillets.

Prized by sushi masters worldwide, our Hamachi (Japanese Yellowtail) is renowned for its luscious, buttery texture and delicate, sweet flavor.

Each fillet is flash-frozen immediately upon harvest at its peak of freshness. This freezing process locks in the fish's natural flavor, vibrant color, and firm yet tender consistency, ensuring that when thawed, it's virtually indistinguishable from fresh. This makes it the ideal choice for sashimi, nigiri, and maki rolls, allowing you to create authentic Japanese culinary masterpieces in your own kitchen.
  • 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.
Hamachi Fillet Frozen - Yellowtail 1.5 Lb

$32.95 USD