Frozen Hamachi Loin

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Frozen Hamachi Loin
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Hamachi Loin


The Hamachi is also marketed as Yellowtail or Amberjack. They are farm-raised in Japan and available year-round. Yellowtail Sushi (Hamachi) has a whiter color because of their higher fat content. In Japan the adult fish are called Buri while the younger fish are Hamachi. This oil-rich fish is largely reserved for use in sushi  restaurants and considered one of the best for eating raw. Also suitable for grilling, cooked yellowtail meat is white, tender and delicious.

Yellowtail, including Yellowtail Jack (Seriol landei), are related to the tuna family and are recognized by a yellow stripe across their body and their yellow tail. Yellowtail is caught year round, but more commonly during summer in the Pacific Coast and the Sea of Cortez. They are caught primarily with hook and line, and their average weight is 10 to 20 lbs.

This product is flash frozen which guarantees the highest quality for making sashimi.

Each Yellowtails Hamachi Loin comes in standard pack containing 1 - 26 ounce loin (1.6 Lb).

When buying Yellowtail Hamachi online, make Anderson Seafoods your first and last source.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

Kona Kampachi with Baby Shiitakes and Bok Choy

Serves 2 People.

Items You Will Need

  • 1 Filet 12oz Kona Kampachi Filet
  • 2 TBSP Sesame Oil / Vegetable Oil Blend (1part Sesame Oil / 2 parts Vegetable Oil)
  • ¼ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
  • 1 TBSP Sesame Oil / Vegetable Oil Blend (1part Sesame Oil / 2 parts Vegetable Oil)
  • 1 tsp Fresh Ginger (Minced)
  • 1 tsp Chives (Chopped)


  • 1 portion Sautéed Shiitake Mushrooms
  • 1 portion Baby Bok Choy

Directions To Make:

  1. Season the Kampachi Filets with Salt & Pepper Mix.
  2. Drizzle the Sesame Oil mixture over the Kampachi to coat the filet.
  3. Allowing the Kampachi to marinate with this mixture, prepare other ingredients to complete your dish.
  4. Heat a heavy duty skillet on a medium flame.
  5. Insure the Kampachi is thoroughly coated in the marinating oil and place the Filet into the pan with the meat side down first.
  6. Allow to cook until a brown crust forms around the edges. (Approximately 3-4 Minutes)
  7. Gently turn the Kampachi Filet over and allow to cook for an additional 4-5 minutes until the skin begins to crisp. (NOTE: If you are cooking Skinless Kampachi, look for the same brown crusted edges as before)
  8. Remove from the pan and allow to rest while arranging the plate.
  9. In a separate pan, heat the remaining Sesame Oil mixture until it begins to ripple (not too hot that it starts to smoke, as this will cause bitterness) and add the minced Ginger and quickly toss.

Steps To Plating:

  1. Prepare the accompaniments as desired.
  2. Lay the Kampachi Filet down the center of the platter.
  3. Arrange the Shiitake Mushrooms and Sautéed Bok Choy around the Kampachi.
  4. Drizzle the Ginger Oil over the filet and finish with the Chopped Chives.

Looking where to buy Frozen Hamachi Loin online? Anderson Seafoods brings the finest selection directly to your kitchen.