The Hamachi loin, also known as the Yellowtail or Amberjack, is a large fish which can be found in the Pacific, the Sea of Cortez and the Indian Ocean. This type of fish is found all throughout the year. They weigh about 10 to 20 lbs. and are usually caught with the traditional hook and line. In addition, in Japan the adult fish are called Buri, as the younger fish are known as Hamachi. The Hamachi loin or Yellowtail and the Yellowtail Jack all originate from the tuna family. They are easily identified by a yellow stripe across their body and their yellow tail. Due to its richness in fat content, it has a white skin color. It is well known to be the best fish eaten raw and is widely used in sushi restaurants. The Hamachi loin is a great delicacy and the taste of this tender meat is a delightful treat. It can be used for grilling. The following recipes can be made using the frozen Hamachi loin, considered to be the Yellowtail.
This frozen Hamachi loin can be bought online from Anderson Seafoods. It costs $49.95. Each Yellowtails Hamachi Loin comes in standard pack containing one 26 ounce loin, which is 1.6 lb. Anderson Seafoods sells quality fresh and frozen seafood to all the valued clients around the globe. Make Anderson Seafoods your first choice in getting the healthiest and the most delicious meat to your specification. You will get great value for every dollar spent on seafood from Anderson Seafoods. Visit them online today!
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:
- Season the Kampachi Filets with Salt & Pepper Mix.
- Drizzle the Sesame Oil mixture over the Kampachi to coat the filet.
- Allowing the Kampachi to marinate with this mixture, prepare other ingredients to complete your dish.
- Heat a heavy duty skillet on a medium flame.
- Insure the Kampachi is thoroughly coated in the marinating oil and place the Filet into the pan with the meat side down first.
- Allow to cook until a brown crust forms around the edges. (Approximately 3-4 Minutes)
- 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)
- Remove from the pan and allow to rest while arranging the plate.
- 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:
- Prepare the accompaniments as desired.
- Lay the Kampachi Filet down the center of the platter.
- Arrange the Shiitake Mushrooms and Sautéed Bok Choy around the Kampachi.
- Drizzle the Ginger Oil over the filet and finish with the Chopped Chives.
Grilled Yellowtail with Mango Salsa
Preparation time: 30 minutes
Cooking time: 6 minutes
Serving size: 4 servings
- 4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
- 4 tablespoons ancho chili powder
- 4 tablespoons kosher salt
- 2 tablespoons black pepper
- Olive oil
Mango Salsa ingredients:
- 2 mangoes, small dice
- 1 medium red onion, small dice
- 1 cucumber, peeled, seeded, small dice
- 2 jalapeno peppers, minced
- 1/4 cup cilantro leaves, chopped
- 1/2 tablespoons ancho chili powder
- 2 large limes, juiced
- 2 tablespoons olive oil
- Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
- In a small bowl, mix the chili powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chili mixture.
- Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with mango salsa.
Making the mango salsa:
To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.
Fresh Yellowtail Fillet with Lime and Ginger
Preparation time: 30 minutes
Cook time: 20 minutes
Yield: 4 servings
- 1 and a 1/2 pounds skinless yellowtail fillet, cut in 4 equal pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons diced green onions
- 2 tablespoons diced tomatoes
- 2 tablespoons blanched julienne cut citrus zests (any combination, lime, lemon, orange and grapefruit)
- 2 tablespoons julienne cut ginger
- 3 ounces red wine
- 4 to 6 ounces heavy cream
- 2 ounces unsalted butter
- 1 to 2 ounces fresh lime juice
- 1 tablespoon chopped parsley leaves
- Preheat the oven to 400 degrees Fahrenheit. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil.
- Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes.
- Turn the fish over and put the skillet into the oven for 5 minutes.
- Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan.
- Add the green onions, tomato, citrus zest and ginger and sauté, over low heat, for 1 to 2 minutes. Add the wine and deglaze the skillet.
- Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened. Whisk in the butter, lime juice and parsley.
- Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve.