What is the difference between kampachi and hamachi

They kill the fish and process it such that the fish goes through rigor mortis in a fashion that is least detrimental to the flesh. That usually means killing the fish quickly in a way that the fish is not distressed, bleeding it ikejime method and immediately chilling it so that rigor mortis takes place at low temperatures.

Today we are going to cover three very similar tane viz Hamachi, Kanpachi and Shima Aji. In terms of price, The Shima Aji is the most expensive and the Hamachi is the cheapest. All three look and taste very similar, so as a sushi enthusiast, you should be able to tell them apart. Wild Hamachi is best in mid winter. The name Hamachi is usually given to the Japanese Yellowtail that is served at the sushi bar. This fish has as many names as Imelda Marcos has shoes, so it can be very confusing.

The Japanese refer to this type of fish Shusse uo , which means that the fish has different names at different stages of its growth. It only gets worse because different regions of Japan have their own names for the fish in different stages of growth!

In Tokyo itself, the fish is never called Hamachi, although it is available as Hamachi at the Sushi bar. It is only known as Hamachi in Osaka when it reaches the pre-pubescence stage less than 3 feet where it is prime for Sushi.

The term Buri is usually given to the Japanese Yellowtail that has reached adult stage. By that time it is too fatty for sushi and is best for grilling.

Some chefs use the term Hamachi to denote the farmed Yellowtail while Buri refers to the wild yellowtail. In the Singapore context, I find that they will usually call the fish Hamachi when it is used for sushi and Buri when they grill it.

Farmed Japanese Amberjack Hamachi. The Tane Hamachi is the fattest of all the Shiromi-dane. The taste is succulent, rich and buttery and many people liken it to a nice fatty piece of Otoro Tuna belly. The texture is perceptively softer then the learner Kanpachi and it typically ends on a fishier note compared to Kanpachi. If you compare Hamachi and Kanpachi side by side, you can see that the Hamachi is less translucent.

They both will have the bit of red muscle chiai which is left on to make it more attractive. In the Singapore context, Hamachi is widely available at most mid ranged sushi bars but the higher end ones will stock Kanpachi instead. The lower end sushi bars will also cut the Hamachi thinner than what it should be. A good slice of Hamachi should be at least 6mm to 1 cm thick in order to get the best mouth feel.

Click to watch Video of Hamachi farming in Japan. Wild Kanpachi is best in late Summer. It is a bigger fish, more sleek and looks like its got an axe to grind. The two stripes on the face that make it look as if it has bushy eyebrows and together with its dark face, the fish actually looks like a pescatarian version of Justice Bao. Note that Ka m pachi is different from Ka n pachi. Greater Amberjack Kanpachi.

The Tane Taste is subjective of course, but most Sushi experts I speak to prefer the brighter taste of Kanpachi over the heavier Hamachi. Kanpachi is more expensive than Hamachi although it is also similarly farmed in Japan.

The price of kampachi : right image is somewhere between that of buri and hiramasa. These prices refer to the wild-caught fish. When made into sushi buri sushi, hamachi sushi, hiramasa sushi, kampachi sushi , the sweetness of the fat and the flavor of the fish emerge splendidly, and the taste of each fish becomes distinct and obvious.

Even the still-developing inada, with very low-fat content, is used as a sushi topping and its refreshing taste is unforgettable. This showcases both the depth and greatness of Edomae Edo Style sushi. I live in Hawaii and recently bought hamachi at a store there. After tasting hamachi I became shocked to find it tasted just like buri.

Buri bought in japan cost is over three thousamd yen just for about five slices. I can buy the same buri or hamachi in Hawaii at 1 pound for the same price.

Why is Japan so stingy? Cost of wages. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to content. What is the difference in taste between wild buri and farmed hamachi?

When lumping them all together, they are called yellowtail, as is common in the U. Hamachi has a buttery flavor that I cannot find in the finest otoro, and a texture that rivals it as well.

A good piece yields gently to the tongue, and has a subtle taste that is unique and familiar at the same time. Yellowtail are farmed commercially in Japan, Australia, and now the U. The majority of yellowtail on the U. When it comes to fish, fat is a good thing. Yellowtail fish is amazingly high in protein and is one of the best sources of omega-3 fatty acids. These are the healthy fats that are packed with a wide range of benefits, including reducing blood pressure, decreasing inflammation, and even improving mood.

Yellowtail is a rich and fatty fish with a delicately sweet flavor.