Hamachi is also known as yellowtail or Japanese amberjack, as well as by its scientific name Seriola quinqueradiata. Highly prized in Japanese cuisine, it is an extremely versatile fish, perfect for enjoying both raw and cooked but especially grilled. The key to getting the most out of it is not to overcook it, as we do at the restaurant near Eixample Arko, since its smooth and slightly fatty texture is what makes it so special.
Sashimi and nigiri, the best ways to serve it raw.
One of the most popular ways to enjoy hamachi at Arko is as classic sashimi, sliced into thin pieces to highlight its flavor and texture as the centerpiece of the dining experience. It’s typically served with wasabi, soy sauce, and pickled ginger to cleanse the palate between bites. We also serve it as nigiri over our Koshihikari rice—considered the best in the world—either in the classic style or with a touch of truffle.
A special combination of texture, fat, and flavor
These are the three characteristics that make this fish so special. Hamachi has a smooth yet firm texture, highly valued for its delicacy, which remains even after cooking. It’s paired with a moderate level of fat that gives it a slightly buttery and sweet flavor. It’s milder and more delicate than other fatty fish like tuna or salmon. The flavor can be enhanced depending on the preparation and the chosen seasonings.
How to Grill Yellowtail
Hamachi is also delicious when lightly grilled. Marinating the fish in a mixture of soy sauce, mirin, a touch of sesame oil, and ginger brings out a delicious umami flavor. The fish is then placed on the grill until the surface is lightly golden while the inside remains juicy. Be mindful of the cooking time—it cooks quickly and can lose its delicate texture if overdone.
To sum up, hamachi is a delicious, juicy fish with a mild flavor and great versatility, perfect for both raw preparations like sashimi or nigiri, and cooked dishes. If this post has made you hungry or curious, you can book your table at Arko right here and try it à la carte or as part of our Japanese omakase menu.