Hiramasa
Seriola lalandi (Yellowtail Amberjack)
A premium farmed yellowtail from Australia, Hiramasa has a buttery, sashimi-grade texture when raw and a rich, robust character when grilled or broiled.
Range
Australia
Method of Capture
Farmed
Seasonality
Year-round
Size Range
2-4 pounds, h & g
Sustainability Consideration:
Hiramasa is raised at relatively low stocking densities, which is a positive, but there are still concerns typical of many finfish aquaculture systems, including disease and parasite issues and a poor feed-to-flesh ratio compared with some other farmed species.
Flavor & Texture:
Raw: Buttery, rich, and slightly chewy—excellent for sashimi, crudo, and sushi.
Cooked: When grilled or broiled, it becomes rich, oily, and robust, standing up well to bold flavors and sauces.
Seafood Cooking Tips
Hiramasa works beautifully both raw and cooked:
- Serve raw – As sashimi, crudo, or tataki with citrus, soy, or light dressings.
- Grill – Brush with oil or marinade and grill over medium-high heat; the oily flesh stays moist and flavorful.
- Broil – Broil fillets or portions until just cooked through and lightly caramelized on top.
As with other rich, oily fish, pull it from the heat as soon as the center is just opaque (or still slightly translucent if you prefer medium-rare) to keep it juicy.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
