Buri, the Japanese amberjack, a large oily fish whose flavour deepens with the cold of winter when it is richest and most prized (kan-buri). Its pale-pink flesh is fatty, firm and clean-tasting, eaten raw as sashimi, glazed and grilled as teriyaki, or simmered with daikon. The young fish is called hamachi; the same fish renamed at successive sizes gives it 'promotion fish' status.
Where it comes from
A prized Japanese fish, richest in midwinter as kan-buri; one of the 'promotion fish' renamed as it grows.
In the kitchen
Eaten as sashimi, glazed and grilled as buri teriyaki, or simmered with daikon (buri daikon).
Nutrition (per 100g)
~257kcalCal
~21.0gProtein
~18.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
