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Monday, February 18, 2008

The Jacks of the FIsh, Hudson Valley Restaurant Week

We all get a bit confused about Hamachi, Kampachi, Yellowtail & Hiramasa. We associate these fish with sashimi. When a customer at Aroma Thyme does not know the name, I say Yellowtail. Then the "oh I know" usually comes flying out of their mouth. So the following is the rundown on Jacks' from Seafoods.com, a great source for seafood for restaurants.

Marcus

JACK, JACK, JACK AND MORE JACK

Hamachi, Kampachi, Yellowtail, Hiramasa!! What’s the difference? To start, the highest
quality, fattiest, most desirable of the jacks is the Hamachi. This fish is the Yellowtail Jack, only
it is farm raised in Japan. The Japanese farming technique consists of a fatty diet and very strict
guidelines to ensure complete control and consistency of their product. The Hamachi, with its
very high level of fat, is known as one of the best sashimi quality fish in the market today. These
fish average 8-12 pounds whole and have a very buttery fatty flavor much desired for any
sashimi application.
That being said, the Kampachi is also farm raised. These fish are farmed in Hawaii and
unlike the Hamachi; the Hawaiians grow these fish much smaller, averaging 4-6 pounds whole.
This yields a much cleaner, almost cucumber taste making it another true crowd pleaser for
anyone who wants a very high-end sashimi product. Both of these fish, because of their farming
procedures, result in a better end product than the wild caught jacks. Although designed to stay
raw, because of the firmness in the flesh, these fish would also be great pan seared or even
grilled.
Now lets move on to the Pacific Yellowtail Jack. This fish is a wild caught, cold water run,
fish. Although it is not as desired in the Japanese market as the Hamachi, it is one of the best
value sashimi quality fish in the world. These fish are firm, sweet, and extremely clean to the
taste. SeafoodS.com purchases these fish from wild caught, ocean runs in the Pacific. If
cooking is desired, the Yellowtail will also stand high heat. Cooking methods mirror those of
most oily fish; the longer it is cooked, the stronger the flavor will be.
Last but not least is the Hiramasa. Farmed in Australia, this is no more than a fat
yellowtail. Similar to the Hamachi, these fish are sweet, firm and farmed in a cold water
environment. The reason it comes in last in the descriptions is because of its weak availability in
the daily market. The US market can go many months without seeing any of these fish landed.
Sure to pull a smile from the most discerning chefs, SeafoodS.com highly recommends
any of these fish options. From raw to cooked, these fish are a true crowd pleaser. So don’t
waste anytime, place your order today!!
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Don't forget Hudson Valley Restaurant Week in March.
The Valley Table presents . . .


From March 9th through 21st 2008 be sure to join us in a celebration of the culinary riches of New York's Hudson Valley, including Westchester, Rockland, Orange, Putnam, Dutchess, Ulster and Columbia Counties.


During the 12-day celebration, participating restaurants are serving up three-course prix-fixe lunches for $16.09 and/or three-course dinners for $26.09 Sunday through Friday. Beverages, tax and gratuity are additional. Come, enjoy the great dining experiences in the Hudson River Valley!

1 comment:

poissonnier said...

Marcus,

About Hiramasa, I work for CleanFish a sustainable seafood branding and brokerage company (cleanfish.com)
CleanFish is bringing Hiramasa weekly and year round to the US market, also Hiramasa is a good choice (yellow)and Japanese Hamachi is an avoid choice (red) on the Monterey Bay Aquarium Seafood Watch guide for reasons you can check on the aquarium website.

Thank you, your Jack post was very informative.

Karim

We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

One Awesome Blender

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