Seafood
Japanese amberjack
ブリ ぶり buri
Also known asburi, hamachi
At its best in Jan, Feb, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
Winter buri is rich with fat.
Buri daikon (yellowtail simmered with daikon)
Using the head and bones gives a better broth.
Teriyaki
Glazed with a sweet-savoury sauce.
Buri shabu
Thin slices swished briefly; the fat renders and it eats lighter.
How to choose
A bright red bloodline and firm flesh. In fillets, look for white fat marbled evenly through.
Storage
Pat fillets dry, wrap and refrigerate. Sashimi-grade should be eaten the same day.
Main areas
Good to know
A fish that changes name as it grows. In Kansai: tsubasu, hamachi, mejiro, buri. In Kanto: wakashi, inada, warasa, buri.
