Seafood

Yellowback fusilier

ウメイロ　うめいろ　umeiro

Also known asumeiro

At its best in Jun, Jul, Aug, Sep

Yellowback fusilier (umeiro), Japanese seafood
Yellowback fusilier (umeiro) is at its best in Jun, Jul, Aug, Sep. It is in the market from May to Oct.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Yellowback fusilier: Sashimi

Sashimi

A refined white flesh with good fat. The bloodline is beautifully coloured.

Yellowback fusilier: Shioyaki (salt-grilled)

Shioyaki (salt-grilled)

Simply grilled to taste the fish itself.

Yellowback fusilier: Nitsuke (simmered in sweet soy)

Nitsuke (simmered in sweet soy)

Simmered in sweet soy until the flesh flakes away.

How to choose

A vivid yellow along the back. A firm body and clear eyes.

Storage

Gut and refrigerate. Use within two days.

Main areas

Good to know

The yellow running from the back to the tail resembles the colour of a ripe ume plum, which is where the name comes from. Caught on the rocky coasts of southern Japan and treated locally as a luxury fish.

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At their best around the same time