Farmed
Hamachi, known as Buri when fully matured, is one of Japan's most prized and widely consumed fish. Raised in the pristine waters off Nagasaki and Kagoshima in Kyushu, farmed Hamachi offers consistent quality, rich fat content, and buttery texture year-round.
Wild Buri, caught during the winter months, is considered a seasonal delicacy known as 'Kan-Buri' (寒ブリ) — winter yellowtail. Its firm flesh and intensely rich flavor make it one of the most sought-after fish in Japanese cuisine.
Advance Intertrade sources both farmed and wild Hamachi/Buri directly from Nagasaki's producers and daily auctions, ensuring the freshest product reaches your market within 24–48 hours via air freight.
The most popular use — sliced thin for nigiri sushi or served as sashimi with soy sauce and wasabi.
Buri teriyaki is a classic Japanese home-cooking dish. The high fat content keeps the flesh moist when grilled.
Thinly sliced Buri is swished through hot broth — a popular winter dish in Japan called Buri-shabu.
A traditional simmered dish pairing yellowtail with daikon radish in a sweet soy broth.
| Size | Grade | Common Use |
|---|---|---|
| 3–4 kg | Hamachi | Sashimi, sushi — most popular export size |
| 4–6 kg | Buri (medium) | Sashimi, teriyaki, fillet — rich fat content |
| 6–10 kg | Buri (large) | Whole fish for high-end restaurants |
| 10–15 kg | O-Buri | Premium whole — banquet and display use |
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