Wild
Wild Hamachi/Buri caught during winter is known as Kan-Buri (寒ブリ) and is one of Japan's most celebrated seasonal delicacies. The cold winter waters force the fish to accumulate thick layers of fat, resulting in flesh that is incredibly rich, buttery, and complex.
The most famous wild Buri comes from Himi in Toyama Prefecture, but excellent specimens are also caught off Nagasaki. Wild Buri has a firmer texture and more intense flavor than farmed — the difference is immediately noticeable.
Advance Intertrade sources wild Buri from daily auctions, with peak season from December through February.
The rich, complex flavor of wild Buri makes for exceptional sashimi — a winter luxury.
Glazed in sweet soy sauce and grilled — the natural fat keeps the fish incredibly moist.
Thinly sliced and swished in hot pot — the fat melts into the broth creating incredible depth of flavor.
| Size | Grade | Common Use |
|---|---|---|
| 1–3 kg | Inada (young) | Grilling, simmering |
| 3–5 kg | Warasa | Sashimi, versatile |
| 5–8 kg | Buri | Premium sashimi, teriyaki |
| 8+ kg | O-Buri | Top-tier winter Kan-Buri, ultra-premium |
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