Hamachi (young yellowtail):Yellowtail is the common name of a number of species of amberjack --sleek migratory fish similar to the tunas. The japanese variety calledhamachi has light golden flesh and may display a dark streak along theedge of a fillet, a characteristic of the two-toned musculature of fishthat cruise the open seas. Since hamachi is not listed on many Americansushi menus, it may be overlooked. It's one of the most rewarding discoveries you can make at a sushi bar.
Hamachican be as rich as toro, smooth and buttery with a deep smoky taste, butnot as overpoweringly fatty. The area around the pectoral fins isconsidered the tastiest part and is often set aside for specialcustomers. Some sushi bars grill the skeleton and the bits of meat lefton it and serve it as an appetizer or snack.
Althoughvarieties of yellowtail are plentiful in waters off both U.S. coasts,hamachi are usually flown in frozen from Japan, where they are raisedin hatcheries and harvested when they weigh between fifteen and twentypounds -- just right for sushi. Yellowtail caught here are usually toolean to qualify.
Hamachi is available for import year round, but you may have to try a few sushi bars before you find it."