Our fish farm has been challenging to extend the season for best-tasting yellowtail with high quality fat content. After much research, Hashiguchi Hamachi (yellowtail) cold season taste can now be enjoyed year-round.
- Higher fat content compared other companies’ farm raised yellowtail and 150% higher free form amino acid (umami substance) compared to wild yellowtail of same season.
- Less fishy smell.
- Less discoloration of the “chiai” parts. Almost no discoloration of fillets even after 48 hours when kept at 33.8 °F to 41°F.
- Cost effectiveness: 4 kg size Gokujyo Goto Buri has the same level of fat content and free form amino acids compared to over 6 kg size winter season wild yellowtail.
