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- Hamachi
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- Fish
It is greatly appreciated in Japan, where it is called hamachi or buri. They are eaten either cooked or raw, and are a seasonal favourite in the colder months when the meat must have higher fat content. Hamachi is typically thought of as a winter delicacy of Toyama and the Hokuriku region.
Some of the fish consumed are caught wild, but a substantial amount is farmed (about 120,000 tonnes per year). To populate the farms, every May, farmers fish for the small wild fry called mojako, which can be found under floating seaweed. They scoop out the seaweed together with the mojako and put the mojako in cages in the sea.
The small fry are grown until they reach 10 to 50 grams in mass; the fry are called inada in eastern Japan. They are then sold to farmers, who grow them until they reach 3 kilograms called hamachi, or 5 kilograms called buri. These days, most farmers use extruded pellets to feed the fish.
Hamachi Sashimi
Hamachi Kama
