In the United States and other countries, “buri : right image” is called yellowtail, but this word refers to fish like “buri” and “hiramasa” and actually can be applied to a large number of fish. Actually, it isn’t far off since a layman can’t tell the difference between a “buri” and “hiramasa” just by the pretty yellow lin on the side of the fish’s body.
In Japan, “buri” is the most well-known fish that goes by different names depending on its stage in life (shusse fish). Actually “buri” has many different names even depending on the region you are in. For example, in the Kanto region, it may be called wakashi (0 to 30 cm) -> Inada (30 to 60 cm) -> Warasa (60 to 80 cm) -> Bri (80 cm or more), and from Kansai on further west, it is called, tsubasu (0-30 cm), Hamachi (30- 60 cm), mejiro (60 to 80 cm) or burri (80 cm or more).
This is where the term “hamachi” came from. West of Kansai, full-grown buri, at about 30 to 60 cm is called Hamachi. In other words, Hamachi is a young buri.
Of course, it’s not that simple. You can get hamachi sashimi at grocery stores all over Japan, all year long. Hamachi is not only used from Kansai on westward, it is also used at grocery stores throughout Japan. This may lead you to believe that hamachi is a different fish and not the same as buri, but you would be mistaken.
Behind the curtain, buri cultivation is thriving in Japan (and throughout the world). More than 80% of the buri on the market is said to be farmed. Because it is not apparent by appearance whether the buri was raised in the wild or by aquaculture, the wild-raised fish is called buri by market affiliates in order to make it easier to understand. That means farmed products have come to be called hamachi.
Also, in the Setouchi region, people preferred to eat the young hamachi rather than the adult buri. Kagawa Prefecture became the first in the world to successfully cultivate hamachi in 1928, and that is what led ‘hamachi’ to become synonymous with ‘farmed fish’. Of course, that would be one reason that people call farmed buri, hamachi.
As an aside, three cousins (closely related species) of buri are often used as sushi toppings in sushi restaurants. In the Fish Name Dictionary, the translations of these cousins are Goldstriped amberjack (Hiramasa : right image), Greater Amberjack (Kanpachi), and Japanese amberjack (Buri). Sushi University also adopts these terms.
But if you dive deeper into the fish name dictionary,
Hiramasa is known as amberjack or yellowtail. Kampachi is known as amberjack or yellowtail. Buri is known as… you guessed it: amberjack or yellowtail.
When lumping them all together, they are called yellowtail, as is common in the U.S.
I’m sure you’re interested in the price, and while the price of the seasonal winter buri varies, it is generally around $10-20 per kilogram. Since there is very little distribution of hiramasa, the price is said to be about double that of buri. The price of kampachi : right image is somewhere between that of buri and hiramasa. These prices refer to the wild-caught fish.
Finally, if you eat and compare buri, kampachi and hiramasa in sashimi form, most people can’t tell the difference in fat distribution. When made into sushi, the sweetness of the fat and the flavor of the fish emerge splendidly, and the taste of each fish becomes distinct and obvious. Even the still-developing inada, with very low fat content, is used as a sushi topping and its refreshing taste is unforgettable. This showcases both the depth and greatness of Edo Style sushi.
We hope this information will be helpful.
Revision date: January 6, 2020