Yellowtail amberjack (Hiramasa) nigiri

Yellowtail amberjack (Hiramasa)

【Nigiri sushi: Shiromi or Iromono】
Yellowtail amberjack (Hiramasa) is a member of the yellowtail family that can grow to over 1 meter in length. In Japanese fish markets, it is commonly referred to simply as "Masa." Like horse mackerel, it is a blue-backed fish, but in sushi restaurants, it is treated as a white-fleshed fish.

Since wild buri caught from spring through early summer tends to have a higher incidence of infection with Philometroides seriolae, kanpachi or hiramasa are sometimes used as substitutes during this period. However, compared with buri, the catch volume of hiramasa is extremely low, so it is not always available when sushi restaurants wish to use it.

Hiramasa is characterized by its refined fat content and firm texture. While it is generally believed that the more fat a fish contains, the more flavorful it is, hiramasa tends to become too mild if it grows too large. Fish weighing around 2–4 kg are considered to be at their peak. Many sushi enthusiasts regard wild-caught hiramasa as one of the finest summer fish, often describing it as "glossy and significantly more delicious than buri."

In sushi, the skin is often removed, and the fish is served raw, though it is also prepared in various other ways, such as being cured with kelp. While its flavor may seem mild at first, it is actually complex, offering a harmonious balance of umami and sweetness. As a summer sushi topping, many sushi enthusiasts appreciate its distinctive flavor, which differs from that of kanpachi or shima-aji. It is well worth trying if you spot it in the sushi display case. However, opportunities to encounter hiramasa at Edomae sushi restaurants in Tokyo are rare. One sushi chef once remarked, "The skill of a sushi chef lies in how well they can prepare and make delicious even the low-value zako (small fry)." It is also said that large fish like hiramasa are difficult for a single sushi restaurant to use up entirely on its own.

Traditionally, the scientific name for hiramasa worldwide was considered to be Seriola lalandi. However, recent DNA analyses and morphological studies have revealed that there are actually three distinct species with regional genetic and morphological differences. The hiramasa found in the northwestern Pacific—including Japan, South Korea, and the Russian Far East—is now classified as Yellowtail amberjack (Seriola aureovittata). Those found in the eastern Pacific are now classified as California yellowtail (Seriola dorsalis), while those found in the Southern Hemisphere—including Australia, New Zealand, and South Africa—are classified as Yellowtail kingfish (Seriola lalandi).

It should be noted that ciguatera poisoning has occasionally been reported after the consumption of exceptionally large hiramasa. While eating normal portions poses no problem, it is advisable to avoid fish weighing over 10 kg during the spawning season, as well as individuals caught in southern waters.

【Substitute fish】
White Warehou

Silver Warehou

【Related contents】
What is hybrid artificial fish?

What is Iromono?

Are Hamachi and Buri the same thing?

List of White flesh fish (Shiromi)

(Revision date: August 6, 2026)