The Japanese yellowtail Buri, Japan’s favorite fish

Buri, or Japanese yellowtail, is one of Japan’s most beloved fish. Very popular in Japanese cuisine, it is often called “buri” when fully grown, but did you know that it goes by a dozen different names depending on its size and stage of development? Considered the king of winter fish, buri occupies a special place on Japanese tables, especially during the cold months. 

A fish found throughout the Japanese archipelago 

Buri can be found all over Japan, from Hokkaido in the north to Kyushu in the south. Once eaten mainly at certain times of the year, advances in aquaculture mean that quality buri is now available all year round, at stable prices. With these new farming techniques, the taste of aquaculture buri has improved significantly, particularly in terms of its melt-in-the-mouth texture and high fat content.

A nutritious fish with rich flavours 

The buri is a generous fish, both in terms of size – around 80 cm for an average weight of 8 kg – and nutritional value. It is particularly rich in antioxidant vitamins, notably vitamin E, as well as the essential fatty acids EPA and DHA, renowned for their health benefits. Its firm yet melting fat gives buri a unique depth of flavor, ideal for winter dishes. Its fleshy texture adapts to a wide variety of preparations, making it a must-have in the kitchen. 

Traditional recipes with modern flavors 

Buri is a versatile fish that lends itself to many preparations. Traditionally, it is cooked sweet and sour, simmered with daikon radish and ginger in a broth made with mirin and soy sauce. This dish, known as “buri daikon”, is one of Japan’s most popular winter recipes. Buri can also be eaten raw as sashimi, grilled simply with salt or cooked as teriyaki for a sweet touch. 

But Buri is not limited to Japanese dishes. It goes just as well with Western sauces. For example, it can be prepared with tomato or basil sauce, or sautéed with butter, herbs and garlic. The result is a tasty dish that surprises with its blend of textures and flavors. Buri can also be preserved in oil to enhance its aromas, or enjoyed in carpaccio, revealing all its freshness. 

A fish to rediscover 

Buri is much more than just a winter fish. It’s a true star of Japanese cuisine, but also a source of inspiration for chefs wishing to incorporate it into more modern recipes. Whether for a traditional Japanese meal or a fusion with Western flavors, buri will seduce your customers with its versatility and incomparable gustatory qualities. With its rich, flavorful, melt-in-the-mouth flesh recalling salmon, this fish will win over the palates of Europeans.   

Buri at Foodex

Our buri comes from Ehime, one of the main production areas for farmed yellowtail. The fish are fed a special feed containing natural polyphenols extracted from grape seeds. It prevents the fish from oxidation and bruising of the blood flesh, keeping the fresh color of the flesh longer.

A must-have if you want to stand out from the others and offer your customers an authentic product!

For storage, store frozen at -18°C and thawed at – 1~5°C airtight and cut into slices, to be consumed under quickly after thawing.

To prepare:

• Defrost for 24 hours in the refrigerator
• Lift fillets (remove skin and bones)
• Cut into saku
• Place in absorbent paper for 1 hour
• Cut into slices

To cut the fish, see the link below: How to cut yellowtail

If you’d like personalized advice on our yellowtail or information on our product range, please don’t hesitate to contact us via the contact form!

As product availability varies from country to country, please contact us for further information.