Yellowtail Teriyaki ぶりの照り焼き

When you go to your favorite Japanese restaurants, have you seen Yellowtail Teriyaki on the menu? Probably not since  Salmon Teriyaki and Yellowtail Collar (Hamachi Kama) are generally more popular menu items than yellowtail teriyaki. You may be surprised that’s not the case in Japan. Yellowtail Teriyaki, or what we call Buri no Teriyaki (ぶりの照り焼き) in Japanese, is a staple dish in Japan households. 

Yellowtail – A Fish with Many Names

Japanese love seafood, so we can get very detailed with our naming. A good example is Yellowtail – a fish that changes names as it grows. Traditionally, there were different names for wild yellowtail, according to size and age, and to make things more complicated, there were also different names between Tokyo and Osaka:

Age (Length) – Tokyo / Osaka name

• 6 months (10 cm) – Wakashi / Tsubasu
• 1 year (30 cm) – Inada / Hamachi
• 3 years (60 cm) – Warasa / Mejiro
• 4 years (90 cm) – Buri / Buri

If you think that’s hard to remember, it’s become even more confusing. Japanese differentiate yellowtail now by:

• Farm / Small – Hamachi (not as much exercise for the fish, hence fatty with soft muscles and lighter colored flesh)
• Wild / Large – Buri

And of course exceptions…

• Wild / Small – Hamachi (Firmer flesh and darker color)

But let’s keep this simple so you can remember when you’re eating out or shopping. In general, the yellowtail “Hamachi” used for sushi and sashimi in the US and Japan is farmed. The larger, older, wild yellowtail “Buri” are caught in the fall in the Japan Sea. This seasonal Buri is called Kanburi (寒鰤) and it is nice and oily, and has so much flavor. It’s enjoyed during fall/winter time in Japan, so Buri no Teriyaki is common during this time.

One more note: the English term for Hamachi is “yellowtail”, and Kanpachi is “amberjack”. However, because yellowtail can also be called “Japanese amberjack”, a lot of people think they are the same fish.

Why Salt the Fish Before Cooking?

Don’t avoid sprinkling salt just because the Teriyaki Sauce is “salty” enough. Salt plays an important role in prepping, and here’s why.

Adds Umami

The protein itself has no taste. Sprinkling on salt will cause the proteolytic enzyme to kick in and the protein will change to glutamic acid or a delicious amino acid – the umami flavor!

Remove Fishy Smell

After leaving the salted fish for 10 minutes, the fish releases excess moisture, which also contains an unwanted fishy smell. Simply wipe off the excess moisture with a paper towel and the final dish will not have that fishy smell.

If you are using defrosted fish, it’s not as fresh hence the fish might have a stronger fishy smell. In that case, leave the salt on for a little longer, about 15-20 minutes.

Remove Excess Moisture

As some moisture is withdrawn, the flesh is firmer and more elastic, and it’s less likely the flesh is broken into pieces.

Why Do We Coat The Fish with Flour?

I occasionally receive questions on coating fish and meat with flour, so here are some reasons why it is important.

1. Prevents the fish from breaking apart

When seared on the frying pan, the fish coated with flour holds together stronger, which protects it from breaking apart.

2. Gives a crispy texture

When coated with flour, the surface develops a nice crispy texture when cooked. It makes it so delicious! 

3. Adds a toasty flavor and aroma

The burnt/charred flour adds an extra toasty flavor.

4. Locks in the fat, juice, and umami

The flour acts as a protective barrier and sponge, preventing the umami from leaving the fish.

5. Thickens the pan sauce

As you cook the coated fish in the sauce, the flour slowly dissolves and creates a beautiful, thicker sauce.

Simple enough to make on a weeknight yet elegant enough for company, Yellowtail Teriyaki pairs well with pan-grilled vegetables like Negi (long green onion) and shishito peppers. Serve along with steamed rice and miso soup, and you’d have a delicious meal at dinner. 

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