• Humanely harvested using ike jime method
• Highest standard of culinary excellence
• Sushi-grade

Our Hamachi is raised in a calm, stress-free environment and dispatched using ike jime, a refined Japanese method that enhances color, improves yield, and extends shelf life. Also known as yellowtail, young amberjack, or buri, this premium fish is celebrated for its high oil content, which delivers a smooth, buttery texture and clean, rich flavor. Widely featured in top sushi bars across the U.S., it’s also versatile enough to be sautéed, steamed, or grilled to medium-rare, and makes an excellent substitute for swordfish or kanpachi.

The exceptional quality of our Hamachi is made possible by Ike Jime, an ancient and humane harvesting technique meaning “to close the fish.” Performed in seconds by skilled processors, this precise method halts stress at the source, preventing the formation of lactic acid that can degrade flavor, texture, and longevity.

Remarkably, 99.5% of the fish’s blood is removed within 15 minutes, resulting in a pristine, clean-tasting product. This attention to detail reflects the elevated standards of Japanese culinary tradition—standards we proudly uphold at Browne Trading.