What is HAMACHI ?
Hamachi is a fish species indigenous to Japan.
It has long been a favorite food of the Japanese people.
It is characterized by a tender but firm texture and tasty fat that melts in your mouth. This tastiness reflects the commitment of artisans. The abundant quantities of DHA and EPA which are present in the fat, may reduce the risk of hypertension and coronary heart disease*.
Hamachi has a special taste found nowhere else but in the seas of Japan.
Why is Japanese yellowtail
One of the crucial factors for cultivating fleshy Hamachi is a strong current. Many fish farms are located in the inland seas that have a certain depth, and large tidal variations, thus securing the strong currents required to produce plump Hamachi.
Fish farmers increasingly use advanced technologies
such as cloud-based systems to manage the density and health of Hamachi in the fish farms.
Many producers are selective about the feed used to produce fatty, high-quality Hamachi.
They are developing their own feeds by mixing local ingredients such as cereals, tea leaves, citrus, olive oil, etc .
in an effort to achieve even better aroma and meat texture.
The processing technique is key to preserving freshness,
and starts when the fish is landed, fresh from the fish farm. The ultimate quality of Hamachi depends on how the landed fish is handled, and the fish is processed on-site as soon as it is landed before being sent to a plant for further processing.
Precise and prompt processing makes the fish meat tender and preserves freshness as well as prevents the meat from stiffening.
The excellent taste of Hamachi is also maintained by the environment of the processing plant.
In conformity with the high sanitary standards of HACCP,
the temperature inside the plant is constantly kept low to maintain the freshness of the fish.
Hamachi carried into the plant is processed one by one by artisans or in a machine under a strict quality control system for swift and careful packaging.
Frozen products are first frozen at an ultra-low temperature to prevent the meat from degrading, and then exported in a freezing container, etc. to maintain quality.