Hamachi Yellow Tail

 Yellowtail or Hamachi is equally well suited to being cooked, thanks to its high-fat content. 

Whether fried, grilled, or added into a hot pot (such as in buri shabu-shabu), as the fish is cooked the fat breaks down, bringing its savory flavor to the forefront and ensuring a melt-in-the-mouth texture. 

A common cooked yellowtail dish in Japan is a teriyaki yellowtail, where the fish is grilled and coated in sticky teriyaki sauce. In contrast, the warming wintertime Japanese dish buri daikon makes use of yellowtail during its prime and sees the fish simmered with radish in a simple broth (not dashi), with the rich flavor of the buri adding further depth to the stock.