Hamachi belongs to a species of jackfish that is known by different names as it grows and matures. In Japanese, the fish in its mature stage is known as Kanpachi. When it weighs about 6 pounds, it is called Hamachi and when it is nearly 10 pounds, it is known as Buri. They all differ in flavor, texture, and taste.
The history of Japanese amberjack traces back to the Kagawa prefecture when the wild amberjacks were caught from the oceans. With time, the population of wild amberjacks decreased and they came close to becoming obsolete.
Around the 1940s, commercial production of farmed amberjack was started and there was a huge demand for this fish again. In Japan, Hamachi is mostly eaten as a rich sushi delicacy during the colder months.
As an extremely versatile fish, Hamachi is mostly served raw as sushi or sashimi. It is mostly served with soy sauce to bring out the delicate flavors. While raw hamachi is popularly used in sushi restaurants, you can find the poached or cooked version in Japanese homes. The cooked meat has a slightly firm texture.
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