Hamachi Fillets, Sashimi Grade, 1.6-2kg

Hamachi Sashimi Fillet is a sashimi-grade hamachi fillet weighing 1.6 to 2kg — the Japanese yellowtail, one of the most prized fish in sushi and sashimi culture for its rich, buttery flavour and clean finish. Hamachi sashimi fillet is a benchmark of Japanese sushi quality. As a result, yellowtail appears as one of the most requested fish at every serious sushi counter. Furthermore, farmed hamachi from Japan has a consistent fat content and a clean, mild richness that makes it ideal for both sashimi and cooked preparations. In particular, the belly section of the hamachi fillet is the most prized — richer and more unctuous than the leaner back loin.

About Hamachi Sashimi Fillet

We source our sashimi-grade and sushi-grade seafood from specialist Japanese and international suppliers who maintain the cold chain and handling standards that raw consumption demands. In particular, sashimi grade is not a regulated term — it is a commitment by the supplier to a standard of freshness, handling and parasite control that makes the fish safe and outstanding to eat raw. As a result, we work only with suppliers whose standards we have verified and whose products professional sushi chefs trust and use. Furthermore, every product in this category arrives in the correct frozen or chilled state for safe raw consumption. However, safe sashimi requires correct defrosting and immediate consumption once thawed. In particular, we select each species for its flavour profile, texture and suitability for raw serving. Additionally, the Japanese tradition of appreciating each fish on its own terms informs every selection we make. That commitment to authentic quality drives every sourcing decision. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Hamachi Sashimi Fillet From Us

Serving sashimi and sushi-grade seafood well requires confidence, a sharp knife and an understanding of how each species behaves at the cutting board. In contrast to cooked seafood, raw fish demands precision above all else. As a result, a sharp knife that glides through clean cuts is the most important tool in any sashimi preparation. Furthermore, temperature matters enormously — serve immediately after slicing while the fish is still very cold but not frozen. However, defrost all frozen sashimi products overnight in the fridge rather than at room temperature. In particular, slice against the grain of the muscle for the most tender result and the cleanest presentation. Moreover, high-quality soy sauce, freshly grated wasabi and pickled ginger are the only accompaniments most species need. Additionally, serve on cold plates or a chilled slate to keep the fish at the correct temperature throughout. That attention to temperature and technique separates outstanding sashimi from an ordinary one.

How to Serve Hamachi Sashimi Fillet

To get the very best from it:

• Keep refrigerated and slice on the day of arrival for the finest sashimi result.
• Slice across the grain at a slight angle into 5 to 7mm pieces for classic sashimi presentation.
• Furthermore, hamachi sashimi fillet suits a sashimi preparation with yuzu kosho, ponzu and micro herbs for a modern Japanese presentation.
• Additionally, lightly sear the skin side only with a kitchen blowtorch for aburi-style hamachi.

Perfect Pairings

This product pairs beautifully with:

• Yuzu kosho, ponzu and micro herbs for a modern Japanese preparation
• Soy sauce, wasabi and pickled ginger for the classic sashimi approach
• Seasoned sushi rice for hamachi nigiri or a hand roll
• A glass of chilled Chablis, white Burgundy or a dry junmai sake alongside

Storage: Keep refrigerated and consume within 2 days of delivery. For the finest sashimi result, consume on the day of arrival. Furthermore, keep as cold as possible without freezing until the moment of serving. However, do not refreeze once delivered in chilled condition. Delivered chilled and ready to slice.

However you serve it, this product brings a quality and purity that only carefully sourced sashimi-grade seafood can deliver. Moreover, the finest raw fish always rewards the sharpest knife and the simplest presentation.