High-fat Cho-Rei-Kun Hamachi Fillet 510G+

Harvested only during peak season, Cho-Rei-Kun Hamachi boasts a lipid content exceeding 30%. In contrast, regular market Hamachi typically has a lipid content of 17-18%.
Using patented technology, Cho-Rei-Kun Hamachi achieve a 99% bleeding rate, resulting in fresh, white-colored flesh.Cho-Rei-Kun Hamachi flesh is “whitish” due to its extremely high-fat content, and thorough bleeding process. Here in Canada, Hamachi flesh is known to be pink. That appearance is caused by residual blood trapped in the capillaries. 

In Japan, it’s not strange to hear chefs referring to yellowtail as being a “Shiromi”, (white fish). Another benefit of thorough bleeding is to keep the fish fresh. Excess blood is normally associated with fishy taste, therefore, it’s a sensible step to remove as much blood as possible.

Sold as $46 per pound.