Hamachi is often referred to as “yellow tail tuna”, though it is actually not in the tuna family of fish. Hamachi is most popular during the winter months, when those eating prefer to have kosher sushi with a higher fat content. This is especially true in Toronto as the fat can help to deal with the cold.
Hamachi is typically served over white rice, i.e. as nigiri, which enables the strong fish flavor to dominate the palate. Even seasoning it can be difficult, as the oils in the flesh repel soy sauce, the most common condiment used with sushi. Along with a strong taste, the oils in the flesh create a sweet aftertaste, which many consumers love. Those who prefer to avoid such an aftertaste may consider eating this type of sushi in combination with others or with flavored drinks to mitigate such effects.
Because soy sauce repels Hamachi, many people prefer flavoring it with wasabi, a common condiment used with many types of kosher sushi. For those unfamiliar with wasabi, horseradish tastes quite similar to it, though wasabi is hotter. For those who don’t like spicy foods, eating Hamachi without any additional flavoring is typically the best option.
Those concerned about conservation should enjoy Hamachi knowing that the fish are farmed for consumption. A relatively small number of fish are caught in May to populate the farms, and farmers grow them to their full size until they are prepared for consumption in restaurants.
If you would like to enjoy Hamachi kosher sushi in Toronto, call or visit us today. We would be happy to answer any questions you may have about how we get and prepare it, as well as to prepare it either for carryout meals or for a function that you are holding.