Fish Dictionary | Yellowtail

This is what makes Okafoods' yellowtail so great!

✓ Tip 1: When the seawater temperature drops, it's the perfect time to go!!

Yellowtail caught in the spring is said to have many parasites, so we only stock yellowtail caught in the fall and winter when the seawater temperature is lower and there are fewer parasites.

✓ Number 2: Always inspect raw materials before purchasing!

When purchasing fish, we always inspect them to ensure there are no parasites and that there is no food left in the stomach causing it to spoil. (If parasites are found during processing at the factory, they are removed, but if they have penetrated into the flesh, they are difficult to detect and may not be able to be removed.)

✓ Tip 3: Say goodbye to odors and dryness!!

One problem with yellowtail is that it becomes hard and dry when cooked, but Plus yellowtail fillets are made using the patented Plus manufacturing method, which reduces the fishy smell while retaining the flavor of the fish, resulting in a juicy texture without becoming dry.

☝Trivia

This is a typical fish that grows with age! Its name has changed four times!

In the Kanto region, the name changes from Mojako (young fish) to Wakashi (up to about 30 cm) to Inada (up to about 50 cm) to Warasa (up to about 90 cm) to Buri (over 90 cm). (The Fisheries Agency's seafood naming guidelines do not include any regulations for labeling fresh seafood with names of their growth stage.)

Characteristics of Yellowtail

The most common parasite found in yellowtail is the "yellowtail worm." In rare cases, it forms a ring-shaped parasite in the blood vessels, but it does not infect humans. Furthermore, fish parasites die when frozen at -20°C for 24 hours, so even if you do happen to eat frozen fish fillets, there is no harm in doing so.

Regarding product handling

✓ Part 1: About pinholes

Impacts during transport can sometimes cause pinholes (tiny holes) that are invisible to the naked eye to appear in the bags. However, because the food is frozen, even if a pinhole does appear, it is difficult for air to get into the bag, so rapid deterioration in quality is unlikely to occur.

✓ Number 2: Continuity, training, and confirmation are important to prevent hair contamination!!

It is said that an average person loses 50 to 100 hairs per day. At Okafoods factories, to prevent hair contamination, we encourage employees to wash their hair daily, brush their hair before entering the changing room, wear work clothes that only expose part of the face, and roll the surface of their work clothes with a roller when entering the factory and every hour. However, the most important thing is to continue training every day to ensure that the established rules are firmly established, and for managers to check that on-site workers are always following the rules.

Okafoods' popular yellowtail product

Plus 60g yellowtail fillet (bone removed)

Yellowtail is a familiar fish to Japanese people, regardless of region, as a representative of the fish that grows with age. It is perfect not only in the classic teriyaki or salt-grilled dishes, but also in simmered dishes.

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Grilled Yellowtail (bone removed) 245g (5 pieces)

Yellowtail, a familiar dish to Japanese people, is prepared in the classic teriyaki style. The special teriyaki sauce keeps the fish shiny even after serving, making it very appetizing. This is a perfect dish to go with white rice.

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Yellowtail and Daikon (bone removed)

The radish is also soft and has no unpleasant odor, making it a highly recommended product. The special manufacturing process allows the flavor to penetrate deep into the meat, stimulating your appetite. It is also perfect as a single dish.

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