We see plenty of yellowtail (seriola) species at our local fish market. There is usually buri or hamachi (amberjack); ready supplies of kampachi (almaco jack), and almost always some cultured shima-aji (striped jack).
But far more unusual is hiramasa (yellowtail amberjack), especially caught from the open seas. We snapped up a quarter-fillet. It's a firm-fleshed fish that makes excellent sashimi.
And here it is on the plate. A rare treat.
