Crane Bay® Yellowtail Katsu Hamachi

1. Why is the Crane Bay® Yellowtail Hamachi named “Katsu”?

The word “Katsu” in Japanese means energy or liveliness - words that describe the “fresh from the sea” quality found in our Katsu Hamachi.

2. Where is the Hamachi farmed?

The Katsu Hamachi is caught wild, farmed and process entirely in Japan.

3. In some fillets, there will be a yellow stain on the underbelly of the Katsu Hamachi fillet? What causes it? (please note it is not harmful and cannot be avoided in the production process.)

The yellow stain is bile from the liver - if the guts are not removed cleanly and the liver is pierced, bile can be released and can stain the fish.

4. Why is the Crane Bay® Katsu Hamachi harvested only in the winter months?

Winter is the coldest time of the year when the Hamachi is in its fattest state. This fat content translates to superior flavor and firm silky texture.

5. Name 3 procedures that contribute to the superior flavor and firm texture of the Katsu Hamachi.

a. Diet of custom feed enhances delicate fish flavor

b. Fish are transported live to processing facility - not processed and frozen on the boats

c. Prior to processing, fish rest 2-3 days in pens adjacent to the facility to reduce stress - lowering stress leads to minimized gaping, reducing the natural bloodline and improving overall meat texture.

6. What cuts of Katsu Hamachi are available?

Hamachi Fillet - 2.0-2.5 kg

Hamachi Fillet- 2.5 & up

Hamachi Loin- 500-800 g (1.1-1.7 Ibs)

Hamachi Collar -150-250g (.33- .55 lbs)