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The Japanese amberjack or yellowtail, ''Seriola quinqueradiata'', is a bony fish in the family ''Carangidae''. It is native to the northwest Pacific Ocean, from Japan to Hawaii. It is greatly appreciated in Japan, where it is called ''hamachi'' or ''buri'' (). They are eaten either cooked or raw, and are a seasonal favourite in the colder months when the meat has higher fat content. Amberjack is typically thought of as a winter delicacy of Toyama and the Hokuriku region. Although it is frequently listed on menus as "Yellowtail tuna", it is a fish of an entirely different family, the Carangidae, rather than the Scombridae family that includes tunas, mackerels, and bonitos. Some of the fish consumed are caught wild, but a substantial amount is farmed (about 120,000 tonnes per year). To populate the farms, every May, farmers fish for the small wild fry (called ''mojako''), which can be found under floating seaweed. They scoop out the seaweed together with the ''mojako'' and put the ''mojako'' in cages in the sea. The small fry are grown until they reach 10 to 50 grams in mass; the fry are called ''inada'' in eastern Japan (Kantō). They are then sold to farmers, who grow them until they reach 3 kilograms called ''hamachi'', or 5 kilograms called ''buri''. These days, most farmers use extruded pellets to feed the fish. File:Mojako.jpg|Japanese amberjack (juvenile form) File:Buri no suimono 01.jpg|Soup with Japanese amberjack, Japanese: 鰤の吸物 ==References== * * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Japanese amberjack」の詳細全文を読む スポンサード リンク
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