Japanese Buri or Japanese Amberjack
Buri (or Japanese Amberjack) is the endemic fish species in the North Pacific, mainly inhabiting the waters around Japan, and is considered to symbolize Japan. Kindai University’s Fisheries Lab introduced fish preserve culture technology (farming fishes with caged nets) into fish culture where it has now become the mainstream of aquaculture. Buri was the class of fish that was cultured with this new technology at that time.
Buri is the fish class loved most in Japan, and it occupies approximately 70% of the total quantity of aqua cultured fish in Japan. It belongs to one of the large sized fish classes and, consequently, has large edible parts. Today, the aqua cultured fish would weigh between 5kg (11lbs) and 7kg (15lbs) with wild buri sometimes weighing over 10kg (22lbs).
Buri is a high quality fish, particularly in the Kansai area. Its unique ample meat, consisting of whipcord muscle with smooth fat, can be compared to marbled beef. It has a rich, mouth-watering taste (umami).
The aquaculture technology has been so successful that Buri can be found in many Sushi shops, and the average price of aqua cultured fish is often higher than wild-caught fish. It can be used both in sushi and sashimi but also baked, broiled and in soups and broth, making it ideal for use in recipes and dishes around the world.
Buri Names at Different Stages of Life
Mojyako (Yellowtale Larva) —> Tsubasu (Young Japanese Amberjack) —> Hamachi (Yellowtail) —> Mejiro —> Buri (Japanese Amberjack)
*Name may vary in some regions of Japan
Shoku En buri is defined by five main attributes:
- Ecologically sustainable* = unique and technologically advanced aquaculture technique controlled by HACCP. Shoku En Buri is SCSA (Seedling Certification for Sustainable Aquaculture) certified and 100% sustainable. Certification by Seedling Council for Sustainable Aquaculture, verified by EURO VERITAS and equivalent to MSC (Marine Steward Council) certification.
- Delicious flavor & texture = fresh, buttery rich flavor with firm texture, similar to marbled beef, with well-balanced fat-to-meat ratio due to proprietary feed, giving it a rich, mouth-watering taste
- CO-free = Shoku En buri is not treated with Carbon Monoxide to maintain freshness longevity; rather, a unique 3D freezing process is utilized that captures taste and quality of prime-season buri year round
- Nutritionally rich in unsaturated fat and DHA with lower histamine levels than global standards
- Decreased food waste = versatility with using all parts of buri for various recipes makes for reduction in fish being discarded
Weight per piece: 3.3-3.7lbs/filet (1.5-1.7kg/filet)
Filets per box: 6 [Cardboard/Corrugated: L 590mm (23.23”) x W 400mm (15.75”) x H 190mm (7.48”)]
General Coliform is negative and the Histamine level is at an undetectable level, meaning 50ppm or less.