Yellowtail

Yellowtail is a common name applied to several species of fish that share a distinctive yellow coloration on the tail or tail region. The term is not taxonomically precise and can refer to different species in different regions, most notably the yellowtail snapper, the Japanese amberjack (often marketed as hamachi or yellowtail), and the yellowtail kingfish (also called yellowtail amberjack).

Yellowtail snapper (Ocyurus chrysurus) occurs in shallow, warm waters of the western Atlantic and Caribbean, from southern Florida to Brazil, including the Gulf of Mexico and Caribbean Sea. It favors coral reefs and seagrass habitats and feeds on small魚 and invertebrates. It is a valued commercial and recreational species, and its flesh is white, firm, and mild, commonly prepared grilled, fried, or baked.

Japanese amberjack (Seriola quinqueradiata) is native to the western Pacific and is widely cultured in Japan, Korea, China, and Hawaii. In sushi and markets, it is often labeled as yellowtail, with the term hamachi referring to younger fish and buri to larger individuals. The flesh is rich and fatty, making it a popular choice for sashimi, sushi, and grilling.

Yellowtail kingfish (Seriola lalandi), also called yellowtail amberjack in some regions, inhabits temperate Pacific waters and is prominent along the coasts of North and South America as well as around Australia and New Zealand. It is valued for sport fishing and aquaculture, and its meat is used similarly to other amberjacks.

Because yellowtail can refer to multiple species, exact identification depends on regional usage and context.