buri

Buri, or Japanese amberjack, is a large marine fish in the jack family Carangidae, with the scientific name Seriola quinqueradiata. It is the adult form of the species, while juveniles are commonly called hamachi. Native to the western Pacific, buri occurs in temperate coastal waters and is important for both commercial fisheries and aquaculture.

In Japanese cuisine, buri is prized for its firm, oily flesh and is commonly served as sashimi or nigiri; hamachi is often featured in sushi. Seasonal changes affect supply and price, reflecting the fish’s growth cycle and fishing pressure. Buri steaks and fillets are also used for grilling and braising.

Buri inhabit temperate coastal and offshore waters over continental shelves. The species migrates seasonally, moving toward inshore areas to feed and spawn. It feeds on smaller fish, squid, and crustaceans. Individuals can grow to more than a meter in length and weigh several tens of kilograms.

Fisheries and aquaculture are the main production methods for buri in many East Asian countries. Farmed buri are raised in coastal net pens using formulated feeds. Sustainability concerns include disease, the potential for escapees to affect wild populations, and environmental impacts, leading to management measures and certification programs.

Etymology and taxonomy: The name buri means “yellow tail” in Japanese, reflecting the fish’s distinctive tail coloration. The species belongs to the genus Seriola, with Seriola quinqueradiata designated as the scientific name for the Japanese amberjack.