Hamachi, or yellowtail, a fish in the jack family, is so very familiar and yet so rare: well known in its raw state, as sushi, sashimi and tartare in restaurants, yet seldom sold in retail markets for the home cook.
Now, that is changing. Local Ocean, a land-based saltwater fish farm in Hudson, N.Y., that says it does not release any water or waste, has just started selling its hamachi to retailers as well as to chefs. The fish, which run 2 to 3 pounds, arrive in the market within 24 hours of harvesting, so the pinkish flesh is excellent raw.
It has a rich, slightly briny flavor and a fairly high fat content, making it deliciously silky when seared in a pan or on a grill, or baked. Cook the fish until the center of the thickest part is a bit shy of turning fully opaque.
To read the rest of the story, please go to: New York Times