14cm / 1.5m
2Kg / 40kg
The Hamachi is native to the Pacific coast, specifically from Japan to Hawaii.
Inadas (Hamachi hatchlings) are farmed on the southern islands of Kyushu where there are warm water currents in the winter, and fished during the colder months of the year. Hamachi live under floating seaweed, and fisherfolk scoop out the fish and later place them in cages.
Hamachi meat is a must at the best sushi bars (niguiris, shabu shabu, etc.) due to its unique texture and delicate flavour. It’s also rich in vitamins and Omega 3 fats.
We are the only company in Spain that markets it fresh and imports it by plane. In addition, we slaughter the fish using the most respectful method possible, the traditional Japanese method known as Ike jime.
This method consists of opening the gills, cutting the vertebra and the veins of the head. Then part of the tail along with its veins are cut to bleed the fish faster. After this, a wire is inserted through the nerve channel from the tail to the brain to disable the medulla. This minimises the stress the animal goes through, thereby increasing the quality of the tuna meat.
The last step is to wash it in cold water to remove the blood.