Cooking japanese amberjack

Japanese dishes using ブリ, with preparation guidance and the original dish photographs.

Sashimi / thin-sliced raw fish

A traditional way to appreciate texture. Freshness alone does not establish that a catch is safe to eat raw.

1. Have species identification and suitability for raw consumption assessed by a qualified fish professional.
2. Use professional parasite-control and cold-chain procedures; this is not a home raw-fish safety protocol.
3. For an uncertain recreational catch, choose an appropriate thoroughly cooked dish instead.

Buri teriyaki

Amberjack steaks glazed with a sweet soy sauce.

1. Dry boneless steaks and season lightly.
2. Pan-cook both sides until cooked through.
3. Add soy sauce, mirin and sake, then reduce briefly to coat without burning.

Buri shabu-shabu

Thin amberjack slices are cooked in a light broth and served with dipping sauce.

1. Prepare thin boneless slices and separate utensils for raw and cooked food.
2. Bring kombu broth and vegetables to a simmer.
3. Cook each slice through; do not rely on a very brief dip for an uncertain catch.

Buri daikon — amberjack with radish

Fish and daikon absorb a ginger-scented soy broth.

1. Cut daikon and pre-cook until beginning to soften.
2. Clean fish portions and briefly blanch and rinse away surface scum.
3. Simmer with daikon, ginger, water, soy sauce and sake until fish is cooked and radish tender.