Ready in 10 minutes | No cooking required | Serves 2 as an appetizer

If you’re looking for an easy Hamachi crudo recipe that tastes like it came straight from a sushi restaurant, this is it. Made with sushi-grade yellowtail, tangy ponzu sauce, and a kick of chili oil, this yellowtail crudo comes together in minutes with no cooking involved — just careful slicing and a good drizzle. It’s the perfect no-cook appetizer for date night, dinner parties, or anytime you’re craving something fresh, light, and elegant.

What Is Crudo?

Crudo is the Italian word for “raw,” referring to a dish of thinly sliced raw fish dressed simply with citrus, oil, and seasoning. This Japanese-style crudo takes inspiration from sashimi and combines it with bright ponzu and spicy chili oil for a dish that’s equal parts clean and craveable.

Why You’ll Love This Yellowtail Crudo Recipe

Ready in just 10 minutes with zero cooking Uses only 6 simple ingredients Restaurant-quality presentation at home Naturally gluten-free friendly (check your ponzu brand) and low-carb A perfect sushi-grade yellowtail appetizer for entertaining

Ingredients (Serves 2 as an Appetizer)

• 6 oz sushi-grade yellowtail (hamachi),
• Thinly sliced
• 2 tbsp ponzu sauce 1 tsp chili oil (or a pinch of red pepper flakes in olive oil) 1/2 jalapeño,
• Thinly sliced Flaky sea salt Micro cilantro or thinly sliced scallion, for garnish

How to Make Hamachi Crudo

• Arrange the hamachi. Lay the sliced yellowtail on a chilled plate in a single, even layer.
• Add the sauce. Drizzle evenly with ponzu sauce, followed by the chili oil.
• Add heat. Scatter the thinly sliced jalapeño over the top.
• Finish and serve. Add a pinch of flaky sea salt and garnish with micro cilantro or scallion. Serve immediately for the best texture and flavor.

Chef’s Tip for Slicing Yellowtail

Always slice sushi-grade yellowtail against the grain using a very sharp knife in one smooth motion. Sawing back and forth will tear the delicate flesh and ruin the clean presentation that makes crudo so appealing.

Frequently Asked Questions

What is the best fish for crudo? Sushi-grade yellowtail (hamachi) is a classic choice for crudo because of its buttery texture and mild flavor, but other sushi-grade fish like tuna or fluke also work well.

Can I make hamachi crudo ahead of time? Crudo is best sliced and assembled right before serving. The fish is delicate and the dish is meant to be enjoyed fresh, within minutes of preparation.

What can I substitute for chili oil? If you don’t have chili oil on hand, a pinch of red pepper flakes stirred into olive oil makes an easy substitute.

Is this recipe gluten-free? It can be — just check that your ponzu sauce brand is labeled gluten-free, as some contain soy sauce with wheat.

ONLINE ORDERING & SHIPPING INFO

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GENERAL SEAFOOD TIPS

SUSHI, SASHIMI & RAW SHELLFISH

NOAA scientists are working collaboratively with Catalina Offshore Products to collect the information needed to understand the opah’s behavior, diet, age, growth, and reproduction. These data will allow NOAA to develop management strategies for this little known fish, as there is currently not enough information to conduct a stock assessment.

This work would not be possible without the collaborative support of fishermen and the seafood industry for regular access to San Diego caught opah for sampling.

Meet the Scientists

Matthew Craig, PhD

Matt Craig is a research scientist at the Southwest Fisheries Science Center. He earned is Ph.D. from Scripps Institution of Oceanography in 2005. After his post-doctoral work at the Hawaii Institute of Marine Biology, Matt served as Associate Professor at the University of Puerto Rico, followed by a post as a Visiting Scientist at the J. Craig Venter Institute prior to his NMFS service. Matt’s research focuses on the systematics, conservation, and management of marine fishes.

Heidi Dewar, PhD

Heidi Dewar is a fisheries research biologist in the Life History Program at the Southwest Fisheries Science Center. She completed her Ph.D. at Scripps Institution of Oceanography in 1993 where she worked on the physiology of tropical tunas. She has since worked in a range of disciplines and species and has worked closely with fishers. Her overarching scientific interest is in how the interplay between physiology and the environment determine the movements and behaviors of fish. She currently works with a range of highly migratory species collecting biological data to support management, specializing in species like sharks, tunas, opah, and billfish.

Mark Helvey

Mark Helvey had a 30-year career with NOAA’s National Marine Fisheries Service (NMFS), covering fishery, natural resource damage, and habitat programs. He served as the last Assistant Regional Administrator for Sustainable Fisheries with the NMFS Southwest Region, representing the agency on highly migratory and coastal pelagic species. He participated as a member of U.S. delegations to the Inter-American Tropical Tuna Commission, the Western-Central Pacific Fisheries Commission, the Northern Committee, the International Scientific Committee, and the U.S.-Canada Albacore Treaty.

Prior to joining NMFS in 1985, Helvey was a research associate at Occidental College where he examined fish interactions with southern California offshore water intake structures. He holds both a Bachelor of Science and Master of Science from the University of California, Santa Barbara and the University of Arizona, respectively, and a Master’s in Business Administration California State University, Long Beach. His present interests revolve around seeking sustainable fishing opportunities for U.S. harvesters and producers.

John Hyde, PhD

Dr. John Hyde leads the Genetics, Physiology, and Aquaculture Program for the Fisheries Resources Division at NOAA’s Southwest Fisheries Science Center. Over the course of his career he has led research on sharks, billfish, rockfish, sardine, opah, yellowtail and abalone and participated in research on marine mammals and marine turtles. Much of his work focuses on improving management decisions by identifying units to manage, understanding how species are affected by their environment, and developing tools to monitor the health and vital rates of wild and cultured species.

John received his PhD from the Scripps Institution of Oceanography and has been actively involved with marine biology research in southern California for 20 years. In addition to his research experience, he has been an avid boater, scuba diver and fisherman his whole life.

Sarah Mesnick, PhD 

Sarah Mesnick leads efforts at NOAA Fisheries Southwest Fisheries Science Center to engage scientists, fishermen, buyers, chefs and consumers in finding creative – and culinary – solutions to conserving and sustaining our fish, fisheries and local fishing communities. As a behavioral ecologist by training, Sarah is also engaged with Heidi Dewar and Hawaii Pacific University in a project to better understand the unusual pattern of sexual dimorphism in opah.

Oriana Poindexter

Oriana Poindexter earned her master’s degree from the Scripps Institution of Oceanography and has been based at the NOAA Southwest Fisheries Science Center since 2015. Her focus is the seafood supply chain on a local and global scale, and she works directly with fishermen, chefs, industry and seafood consumers to foster collaborative, creative solutions. She has been collecting biological samples from opah processed at Catalina Offshore Products to inform NOAA’s ongoing research on the opah species complex.

Owyn Snodgrass

Owyn Snodgrass was born and raised in San Diego in a diving, fishing, and surfing family. After graduating with a degree in Marine Biology from UCSC, he returned to San Diego to pursue a career in fisheries science. Since joining the NOAA Southwest Fisheries Science Center, he has worked on several species of fisheries interest including Pacific bluefin tuna, opah, and numerous shark species.

Nick Wegner, PhD

Nick grew up fishing in lakes and streams in Connecticut and Illinois, before attending the University of California, San Diego (where he graduated with a BS in Biology in 2004) and Scripps Institution of Oceanography (where he completed a PhD in Marine Biology). Nick has been working at the NOAA SWFSC since 2012, where his research focuses on understanding the physiology and ecology of commercially important fish species. He recently led a study examining the unique ability of opah to circulate warm blood throughout their body, and now is working with a team to tag opah with temperature sensors to examine how having a warm body effects their distribution, movements and behavior.

Additional Resources and Publications

• Seafood Industry and Scientists Team Up to Make the Most of Opah
• Warm Blood Makes Opah an Agile Predator
• Fisheries Resources Division Scientists Discuss Opah with National Geographic
• NOAA Fisheries, Opah Scientific Publications
• Publication: A taxonomic review of Lampris guttatus with descriptions of three new species. Zootaxa, 2018.
• Publication: Whole Body Endothermy in a mesopelagic fish, the opah, Lampris guttatus. Science, 2015.
• Publication: Evidence for cranial endothermy in the opah (Lampris guttatus). The Journal of Experimental Biology, 2009.

Each Sashimi Sampler pack feeds 4-6 people and includes the following items:

• Frozen Farmed Sashimi Grade Japanese Yellowtail (Hamachi) 0.8 lb
• Frozen Farmed Sashimi Grade Faroe Island Salmon (Sake) 1 lb
• Frozen Wild Sashimi Grade Yellowfin (Ahi) Tuna (Saku Block) apprx 10 oz
• Frozen Wild Sashimi Grade Albacore Loin (Shiro Maguro) 1 lb

Not quite sure how to make sushi or don’t have the right tools? Pick up our Sushi Making Kit. It contains the basic tools you need to make sushi without any prior experience! It also makes a great gift!

This product is super frozen with filtered wood smoke (CO treated), which is used as a preservative and guarantees the highest quality for your favorite sushi and sashimi applications. This freezing method also allows you to store the fish long term in your freezer to enjoy later at your convenience!

Each loin portion is boneless and skin off. Full side is sold skin on with collar intact. Product of Japan.

What’s in a Name?

Hamachi is also referred to as buri (young yellowtail), Japanese yellowtail, or Japanese amberjack. The term amberjack is a generic term used for several different species in the Jack family, including the Japanese yellowtail (Seriola quinqueradiata), the Pacific California yellowtail (Seriola lalandi) and longfin yellowtail or Kampachi (Seriola rivoliana), and the Western Atlantic’s Greater amberjack (Seriola dumerili). The latter has the unfortunate reputation of being inedible. It is not to be confused with the highly regarded Japanese species!

By Rebecca Gardon

You don’t have to be a professional sushi chef to enjoy sashimi at home. You don’t even have to leave your house! In fact, you can order restaurant-quality sushi grade seafood from a reputable source like Catalina Offshore Products, and have it delivered right to your door!

Here are some tips to help you make sashimi at home:

1. Make sure you have the right tools. You’ll need a sharp non-serrated knife, clean cutting board, damp towel, and something to plate your sashimi on.
2. Inspect fish and remove any skin, bones and bloodline, if present. Salmon and yellowtail fillets may include a thin, soft flap of belly meat. Cut this off and reserve for separate slices of sashimi. Salmon may also have a white line appearing through the center of the fillet. Remove this line by running your knife down either side of it.
3. Next, if working with a tuna portion (1 lb), cut off any triangular corners so that you are left with more of a block (“saku”) shape and then cut that block into two equal portions. (If you are working with salmon and removed the white line down the center, you’ll be left with two pieces that are already fairly block shaped, but trim further if needed.)
4. Take a portion of fish, place your knife at a 45-degree angle, and pull toward you in one swift motion to make a slice about 1/8-inch thick. Repeat to make additional slices, wiping your knife on the damp towel as needed to make each pass smoother.
5. Place slices on a plate and serve in traditional Japanese style with wasabi, ginger and soy sauce on the side. Alternatively, you could garnish drizzle the sashimi with sesame oil and/or ponzu sauce and garnish with scallion, jalapenos or drops of chili oil.
6. Another option is to make crudo. This Italian-style dish typically consists of slices of raw fish drizzled with olive oil and citrus and garnished with fresh ingredients, such as thinly sliced radish or onion, citrus segments and fresh herbs.

Wondering what to do with the second portion of fish? You can either cut it into additional sashimi slices, or use for sushi rolls! To use for rolls, slice the portion into pieces measuring about two fingers thick. Flip each of these pieces on its side and slice lengthwise to create two strips about a finger thick each. The strips will nest perfectly inside a variety of sushi rolls!

The seafood industry has long been challenged by mislabeling. Sometimes it unfortunately happens with intent. For example, when a sushi bar calls escolar “white tuna”, even though albacore is the only fish that can claim that moniker. Other times, it’s done because people inadvertently commingle names, or use incorrect names, simply because they don’t know better.

From recipe blogs to internet articles to restaurant menus, we can’t tell you how many times we’ve seen yellowtail written incorrectly as “yellowtail tuna”. Folks, there is no such thing as a yellowtail tuna. It can only be a yellowtail, or a tuna. It cannot be both!

Let’s dive deeper.

What is Yellowtail vs Yellowfin Tuna?

Incorrect usage of “yellowtail tuna” likely stems from yellowfin, which is a type of tuna.

Sushi grade yellowfin tuna features a signature red color that ranges from juicy pink to deep cherry or garnet red. This meat is commonly used for tuna sashimi and sushi (maguro), poke, and cooking applications that call for leaving the fish slightly raw in the middle. Cooking grade yellowfin tuna appears reddish-brown. Although sushi grade yellowfin will naturally turn brown once exposed to air if not properly stored.

Yellowtail is a type of amberjack. Farmed yellowtail flesh ranges from creamy beige to pale pink, while wild yellowtail appears darker beige or pink to soft red. When compared side by side, it’s easy to see the differences between yellowtail vs yellowfin tuna.

What are other names for Yellowtail and Yellowfin Tuna?

Yellowfin tuna (Thunnus albacares) is known in the Hawaiian language as ahi. Bigeye tuna (Thunnus obesus) is also called ahi.

Amberjacks are part of a very large family of different fish species known as Jack Fish or Jacks. This includes California yellowtail (Seriola lalandi), longfin yellowtail (Seriola rivoliana), Japanese yellowtail (Seriola quinqueradiata), and Greater amberjack (Seriola dumerili). The latter is found in the Western Atlantic and has the unfortunate reputation of being inedible. Do not confuse it with the other highly regarded, extremely tasty species! 

Japanese words may be more recognizable to sushi lovers: Hamachi is Japanese yellowtail; kampachi or kanpachi is longfin yellowtail; and hiramasa refers to the California yellowtail species, which is the same species as Australia and New Zealand’s “kingfish.”

Yellowtail vs Yellowfin Tuna Get Confused

All of this is why it’s so important to identify a reputable fishmonger in your area or an online seafood source you can trust. Don’t be afraid to ask questions at restaurants, sushi bars and fish markets. If you see “yellowtail tuna” listed on a menu, we encourage you to politely correct their mistake!

We’ll add that the term “yellowtail tuna” persists as a joke among fishermen. The fish is described as an elusive, mythical creature. As in, there are anglers who claim to have caught one, yet no other angler has ever seen one. Go figure!

Yellowtail vs Yellowfin Tuna FAQ’s

How To Tell The Difference Between Yellowtail And Yellowfin

Farmed yellowtail flesh ranges from creamy beige to pale pink, while wild yellowtail appears darker beige or pink to soft red. Sushi grade yellowfin tuna features a signature red color that ranges from juicy pink to deep cherry or garnet red. This meat is commonly used for tuna sashimi and sushi (maguro), poke, and cooking applications that call for leaving the fish slightly raw in the middle. Cooking grade yellowfin appears reddish-brown. Although sushi grade yellowfin will naturally turn brown once exposed to air, if not properly stored.

Yellowtail vs Yellowfin Sushi

Though not all fish is sushi grade, both yellowtail and yellowfin are available in sushi/sashimi grade quality when bought from a reputable fish market, and both make great additions to any sushi night at home.

Check prices here:

Sushi Grade Yellowtail (Hamachi)

Sushi Grade Yellowfin (Ahi)

Yellowtail vs Yellowfin Taste

When it comes to taste, yellowtail vs yellowfin is a tough call.  Both have a moderate flavor, and yellowtail is generally considered to have a rich, buttery mouthfeel. But, the best way to decide which has the better flavor, is to try them for yourself!

Check prices here: Sushi Grade Fish

Which Is Better For Sushi, Yellowtail or Yellowfin?

Because yellowtail and yellowfin tuna are completely different species, deciding which one is better is a matter of personal preference. Both have a delicious, moderate flavor. Yellowfin tuna is a bit firmer in texture, no matter if it’s farmed or wild. Farmed yellowtail has a richer, buttery mouthfeel. Many people like yellowfin for its red color, which makes for eye-catching presentations.

Where Can I Buy Yellowtail For Sushi?

Ask for sushi grade yellowtail from a reputable fish market in your area, or purchase it from a trusted online source, such as Catalina Offshore Products.

Check price here: Sushi Grade Yellowtail (Hamachi)

Where Can I Buy Yellowfin Ahi For Sushi?

Ask for sushi grade yellowfin tuna from a reputable fish market in your area, or purchase it from a trusted online source, such as Catalina Offshore Products.

Check price here: Sushi Grade Yellowfin (Ahi)

Ingredients:

• 6-10 Large Vietnamese Perilla Leaves (or nori squares)
• 1lb Sashimi Grade Yellowtail (finely minced)
• 2 Tbs Minced Scallions
• 1 Tbsp Wynn’s Kitchen Saté Asian Chili Sauce 
• 3 Tbsp Coconut Aminos
• 1 tsp Mayo
• 1/2 tsp Sesame Oil
• Seaweed flakes & sesame seeds to garnish (furikake)

Directions:

1. In a bowl, combine yellowtail, scallions, saté sauce, coconut aminos, mayo, and sesame oil.
2. Mix well and cover and refrigerate for 1 hour.
3. Remove from fridge, and place a small scoop of the yellowtail mixture in the center of a perilla leaf (or nori leaf) and fold over.
4. Garnish with seaweed flakes and/or sesame seeds, if desired, and serve immediately.

Ingredients For Burgers:

• 2 lb  Yellowtail, skins off, pin bones removed, blood line removed 
• 4   Green onions, sliced thin
• 1 tbsp Lemon or lime zest
• 1 tsp  Hot sauce (Tabasco, Crystal or other vinegar based hot sauce)
• 1 tsp  Old Bay (or similar seafood seasoning salt)
• 1  Egg, scrambled
• ½ cup  Breadcrumbs (preferably panko)
• 2 tsp  High heat cooking oil (peanut oil, coconut oil, vegetable oil, etc)
• Kosher salt and pepper to taste

For Mayonnaise:

• 4 tbsp  Mayonnaise
• 2 tbsp  Lemon juice
• 1 to 2 tsp  Old Bay (or similar seafood seasoning salt)

You’ll also need :

• 4  Hamburgers buns, toasted 
• 4 leaves  Butter leaf lettuce

Burgers:

Chop fish by hand into a small dice (1/4-inch pieces)

In a bowl gently stir together fish, green onions, zest, hot sauce, Old Bay, egg, and breadcrumbs. Form into 4 patties; using a ring mold lined with plastic wrap press fish into1 1/2-inch-thick burger patties. Or use an ice cream scoop and form into a ball, then pat lightly into 1 1/2-inch-thick burger and wrap in plastic wrap.

Refrigerate for at least 1 hour before cooking, up to 24 hours.

Mayonnaise:

In a small bowl combine mayonnaise, lemon juice and Old Bay; stir to combine.

Lightly season burgers with salt and pepper to taste. In a non-stick skillet heat oil over medium high heat. Unwrap burgers and gently lay burgers in skillet. Cook until crisp and golden browned on first side, 4 to 5 minutes. Gently flip burgers and continue to cook until golden brown on second side, cook for 4 minutes or until just cooked through. Transfer burgers to toasted buns and top with mayonnaise and lettuce. 

Ingredients:

• 1/2 cup OH MOMO green curry paste (yellow curry paste would work just as well!)
• 1 lb yellowtail, cut into large bite size pieces (may substitute swordfish, tuna, opah, or other meaty fish)
• 1/3 cup red bell pepper, sliced into strips
• 1/3 cup carrots, sliced into coins
• 1/3 cup red or white onion, diced
• 1 14-oz can coconut milk
• Cooking oil such as canola, grapeseed or peanut                                                             

How to Prepare:

1. To a hot pan, add 1 tablespoons of cooking oil. Add fish and brown for about 3 minutes then remove to a plate.
2. Add another tablespoon of oil to the pan followed by all the vegetables. Saute for about 3 minutes or until they soften.
3. Stir in OH MOMO green curry paste and coconut milk. Bring to a simmer and cook for 2 minutes.
4. Add fish to curry mixture.
5. Add chili paste to reach your desired spiciness. (Optional)
6. Serve with cooked Jasmine or brown rice.

Products

Fresh Wild Yellowtail Fillet

OH MOMO Curry Paste

Check out World Curry Restaurant as featured in the San Diego Union Tribune!