Although yellowtail fillets can be enjoyed for several days after the fish is cleaned, the dark meat discolors more quickly than yellowtail and kanpachi, diminishing the product value due to its poor appearance.
To address this issue, Oita Prefecture’s Agriculture, Forestry, and Fisheries Research Instruction Center conducted research and developed a method of adding kabosu juice to the feed.
The antioxidant properties of polyphenols, vitamin C, and other substances contained in kabosu suppress discoloration. Furthermore, the limonene minimizes the fishy smell, making this gem an ideal fish with "excellent taste, aroma, and looks."
The delicate flavor and firm texture of amberjack combined with the refreshing aroma of Kabosu make this product a gem with "excellent taste, aroma, and looks."
We named it Momotaro Yellowtail in the hopes that children will enjoy eating it with affinity and relish. Black koji mold generates enzymes, organic acids, vitamins, and amino acids. The fish is pleasing to the eye and has umami and richness of flavor.
Amberjack, a species of Seriola, like yellowtail and kanpachi, has long been considered "a premium fish well-known only to those in the know" because of its small yield. Please try our Oita Amberjack, which is refreshing in summer and fatty in winter and tastes great all year round.
Even though it is farm-raised, the fish has a characteristically firm flesh swept by the currents of the Bungo Channel. The controlled feed makes this a popular fish with just the right amount of fat.