Buri Gosanke

The term buri gosanke refers to the three important species within the Seriola family, which are highly prized in Japanese cuisine: Buri, hiramasā, and kanpachi. These three fish species are not only of culinary importance, but also of cultural relevance.

Buri, also known as Japanese amberjack (S. quinqueradiata), is particularly prized in winter. Hiramasā, the yellowtail amberjack (S. lalandi), has a firmer texture and less fat than buri. Kanpachi, the greater amberjack (S. dumerili), is characterized by its slightly firmer texture. These fish are often used in various traditional Japanese dishes such as sushi, sashimi and shabu-shabu.

According to data from the Japanese Ministry of Agriculture, Forestry and Fisheries, buri is the most common species caught and farmed in Japanese waters. The high catch volume and widespread consumption make buri a central component of the Japanese fishing industry. Hiramasā and kanpachi are also fished and are culinary important, but in smaller quantities than buri.