Sushi Favorite: Yellowtail Hiramasa!

Plus whole red snapper and bay scallops

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January 19, 2023 11:02am EST

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Yellowtail Hiramasa

a luxurious fish fit for sushi lovers

Yellowtail Hiramasa is a fine dining fish that home cooks can rarely find. Sometimes called Yellowtail Kingfish, hiramasa is native to the waters around Australia. They are a member of the Amberjack family, which also includes hamachi and kanpachi.

Popular in Japanese cuisine, hiramasa is best known for sushi and other raw preparations, but it is also excellent cooked. The pale pink flesh has firm, large flakes and a rich, sweet flavor. Try it pan-seared, baked, or broiled, or if you prefer it raw, eat it as sashimi or crudo. It stands up to bold flavors like vinegar, jalapeno, soy sauce, or chili paste.

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Take me to the fish!

Red Snapper

Whole red snapper are beautiful with their rosy color and shimmering scales. Each fish is the perfect size for 2-3 people.

Red snapper's white flesh has a nutty flavor with a subtle brine, and the vibrant color will make them an alluring centerpiece for your dinner table. Grill or broil these fish, or steam them in a foil pack with soy sauce, garlic, and scallions.

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Bay Scallops

We cannot get enough of bay scallops right now. These little gems are sweet with the most divine scallop flavor you could ever find. Try them raw in a crudo or quickly pan-seared.

Bay scallops are only harvested during the late fall and winter, so they are only here for a limited time. Ours are harvested in Martha's vineyard. Don't miss your chance to try this seasonal New England delicacy.

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Furlong Bisque (Green Crab Bisque)

We are still celebrating National Soup Month, and if you make this recipe, you are also helping marine ecosystems. This bisque features invasive green crabs, and we are on a mission to eat as many of them as we can.

Chef Chuck Draghi of Alcove in Boston has been an important player in this project. He has been a fan of cooking with local green crabs since he first encountered them, and he's a pioneer in helping to develop a culinary interest in the species.

Draghi added this green crab bisque to his menu in honor of Mike Furlong, a leader of green crab harvesting and promotion who was lost at sea. In addition to the environmental benefits of eating this invasive species, he appreciates the culinary perks of green crabs. Because they are so flavorful, you only need about half as much green crab to make a bisque as you would lobster bodies, making this a cheaper alternative to a classic dish without losing any character.

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Beautiful fish right this way >>

DID YOU KNOW: WE SHIP IN PLANET-FRIENDLY PACKAGING

Making sustainable choices and minimizing waste is part of everything we do, and transitioning to eco-friendly shipping materials is top of our list.

Our Wulf’s shipping boxes and insulated liners are made with plant-based renewable materials and are 100% curbside recyclable with your other paper recycling.

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