Crown Toro Hamachi allows you to experience the peak moment of fresh harvested flavor 52 weeks a year. Crown Toro Frozen Hamachi begins with carefully selected fish, demonstrably healthier, fattier, stronger and yielding the firmest fillets. The late Winter harvest and thoughtful processing allow both restaurant and home chef an uncompromising dining experience combined with ease of use. Enjoy the superlative qualities that define Crown Toro hamachi. Eye appeal: Pure white flesh contrasted with a sharp maroon bloodline. Rich flavor, buttery, unctuous mouth feel from the 30% fat content. Clean: An elevated fresh fish flavor from careful harvesting.
Wheeler Seafood found the highest expression of frozen Hamachi that captured the moment of peak flavor to create an edible experience for hamachi perfect for all Eastern & Western menus, a “Toro Hamachi”. Crown Toro Hamachi are ranched. Local fishermen capture wild juvenile Hamachi, Mojako, that are distributed to a network of small farms. The farmers carefully acclimate the young fish. Unlike most frozen Hamachi sold in the United States, Crown Toro Hamachi is not treated with carbon dioxide gas to enhance color and does not suffer its side effect of reduced flavor and bitter aftertaste. Carbon dioxide enhanced Hamachi is illegal in Japan, Europe (EU) and Canada. Wheeler Crown Toro Hamachi embraces a different philosophy for processing. A higher standard for culinary excellence.
THE ARTISANAL FINESSE OF CHO-REI-KUN
Harvest technique makes all the difference. The finest fish in Japan are killed using an ancient and humane method perfected by fisherman over the centuries. Ike Jime, “closing the fish”, is a process performed in seconds by the expert hands of the processors at Crown Toro Hamachi. The fast dispatch of the fish immediately interrupts the stress signals to the muscles of the fish that produce lactic acid. Lactic acid causes cellular breakdown and has detrimental consequences to the flavor, texture and shelf life of a fish. Amazingly, 99.5% of blood is removed within 15 minutes from harvest! The fish is now clean and blood free and our patented solution is injected to lock in the natural color, moisture and maximum shelf life. From harvest to frozen in only 2 1/2 hours. Crown Toro Hamachi’s patented process is 80% faster than that used by competing companies in Japan. Cho-Rei-Kun is a patented technology. A series of multiple precise steps. Live fish are first transferred from the growing pens to the harvest site where they swim in oxygenated water for 16 hours. The extended time in the oxygenated water relaxes the fish and virtually eliminates the stress that creates lactic acid. Lactic acid damages the cellular structure of the fish. This diminishes flavor, texture and shelf life. The fish are dispatched using the famed Ikijimi technique. Once processed into collars, fillets and ready to use loins, the Crown Toro Hamachi is frozen. From harvest to finished product in less than 3 hours.
Fillet: Size 2L Collar on fillets (2.0-2.39kg each); Pieces per case, 6pc
26 lb avg waxboard case
IVP, two 13 lb boxes per case
Fillet: Size 3L Collar on fillets (2.4kg each); Pieces per case, 4pc
22 lb waxboard case
IVP, two 11 lb boxes per case
Loins: Skinless; 1-1.5 lbs each (equal amount of bellies and backs)
22 lb waxboard box
IVP, 12-18 pieces per case
Collars; 6-10 oz per piece
22 lb waxboard case; Two 11 lb boxes
IVP, 4 pieces per package, avg 4-8 packages per 11 lb box
They are all from the same family of fish but are three are different species. Hamachi (Seriola Quinqueradiata), Yellowtail (Seriola lalandi), Kampachi (Seriola rivoliana). They are all farmed for use in raw and cooked applications. Hamachi and Yellowtail are often used interchangeably for the same dishes.
This is a term used to describe the prized high fat area of the choicest Bluefin tuna, the belly flesh. It is now used to describe the high fat area of Hamachi as well. Crown Toro Hamachi's fat content is excessive. We choose the word Toro to evoke the expectation for a richer taste than other Hamachi.