In Japan, yellowtail, known as "Buri" or "Hamachi," is a seasonal favorite during the fall and winter months. As the colder temperatures approach, the flavor and texture of yellowtail reach their peak, making it a sought-after delicacy in Japanese cuisine during this time of the year. The colder waters enhance the fish's fat content, resulting in a richer taste and buttery texture that is highly prized in traditional dishes like sashimi and sushi.
