Buri vs Hamachi vs Kanpachi: what's the difference?
Buri vs Hamachi vs Kanpachi: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Buri | Hamachi | Kanpachi |
|---|---|---|---|
| Japanese | 鰤 ブリ · buri | 魬 ハマチ · hamachi | 間八 カンパチ · kanpachi |
| Species | Seriola quinqueradiata | Seriola quinqueradiata | Seriola dumerili |
| Texture | firm, melting when fatty | soft, supple | firm, crisp |
| Richness | ●●●●● | ●●●●○ | ●●●○○ |
| Oiliness | ●●●●● | ●●●●○ | ●●●○○ |
| Peak season | Dec, Jan, Feb | Dec, Jan, Feb | Jun, Jul, Aug, Sep |
| Sustainability | varies | yellow | varies |
| Mercury (ppm) | — | — | — |
| Price | $$$ | $$ | $$ |
| Beginner-friendly | Yes | Yes | Yes |
At a glance
鰤 buri
Buri
Buri is mature, usually wild Japanese amberjack — the same fish as hamachi, but older, richer and at its melting best as winter 'kanburi'.
魬 hamachiHamachi
Hamachi is young, usually farmed Japanese amberjack — the soft, buttery, mild 'yellowtail' you meet most often at the sushi bar.
間八 kanpachiKanpachi
Kanpachi is greater amberjack — a leaner, firmer, crisper cousin of hamachi, and a genuinely different species despite sharing the 'yellowtail' label.