Japanese seafood council serving up specialties at Seafood Expo Global

The Japan Aquatic Products Export Council will be offering Japanese “buri” (Japanese yellowtail) and “hotate” (scallops) during the upcoming Seafood Expo Global / Seafood Processing Global event, to be held in Brussels, Belgium from 25 to 27 April. 

The council – which actively promotes Japanese fishery products to markets in the United States, China, Hong Kong, Taiwan, Vietnam, the United Kingdom, Russia and beyond – will host a tasting and cooking seminar on Japanese seafood offerings on 25 April in meeting room 1101AB in Hall 11 at the exposition. Attendees will be privy to cooking demonstrations as well, and more tasting opportunities will be available at the Japan Aquatic Products Export Council’s booth (No. 2461 D) in the Japanese pavilion. 

The seminar will feature an overview of a Japanese technology used to preserve freshness and "true sashimi grade,” explained the council.  Key talking points for the seminar include “How to process your catch" and "Japanese persistence in preserving high-degree of seafood freshness."

The species being presented are of high interest to the European market, said the council.

“Interestingly to Europeans, 'buri' changes [its] Japanese name as it [advances] to different growth stages," the council said in a release.

Buri that is 20-30 centimeters in length is called “inada”; a 30-70 centimeter fish is called "warasa"; and those more than 70 centimeters are called “buri.” 

“It is a fish deeply rooted in the Japanese culture and is designated seafood in traditional events, such as New Year celebrations, as it carries an auspicious sign of ‘excelling,’” said the council. 

Buri can be prepared in several different ways including as sashimi, sushi and teriyaki; it could also be enjoyed as “buri-katsu,” a breaded and deep fried buri cutlet, or in "ceviche" by seasoning with citrus and salt. 

Meanwhile, Japanese Hotate can be enjoyed in fresh formats such as sashimi, as well as frozen. 

“It is easy to thaw and can be ready for cooking at home as well as professional use,” explained the council. “While it is popular for sashimi and sushi, it also goes well with butter” and “it can be seared with herb-butter, salt and pepper.”