Large Yellowtail
Last Modified
2026-07-21 00:20
Daebangeo (대방어) is a market term for large yellowtail weighing more than 5–6 kg, as well as a Korean seasonal food tradition of enjoying it as thickly sliced sashimi each winter. Yellowtail is a migratory fish in the jack family that swims south and accumulates fat in preparation for overwintering. It is in season from November through February of the following year.
Species: Scientific name: Seriola quinqueradiata. Known as buri in Japanese.
Identification: It is often confused with hiramasa amberjack. According to South Korea's Ministry of Food and Drug Safety, an angular end of the maxilla indicates Japanese amberjack, while a rounded end indicates hiramasa amberjack. In Japanese amberjack, the pelvic and pectoral fins are aligned; in hiramasa amberjack, the pelvic fins sit farther back. Japanese amberjack also has redder flesh.
There is no official grading standard. One commonly used system classifies fish under 3kg as small, those weighing 3–5kg as medium, and those weighing at least 5kg as large. Another defines fish weighing at least 6kg as large and those in the 8–10kg range as extra-large.
As the fish grows larger, its fat layer thickens and the flavor becomes more distinct between cuts.
Belly: Rich, savory, and tender due to its high fat content. Lower belly: Combines fattiness with a firm bite. Inner loin: Flesh attached to the backbone, often compared to yukhoe (Korean beef tartare). Tail: Red and firm. Back: Lean and mild. Collar: A premium specialty cut combining fat with a distinctive texture.
Japanese amberjack is a fish for which aging is frequently discussed. Postmortem aging increases inosinate and enhances umami, so preferences differ between the firmness of live fish and the umami of aged fish.
Schools migrating south from the Kamchatka region form fishing grounds around Marado (마라도) from October through February of the following year. Yellowtail caught in the strong currents off Moseulpo (모슬포) has gained particular renown.
The first Southernmost Yellowtail Festival was held in 2001 at Moseulpo Port (모슬포항) in Daejeong-eup (대정읍), Seogwipo (서귀포시). Held every November, it was designated a Culture and Tourism Festival by the Ministry of Culture, Sports and Tourism in 2008.
Shusse-uo (出世魚): The fish's name changes as it grows. Under the Kanto naming system, it progresses through wakashi, inada, and warasa, and is called buri only when it reaches adulthood at around 80 cm.
Kanburi (寒鰤): A term for winter buri. The season for 'Himi kanburi' from Himi (氷見) Port in Toyama Bay is officially declared each year, and the name is reserved for fish that meet three conditions: caught in fixed nets in Toyama Bay, auctioned at Himi Port, and weighing at least 6 kg.
Japanese cuisine [article] also features buri in cooked dishes such as buri-shabu and buri daikon. This contrasts with Korea, where thickly sliced raw fish is the predominant preparation.