When young, the fish is used raw for sushi and sashimi. Older fish are cooked, usually by grilling or simmering.
The Japanese name for this fish depends on how old it is.
- Mojako: 1 to 2 inches (2.5 to 5 cm)
- Wakashi: 2 inches to 6 inches (5 to 15 cm)
- Inada: 6 inches to 16 inches (15 to 40 cm)
- Warasa: 16 inches to 2 feet (40 to 60 cm)
- Buri: over 2 feet (60 cm)
- Hamachi: about 2 feet (60cm), farmed, weight 15 to 20 pounds (7 to 9 kg)
In Japan, the fishing season for Yellowtail starts when winter begins. Nanao and Ushitsu, in the Noto area of Japan, have been Yellowtail fishing centres since the 1600s.
