It can grow up to 5 feet (150 cm) long, but for sushi use is considered best caught under 3 feet (90 cm.)
Its flesh is leaner, firmer and more delicate tasting that than of its Japanese cousin, Japanese Yellowtail.
It is currently being farmed in Australia and marketed as Hiramasa, though that is actually the Japanese name for a cousin of this fish, the Kingfish.