Fish

Japanese amberjack (buri, yellowtail)

Medregal japonés (buri)

Seriola quinqueradiata

Saltwater

At a glance

Typical size

5–20 lb.

Depth

Surface to 330 ft.

Best time

Daylight hours, especially early morning and late afternoon.

Found in

2 areas

Spot it, size it up and learn its habits.

Identification: A torpedo-shaped amberjack with a blue-green back, silver sides, a yellow stripe from the eye to the tail and a yellowish forked tail. Japan names it by size: wakashi, inada, warasa and finally buri (over about 32 in). Farmed young fish are hamachi.
Typical size: 5–20 lb.
Maximum size: About 5 ft and over 80 lb (40 kg).
Diet: Sardines, anchovies, mackerel, flying fish and squid.
Behavior: Migrates north along Japan in spring and summer with the Kuroshio and Tsushima currents and back south in winter, when fat "kan-buri" (winter buri) are caught.

Where, when and how deep to look.

Where to find it: Found from Japan & South Korea and China, Hong Kong & Taiwan. Coastal waters, reefs and islands of Japan and Korea; Sado, Tsushima, the Izu Peninsula and the Sea of Japan coast are well known.
Habitat: Coastal waters, reefs and islands of Japan and Korea; Sado, Tsushima, the Izu Peninsula and the Sea of Japan coast are well known.
Depth: Surface to 330 ft.
Fishing depth: 20–200 ft.
Best season: All year; winter (December–February) on the Sea of Japan for big buri, and autumn for inada and warasa near shore.
Best time: Daylight hours, especially early morning and late afternoon.
Best tides: Moving water: the hours around the tide change, when current pushes over the reef edges and bait gets swept along.
Best weather / conditions: Calm to moderate seas; light wind against the current stirs up bait. Watch for storms and cyclone season.

What to tie on and what to throw.

Best bait: Live sardines, horse mackerel (aji) and squid; chum fishing with krill (fukase) from party boats.
Best artificial lures: Metal jigs, stickbaits and poppers, and shore jigs ("shore jigging" from rocks and breakwaters).
Tackle setup: Jigging rod (PE 2–5) or a shore-jigging rod (9–10 ft).
Hook size: Assist hooks; 3/0–6/0 for live bait.
Line: 30–60 lb braid.
Leader: 40–80 lb fluorocarbon.

The rod, reel, line and lures BigJoe would use.

Also at Bass Pro Shops: Jigging rod Reel Line Leader Jigs

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Step by step, from first cast to landing.

Go where it lives: Coastal waters, reefs and islands of Japan and Korea; Sado, Tsushima, the Izu Peninsula and the Sea of Japan coast are well known.
Rig up: Jigging rod (PE 2–5) or a shore-jigging rod (9–10 ft). 40–80 lb fluorocarbon.
Pick your bait: Live sardines, horse mackerel (aji) and squid; chum fishing with krill (fukase) from party boats. Lures: Metal jigs, stickbaits and poppers, and shore jigs ("shore jigging" from rocks and breakwaters).
Fish it: Join a party boat for jigging or live-baiting, or cast metal jigs from rocky points and breakwaters at dawn when schools push bait in.
Time it: Daylight hours, especially early morning and late afternoon. Moving water: the hours around the tide change, when current pushes over the reef edges and bait gets swept along.

Fishing techniques: Join a party boat for jigging or live-baiting, or cast metal jigs from rocky points and breakwaters at dawn when schools push bait in.
BigJoe's tip: Speed up the jig when buri follow but won't bite; a fast, erratic jerk triggers them.
Catch and release: Catch and release: wet your hands, keep the fish in the water when you can, and release it quickly. Use circle hooks and a dehooker.

Is it good to eat, and how to prepare it.

Edibility: Excellent eating — one of the best-tasting fish in its range.
Cleaning: Bleed and ice it right away. Fillet, then remove the skin and any dark bloodline.
Cooking suggestions: Excellent: sashimi, sushi, teriyaki and buri-daikon (simmered with radish), a winter classic.

Safety, rules and taking care of the fishery.

Safety warnings: Breakwaters and rocks are slippery and wave-washed; wear spiked shoes and a life vest.
Regulations: No license for sea fishing, but local cooperatives and prefectures set rules on chum, methods and areas. Check local rules. Sea fishing in Japan and South Korea needs no license for visitors, but local fishery cooperatives set rules; rivers and lakes require a day or season ticket (in Japan, a yugyoken) from the local fishery cooperative, and many rivers have closed seasons.
Conservation: Keep only what you'll eat and release the big breeders; wet your hands, support the fish's belly and get it back in the water fast.

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Sources & photo credits