Buri (Seriola quinqueradiata), Kampachi (Seriola dumerili), and Hiramasa (Seriola lalandi)
※From the Standard Tables of Food Composition in Japan (7th Edition 2015 by MEXT)
1.Fat content equivalent to Atlantic salmons
Atlantic salmon, with its rich, fatty flavor, is favored by people all over the world and their consumption is growing significantly. Fat content is the number one factor in people’s perception of the taste. Buri is in the same genus as Kampachi and Hiramasa, which may not be recognized separately in some regions, but the amount of fat contained in the flesh is significantly higher in Buri among them. This means that even though they are in the same genus, there are significant differences in the taste perceived. Buri contains more fat than even the world’s favorite Atlantic salmon. Although Buri is familiar to the Japanese, it has the potential to be widely accepted by people around the world.
2.Amount of Poly-Unsaturated Fatty Acid (PUFA especially EPA and DHA) equivalent to Salmon
In recent years, the health benefits of PUFA contained in fish have become widely known, and many supplements are now easily available. EPA and DHA are the main components providing these health benefits, and Buri is rich in EPA and DHA. It contains more than double the amount of EPA and DHA compared to the same genus Kampachi and Hiramasa. Its content is equivalent to that of the salmonids.
