Frozen Yellow Tail Fillet (Buri Fillet) – Premium Japanese Amberjack for Malaysian HORECA

Sourced from Japan and supplied by Senri (M) Sdn Bhd, Frozen Yellow Tail Fillet (Buri Fillet) is a 1 kg pack of premium amberjack fillet, known in Japanese as buri (ブリ). Buri is one of Japan's most prized cold-water fish, celebrated for its rich, fatty flesh and deep umami flavour. It is a cornerstone of Japanese fine dining and an essential protein for HORECA operators looking to elevate their menu with authentic Japanese seafood.

1. What is this product?

Buri fillet is a boneless, skin-on or skin-off fillet cut from Japanese yellowtail amberjack (Seriola quinqueradiata). It has a firm yet buttery texture with a naturally high fat content, especially in the belly section (buri toro), making it ideal for premium raw and cooked applications. Each pack contains 1 kg of frozen fillet, suitable for portioning on-site.

2. Product Category

Frozen premium seafood – Japanese amberjack fillet. Classified as a sashimi-grade cold-water fish suitable for raw consumption when handled correctly under cold chain conditions.

3. Who is this product for?

This product is designed for professional HORECA buyers: Japanese restaurants, sushi bars, omakase counters, fine dining establishments, hotel food and beverage departments, and central kitchen operators supplying premium Japanese cuisine across Malaysia.

4. Cuisine Type and Authentic Context

Buri is a staple of traditional Japanese cuisine across multiple cooking styles. In winter, it is celebrated as "kan-buri" (寒ブリ), the fattiest and most prized seasonal form. It is used in buri sashimi, buri teriyaki (ブリ照り焼き), buri shabu-shabu, buri daikon (a classic simmered dish), and as a premium nigiri topping at sushi bars and omakase restaurants.

5. Commercial Value for Malaysian HORECA

Yellowtail is a high-perceived-value protein that commands premium pricing on menus. Its rich, fatty flavour profile is well-suited to Malaysian diners familiar with Japanese cuisine, and its versatility across raw and cooked applications gives operators multiple revenue touchpoints per kilogram purchased.

6. How to Use

Thaw overnight in a refrigerator at 0–4°C. Do not thaw at room temperature or under running water, as this degrades texture and food safety. Once thawed, portion into desired cuts: sashimi slices (5–8 mm), teriyaki steaks (120–150 g), or simmered portions (100–120 g). For raw service, ensure strict hygiene protocols and use within 24 hours of thawing.

7. Serving Size

Standard sashimi serving: 5–6 slices (approximately 80–100 g). Grilled or teriyaki portion: 120–150 g per serve. Simmered dish (buri daikon) portion: 100–120 g per serve.

8. Yield Per Pack

From 1 kg of fillet, expect approximately 8–10 sashimi servings (at 100 g each), 6–8 teriyaki or grilled portions (at 120–150 g each), or 8–10 simmered portions. Account for a trim and portioning loss of approximately 5–10%.

9. Revenue Potential

A sashimi serving of buri typically retails at RM 18–28 per serving at Japanese restaurants in Malaysia. A buri teriyaki main course is commonly priced at RM 22–35. From 1 kg, an operator can generate RM 144–280 in revenue from raw service or RM 132–280 from cooked applications, depending on menu positioning and outlet tier.

10. Margin Example

Assuming a purchase cost of approximately RM 45–65 per kg (verify current pricing with Senri (M) Sdn Bhd), a sashimi serving at RM 22 and a food cost of RM 5.50–6.50 per serve yields a gross margin of approximately 70–75%. For cooked applications at slightly lower menu prices, margins remain strong at 65–72%.

11. Commercial Positioning

Position buri as a premium Japanese seasonal fish to differentiate your menu. Highlight its Japanese heritage and natural fat content as a selling point. Operators can use seasonal storytelling (winter buri / kan-buri) to justify premium pricing and create limited-time menu features.

12. Outlet Benefits

Using authentic Japanese buri fillet signals quality to diners and supports premium menu pricing. It reduces reliance on more common proteins like salmon, adding variety and exclusivity to the menu. The frozen format ensures consistent supply independent of local fresh fish availability.

13. Menu Profitability

Buri fillet offers strong profitability across multiple menu formats. A single 1 kg pack can generate 4–6 distinct menu items: sashimi, nigiri, teriyaki, shabu-shabu, and simmered preparations. This versatility maximises inventory utilisation and minimises waste.

14. Storage Conditions

Keep frozen at -18°C or below. Do not refreeze once thawed. Store away from strong-odoured items. Maintain cold chain from delivery to storage without interruption.

15. Shelf Life

Frozen shelf life: typically 6–12 months from production date when stored correctly at -18°C. Check the best-before date on the pack upon delivery.

16. After Opening / After Thawing

Once thawed, use within 24 hours for raw (sashimi) applications and within 48 hours for cooked applications. Keep refrigerated at 0–4°C after thawing. Do not refreeze.

17. Handling Risks

Buri fillet must be handled under strict cold chain discipline. Cross-contamination risks must be managed by using dedicated cutting boards and knives for raw fish. Ensure all staff handling raw fish are trained in Japanese seafood food safety protocols.

18. Origin

Japan. Yellowtail (buri) is farmed and wild-caught primarily in Japanese waters, with major production regions including Kagoshima, Nagasaki, and Toyama prefectures.

19. Certification and Halal Status

Halal status should be verified directly with Senri (M) Sdn Bhd. As a natural fish product with no additives, it is generally considered suitable for halal consumption, but formal certification must be confirmed for HORECA operators serving halal-certified establishments.

20. Allergens

Fish (yellowtail / buri). May be processed in facilities handling other seafood allergens. Check the product label for full allergen information.

21. Minimum Order Quantity (MOQ)

Please confirm MOQ directly with Senri (M) Sdn Bhd via Supplybunny. Products are sold per 1 kg pack.

22. Reorder Frequency

For high-volume Japanese restaurants and sushi bars, weekly ordering is recommended to maintain consistent menu availability. For lower-volume outlets, bi-weekly ordering with adequate freezer storage is viable.

23. Central Kitchen Suitability

Highly suitable for central kitchen operations. Buri fillet can be portioned and vacuum-sealed in bulk at the central kitchen and distributed chilled or frozen to satellite outlets, ensuring consistent portion sizes and reduced per-outlet labour.

24. Comparisons with Similar Products

Compared to salmon, buri has a deeper, more complex umami flavour and higher perceived exclusivity among Japanese cuisine diners. Compared to hamachi (younger yellowtail), adult buri has a richer fat content and more intense flavour, commanding a higher menu price.

25. When to Choose This Product

Choose buri fillet when you want to offer a premium, authentically Japanese protein that stands apart from the ubiquitous salmon. It is ideal for omakase menus, seasonal Japanese promotions, chef's specials, and high-end sushi counters.

26. Alternatives

If buri is unavailable, consider hamachi (young yellowtail) for a milder flavour profile, or kampachi as a comparable premium amberjack. For operators seeking a more accessible price point, hiramasa (yellowtail kingfish) is a viable alternative.

Commercial Summary

Frozen Yellow Tail Fillet (Buri Fillet) from Senri (M) Sdn Bhd is a premium, high-margin Japanese protein that delivers authentic flavour, menu exclusivity, and strong revenue potential for Malaysian HORECA operators. With a versatile application across sashimi, teriyaki, simmered, and hot pot formats, each 1 kg pack offers exceptional value for Japanese restaurants, omakase counters, and hotel F&B operations. Contact Senri (M) Sdn Bhd through Supplybunny to confirm pricing, MOQ, and halal certification details.