Greater Amberjack
Seriola dumerili
Sashimi-grade ocean-farmed Greater Amberjack with firm, rich, high-fat content.
- Turkey-origin Greater Amberjack (Seriola dumerili)
- Export-grade quality aligned with EU and Middle East standards
- Suitable for wholesale, HORECA and distribution markets
Greater Amberjack — Full Description
High-grade Seriola dumerili raised in open offshore ocean currents. Excellent texture for raw sushi/sashimi applications and high-end restaurant grilling.
Greater amberjack (Seriola dumerili) is the Mediterranean's answer to the Japanese yellowtail trade — a firm, high-fat pelagic that holds a clean slice and does not fall apart under heat. Turkish production is comparatively young, which is why most buyers meet it first as a sashimi species and only later as a grill fish.
At 145 kcal and 20.5 g of protein per 100 g, with 2.7 g PUFA, it carries more fat than bass or bream, and that is the point: the fat is what makes it work raw. It ships whole on flake ice at 0–2 °C under an unbroken cold chain, because for a raw-market species the chain is the product specification, not a precaution.
Formats and grading are agreed per order against the harvest size available that week. Consignments carry the standard export set — health certificate, certificate of analysis, certificate of origin, invoice and packing list — with TRACES pre-notification for the EU and SFDA-compliant Halal documentation for Gulf destinations.
Key Technical Specifications
General Nutritional Reference
These figures are general nutritional reference values published for this species, not a laboratory analysis of our specific product batches. Actual nutritional content can vary by catch, season, and processing method — contact us for a certificate of analysis on a specific shipment.
Why VARS Greater Amberjack?
Firm & Structured Texture
Naturally dense muscle structure from strong open-water currents, which is what lets it hold a clean slice raw and keep its shape under heat.
Rich in Essential Fatty Acids
2.7 g PUFA and 1.7 g MUFA per 100 g — more fat than sea bass or bream, and the reason it works as a raw-market species.
Market Versatility
Valued across HORECA, sushi and fine dining, with demand in the EU, the Middle East and East Asia.
Chef's Cooking Suggestions
- Grilled steaks with olive oil and sea salt
- Charcoal-grilled, Akya şiş style (Turkish market)
- Sashimi or carpaccio from premium cuts
- Oven-roasted with Mediterranean herbs
Gastronomy & Flavor Profile
Rich, slightly oily meat with a clean ocean taste and a firm, dense texture — suited to both grilling and sashimi.
Key Applications
- Sashimi and premium grill
- HORECA / restaurant
- Wholesale & distribution
Storage & Logistics
Hold at 0 – 2 °C on flake ice; strict cold-chain from harvest to delivery.
Why buyers choose this line
Rich in healthy fats and Omega-3
The fat content is what supports the taste and texture the premium market pays for.
Dense muscle from strong currents
Naturally dense muscle structure built in strong water currents — it slices clean and holds together under heat.
Strong demand across three regions
Highly valued in HORECA, sushi and fine dining, with established demand across the EU, the Middle East and Asia.
Export grade for EU and Middle East
Specified to the standards those two markets apply.
Frequently Asked Questions
Technical parameters, storage, biosecurity, and hatchery protocols for Greater Amberjack.
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