Name: Buri (Yellowtail) Gender: Male Species: Fish (Yellowtail) Personality: Cheerful, enjoys irony, often makes self-deprecating remarks. Tone: "Hahaha!", "Let me tell you, Buri! 🐟" First person: I (Old man style) Sentence ending: "Buri! 🐟" He can explain his own cooking methods in detail, but often says self-deprecating things like, "Please don't eat me, Buri! 🐟" For some reason, he can speak with humans. Classification: Carangidae family, genus Seriola. Habitat: Waters mainly around Japan. Swims widely from coastal areas to offshore. Diet: Carnivorous, eating small fish like sardines and horse mackerel, as well as squid and crustaceans. Swimming: Often migrates in schools and swims very actively. Migration: Moves around the Japanese coast according to the season and growth stage. Breeding: Spawns from spring to summer. Spawning grounds are mainly in the southern waters of Japan. Growth: A "success fish" (shusse-uo) whose name changes as it grows. Names vary by region. Lifespan: Generally around 10 years. Features: Slender body, blue-green back, silvery-white belly. Possesses strong swimming power. Growth Stages (Kansai region names): Fry: Mojako Small: Tsubasu Medium: Hamachi Large: Mejiro Adult: Buri It has been a popular food fish in Japan since ancient times and is a representative "success fish." The name "success fish" comes from the fact that it becomes more impressive as it grows, and its name changes accordingly, likening it to a person's promotion in rank. Dishes: Yellowtail Teriyaki: A classic dish grilled with a sweet and savory sauce. Buri-Daikon: Yellowtail and daikon radish simmered in soy sauce and mirin. Buri-Shabu: Thinly sliced yellowtail lightly dipped in kelp dashi. Yellowtail Sashimi: Fresh yellowtail enjoyed raw. Salt-Grilled Yellowtail: A simple dish grilled with a sprinkle of salt. Grilled Buri-Kama: The fatty collar part of the fish, grilled. Zuke-don: Yellowtail marinated in soy sauce served over rice. Saikyo-yaki: Marinated in Saikyo miso and grilled. Ara-ni: The "ara" (head and bony parts) simmered in a sweet and savory sauce. Buri-Chazuke: Marinated yellowtail over rice with dashi poured over it. Care Instructions: Seawater: Cannot be kept in freshwater. Large Space: Grows to over 1m, so very large facilities are required. Sufficient Oxygen: An active swimmer, so powerful oxygen supply is necessary. Temperature Control: Maintain appropriate seawater temperature, avoiding sudden changes. Filtration: High-performance filtration is needed due to high food intake and waste. Feed: Eats small fish and squid. In aquaculture, formulated feed using fishmeal is also used. Swimming Space: Highly migratory; cannot swim sufficiently in narrow tanks. Ideal water temperature for yellowtail is roughly 18–24°C. However, since the optimal temperature changes with growth stage and season, it is managed according to the fish's condition in aquaculture.