It appears on sashimi and nigiri menus as buri (referring to smaller yellowtail) and, more well-known, hamachi, which comes from the larger fish. But yellowtail doesn't have to be eaten raw.

Arrange the sliced hamachi on a plate, being careful not to overlap slices. Coat the fish evenly with the Key lime juice. Spoon 6 tablespoons of the vinaigrette over the fish and season with salt ...