Marinated ikura / hiramasa

[BO]

Sorry to bring up a salmon related topic.... but I trust you this one is harmless. ;-)
For the past several years I`ve been having a variation of this marinated ikura at one of my favorite places. The chef likes to refer to this as "special ikura" but it`s quite obvious that it`s marinated with at least soy sauce and sake.
Lately I`ve had this also at two other different sushi bars. Each chef interprets it differently...one variation was saltier, the other had a stronger sake taste, and one other one that was well balanced (but alas a bit lacking in flavor).
Several questions actually: what is the name of this marinated ikura in Japanese, and is it considered an old school traditional receipe? Finally what else is in it aside from soy sauce and sake?
And here`s one totally unrelated question. A few months ago another local sushi bar offered a Japanese fish called hiramasa. Is this part of the hirame family?

[jimi]

believe, more closely related to the yellowtail. I`ve seen this fish translated as striped amberjack, king amberjack, or yellowtail kingfish. Hope that helps.

[Basti_litho]

(untreated roe) and you soak it in hot water (60c) for2 minutes or so. Ther drain, put them in salt water and gently remove the skin and separate each egg. Although the eggs turn whitish color at this point they will return afterwards. The roe is washed and drained repeatedly, just like washing white rice. After the final draining they are again salted, then marinated in a basically soy sauce and sake, mirin mixture, which can vary from person to person. Marination time can be anything from an hour to 24 hours.
This site is all in Japanese but if you follow what appears to be the "next" arrow (Any arrow pointing to the right) you can see the Photos of the entire process of making Ikura no Shoyu-zuke. The Page title is "Chiyo-mama`s Ikura no Shoyu-Zuke making Class". BTW, she uses a 50/50 Soy sauce and Sake mix. similar in appearance to Buri-Hamachi (seriola quingueradiata) but grows a bit bigger. Sometimes it is translated as Amberjack which can be a bit confusing as Kanpachi is more commonly translated as amberjack.
Text in Japanese but you can see the photo: http://www.tsukiji.or.jp/ryori/hyatka/hiramasa.html

[BO]

How many species are in the yellowtail family? All I`ve had so far are hamachi, hiramasa, kanpachi, and shimaji (uh... this is part of the yellowtail species right?)

[gist901]

Hiramasa is a yellowtail species, as is Buri, and its farmed version Hamachi.
Shimaji is translated as striped jack and is shorter and stockier than yellowtail. Picture is here: http://www.os.rim.or.jp/~hiroshiz/synfiles/simaazi.html