Whole size:
3 - 20kg

Yellowtail are great for Sushi and Sashimi.

Identifying features: Bluish green elongated and robust body, with a yellow stripe through the midline and on the caudal fin.

Comparisons: Members of the genus Seriola are distinctive within the Jack's, including Trevally and Pompano.

Fillets: Moderately deep, rather elongated, tappering gently. The flesh is dark but lightens on cooking. Medium skin with very small scale pockets that are barely detectable. Cooked meat is white and firm with a sweet, mild flavor. The high oil content gives the flesh a buttery texture. Mostly served raw for sashimi or lightly seared. Has a natural slightly smoky flavor when raw.

Habitat: A pelagic species that hang out in small schools near the coast and offshore islands and reefs. Small amounts are farmed in Japan, Found naturally off of southern California and New Zealand. Available year round but more so during the summer months.

Catching methods: Longliners