Fillet
size:
1 - 3kg 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 |
