Yellowtail Cutting in pictures

Go get some yellowtail either with a fishing rod or pole; they taste better than farm-raised (think wild salmon vs farmed salmon).  Smaller Yellowtail take a day to two to go through rigormortis and tenderize naturally.  Larger yellowtail, depending on the manner they were harvested will more than likely be 3-4 days before they are ready (the muscle fibers will still be tight).  You’re going to have to taste the fish in that time frame to make sure it’s perfect for serving.yt1

here, well-bled (while the heart is still pumping) yellowtail – cut the gills.  I’ve written a bit extensively on this.yt2

separating the loin from the bellyyt3

YT Loin.  Note the sinews toward the left (tail) side.  The tail section of these fish, like Tuna’s ‘negitoro’ can be used to make tartare (cut it with the back of the knife)yt4

shot 2yt5

shot 3yt6 yt7

I use a MAC Yanagi or Moritaka Yanagiyt8

slice like buttahhyt9

git ityt10

one down.yt11 yt12

about to take that blood line outyt13 yt14

yt16 yt15

tadah 😉 on the left the belly sections.

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