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.
here, well-bled (while the heart is still pumping) yellowtail – cut the gills. I’ve written a bit extensively on this.
separating the loin from the belly
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)
shot 2
shot 3
I use a MAC Yanagi or Moritaka Yanagi
slice like buttahh
git it
one down.
about to take that blood line out
tadah 😉 on the left the belly sections.