I got a mess of yellowtail from my neighbors and plan to cook some up tonight. Recipe suggestions?woody with a view - 8-4-2009 at 02:49 PM
slice very thin. mix up some wasabi and soy sauce. dip it and eat it. garnish with fresh ginger.
JESSE????bajabound2005 - 8-4-2009 at 02:53 PM
now where the heck am I going to get fresh ginger in Punta Banda? oh, wait. Let me check with the fruteria and see if they got there shipment in...bajabound2005 - 8-4-2009 at 03:11 PM
too far to go! Actually, I was pulling your leg. I always have fresh ginger in the fridge. Sometimes it gets a little fuzzy, but we just cut that
part off. This yellowtail was caught last week and I froze it (in fillets). Would this still be good as sushi? If not, recommended cooking methods?Russ - 8-4-2009 at 03:15 PM
Simple: 1/4" to 3/8" slices toss into a hot butter an garlic pan. About a minute on each side. Hot pan & lots of butter & garlic. After all
the fish is cooked deglaze the pan with sherry and pour over the fish.DENNIS - 8-4-2009 at 03:57 PM
Quote:
Originally posted by bajabound2005
This yellowtail was caught last week
Age won't help it. Leave it on the counter or in the trunk of your car for as long as you want and, it's still Yellowtail, the working man's fish.
Go out and catch a nice Linguado if you want to have the ultimate Pesca experience.
Gawwwwdalmity...you folks continue to obsess over cat food.Oggie - 8-4-2009 at 04:52 PM
I got this of the net. We tried it last weekand it was great. I think the fresher the fish the better, since it is a raw fish appetizer. Probally good
with any tuna.
TUNA TATAKI
Ingredients
1 fresh Jalapeño
1/2 cup minced ginger
1/4 cup sesame seeds
cracked black pepper
1/2 pound Baja tuna
Kosher salt
3 tablespoons peanut oil
1 tablespoon lime juice
1 sliced avocado
1 green onion thinly sliced
Mix the ginger, sesame seeds, and pepper.
Season the tuna with the salt.
Roll the tuna in the ginger mixture.
Add the oil to a saute pan and sear the tuna, about 15 seconds per side.
Remove the tuna from the pan and deglaze the pan with the lime juice. Set aside.
In a bowl mix Avocado and Green onion slices and add a little Ginger Sauce. Set aside.
Slice the tuna, and place on 4 plates, garnish with Avocado-Green onion mixture. Drizzle with some more of the ginger sauce. And finally add the Lime
you deglazed from the sauce.
Sliced the Jalapeño in very thin slices and place one on each tuna slice.
Ginger Sauce:
1 small onion, minced
1/2 teaspoon grated ginger
Ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil
In a bowl, add the shallot, ginger, a little pepper, soy sauce, and lime juice. Whisk slowly the olive oil and its ready to serve.
I also add some dry pepper flakes, buts thats a matter of taste.
It was ten in the morning so i skipped a few ingredients, and added a little fish roe and cilantro. I just posted the complete recipe i usually make.bigmike - 8-4-2009 at 04:56 PM
Oggie,
Sounds fantastic, I u2u to e-mail me so I can print receipe.
ThanksDENNIS - 8-4-2009 at 05:07 PM
Here's another suggestion for YT:
Grab the dead animal by the tail, smelling apparatus down, pushing it into an industrial size blender, whipping the scales and bones into a
righetous mush. With the tip of your truncheon, jamb the slimey tail in as well.
Allow the machine enough time to transform this waste of time into a gruel that can be canned up for future good use as fish fertalizer.
This noble animal will have justified the existance of the species.
When your done cleaning up....go get a good Fish Taco.Oggie - 8-4-2009 at 05:15 PM
I agree with Dennis. Yellow Tail is a difficult fish to cook and enjoy.
Ok, you guys talked me into turning it into dog food (the cats won't touch the stuff) and we'll be doing hamburgers tonight instead. Why do our
friends give us all the yucky fish?
Yellowtail
BajaDanD - 8-4-2009 at 05:35 PM
You ca still eat it raw even after freezing I dont cook yellowtail I only eat it raw I have some in my freezer from last year vacumme packed. I end up
giving a lot of it to my dog as I trim all the useless meat off Still much better fresh
trust me any fish you buy in the store was frozen and thawed and refrozen and then thawed and put out to sale. Yellowtail are fun to catch and good
for sushi thats all.
DANDfishbuck - 8-4-2009 at 05:43 PM
Take the frozen fillets and thaw them. Marinated them with soy sauce and grill them on the barbeque. I put down foil so they don't burn and pour a
little soy on them to keep them moist. Don't over cook them. 5-10 minutes on medium heat.
Make sure you trim off any red parts. Also thinly slice off the outer layer of the meat and discard it.
I like yellowtail. Best eaten the 1st day. But it can be eaten as sushimi for about the 1st three days. Freeze any that you can't eat fresh.castaway$ - 8-4-2009 at 08:02 PM
Mix mayonaise, olive oil, salt, pepper, garlic, lime juice and lots of dill. Brush the fillets with the mix and let it sit for 15 minutes in the
refridgerator then grill the fish continue to brush the fish with the remaining mix until done but do not over cook. Flake the fish and put it in a
flour tortilla with cilantro, onions and very thin slices of cucumber and a dash or liberal amount of hot sauce.bajabound2005 - 8-4-2009 at 08:55 PM
end result: we wrapped it up in foil and put it in the oven on a cookie sheet for about 20 mins. Took it out and opened up the foil. We were
immediately glad, just from the "aroma" that we opted for the burgers. Dogs loved the smell. Cats would not touch the samples. Oh well, lots of
"toppings' for doggie breakfasts & dinners for a few days....BajaGringo - 8-4-2009 at 09:54 PM
Dill goes a long way to stifle the smell...
yellowtail recipe
bonanzapilot - 8-5-2009 at 09:43 AM
My first post on this website, even though I have read it for years. In my 40+ years of flying and fishing Baja, I have been a "Yellowtail hater"
dreading the dried clingy stuff on restaurant plates...Until... While grilling on the French commercial charbroiler in the kitchen of Casa Granada in
Mulege, I seasoned a piece of Yellowtail like you would a New York Steak, with garlic salt and Montreal steak seasoning...I cut the fillet thick like
a new york steak, and I grilled it very hot, flames licking as the 3/4" iron bars made nice black lines on the fish, only a couple of minutes on each
side. I had waiting a mojo de ajo, two cloves of minced garlic in a half cube of butter, seasoned with a dash of salt, black pepper, chili powder,
comino & hot paprika. Off of the grill onto a hot plate, pour on the mojo de ajo.. Then give me your opinion. Cooked this way, probably still
rare in the middle like a steak, I find it terrific!JESSE - 8-5-2009 at 10:04 AM
Quote:
Originally posted by woody in ob
slice very thin. mix up some wasabi and soy sauce. dip it and eat it. garnish with fresh ginger.
JESSE????
Sorry, Yellow tail for some reason, is not a favorite fish of mine to eat.bonanzapilot - 8-5-2009 at 10:13 AM
I forgot to mention that Yellowtail, like the Dorado, has to be eaten fresh, never frozen. Freezing breaks down the cells, resulting in that dry, dry,
fishy taste that almost nobody likes. Catch a big fish? have a party and invite all of your friends... don't bother to freeze it, or you will have
catfood.tripledigitken - 8-5-2009 at 10:36 AM
I agree that Yellowtail more so than other fish doesn't freeze well. Freezing it, for me at least, is a hit and miss.
For Sushi lovers though, it doesn't get much better than Yellowtail (Hamachi).
What we can't eat fresh we try to smoke the rest. For those that aren't real Yellowtail fans, the alternative is to smoke it. The oily nature of the
fish helps it come out great.
There was a thread about smoked fish just search.
Kenbajabound2005 - 8-5-2009 at 06:28 PM
ya'know...I gotta tell you...it does have that fishy smell. It's not unpleasant, because we had was very fresh. But after I throw a little into the
dogs (3) bowls (OMG, they LOVE it!)....there is that "smell" leftover.wakemall - 8-10-2009 at 07:53 PM
I canned 14 16oz jars of YT this year. Did it just like canned Albacore. It is really really good. Just like Albacore, it is fishing smelling until
you can it. It is really good. Works great in all salads. I am already planning to take more jars down for next season...
I also want to try and smoke some YT. Anybody have some good brine receipts? Taking a smoker to Loreto next year.
Thanks and all comments are appreciated,
Bret
Yellowtail Recipe
mulegejim - 8-11-2009 at 08:26 AM
This is a recipe adapted from Patti Higgbotham's book "Somethiings Fishy in Baja". It works equally well with yellowfin tuna.
TUNA or YELLOWTAIL FILET MIGNON
8 yellowfin tuna steaks or yellowtail steaks, one inch thick
½ cup vegetable oil
¼ cup lemon juice
2 tablespoons Worcestershire sauce
one clove garlic, minced
bacon slices
Trim out bone and all dark red meat. Wrap each steak with bacon and secure with a toothpick.
Combine oil, lemon juice, Worcestershire, and garlic. Marinate steaks in single layer for one hour – turn after about ½ hour.
Barbeque over high heat five minutes – turn and grill five minutes more or until fish flakes easily in center when pierced with a fork.
Note: I drizzle some of the remaining marinate over the steaks just before turning the steaks over and just before removing from barbeque – it will
flame up and leave a nice finish.Paulina - 8-11-2009 at 09:57 AM
How to have a fresh yellowtail lunch in Bahia de Los Angeles.
Catch a nice firecracker yellowtail and put it in the ice chest while you pin another live bait on your hook. Catch another yellowtail, put it in the
ice chest and repeat until the firecracker is good and cold.
Take the firecracker out of the ice and filet it on the bench of your panga. Keep the carcas on the boat as well as all the red meat. Don't throw it
overboard like some people do as it attracts more sealions.
Cut the four filets up into small bitesized chunks and put it into the tupperwear bowl you remembered to to throw in at the last minute. Cover the
meat with fresh lime juice and soy sauce, but not too much, just enough to help it "cook" in the cooler while you catch more fish.
After about an hour take a break to cut up onion, jalapeno, pepino, celantro and tomato to add to the cold marinated yellowtail. Put the mixture back
into the ice chest for another couple of hours.
About noon time, when the bite is off start heading back to town. Pull your panga up on the beach, run up to Casa Diaz to buy a fresh cold six pack of
Tecate, crackers and another bag of ice for your cooler.
Stand in the water on the side of your panga and enjoy your fresh cheviche, sip your cold beer and watch the rest of the pangas come in for the day.
Go back to your place, take the panga out of the water, filet the rest of your fish and give the scraps to the birds.
Yellowtail Dinner Herman Hill style;
Gut and gill a large yellowtail.
Slice the fish every 2" on both sides.
Fill each slice with a bead of mustard and chopped fresh garlic.
Stuff the inside of the fish with onion and a bit of Herdez salsa casera.
Wrap the fish in foil and put on the bbq for a half hour/fourty minutes depending on the size of the fish.
Eat with fresh tortillas.
Yellowtail isn't our favorite fish either, but it does come in handy when you fish for your dinner.
P<*)))>{
BBQ Baja Fish with California Basting Sauce
Lobsterman - 8-11-2009 at 09:58 AM
Here's a simple recipe I use for fresh fish filets and fish steaks.
2 lbs Fish Filets or Steaks (1/2-1 inch thick)
1.5 sticks butter (3/4cup)
Marinade:
2 cloves garlic, minced
2 tbsp soy sauce
¼ cup brandy, or sherry, or tequila, ….
¼ cup lime juice
Mix all the marinade ingredients together in a large bowl. Place the filets/steaks in the marinade for 15-30 minutes, turning once.
Just melt the butter in a large sauce pan. Swab the filets on both sides in the melted butter and place on a HOT grill (2 seconds with hand over
coals). Mix the remaining marinade with the remaining butter together to make a California Basting Sauce. Baste the filets while grilling.
Keep the remaining California Basting sauce warm & serve/pass with the fish at dinner.
[Edited on 8-11-2009 by Lobsterman]tripledigitken - 8-11-2009 at 10:08 AM
Lobsterman,
You could marinade Huarache Sandles in that and they would taste good! Have to try the recipe.......it would be a month's ration of butter for me
though.
KenCypress - 8-11-2009 at 12:20 PM
Roll 'em in seasoned cornmeal, drop 'em in hot oil, when they turn crispy on one side, flip 'em over. Eat 'em while they're hot.DENNIS - 8-11-2009 at 12:33 PM
Plant them around your rose bushes, before or after you eat them. Same thing.
Yellowtail
mulegejim - 8-11-2009 at 01:26 PM
Just a thought, are the folks that do not like yellowtail cutting the gills, looping the tails and and bleeding them out before putting them on ice in
a fish box - makes a big difference. Lots of good recipes have been posted.Pompano - 8-11-2009 at 01:37 PM
mulegejim is right. Lots of great recipes here.
May I add Jurel Lutefisk? Ummmm....msteve1014 - 8-11-2009 at 04:21 PM
Canning really is a good way to go. With all the other great fish you end up catching at the same time as the yellowtail, it"s nice to make something
different. How many have ended up in the back of the freezer for alot longer than they should have? Fresh, canned, or released.DENNIS - 8-11-2009 at 04:32 PM
Catch edible fish and we won't be having threads like this in the future. We'll be talking about important stuff like, Fishbuck and what he does in
Anthony's and what he does after he leaves Anthony's, like who is his doctor and other stuff like that.Oggie - 8-11-2009 at 06:17 PM
I got it Dennis you don't like yellowtail
[Edited on 8-12-2009 by Oggie]AcuDoc - 8-11-2009 at 06:20 PM
marinate in italian dressing and throw it on the grillDiver - 8-11-2009 at 06:41 PM
I can't believe you guys don't like YT sushi or sashimi; we love it !
Also lightly charred on the outside and then thin sliced with tamari and diced green onion.
Or marinated in teriaki and grilled.
Or lighty charred in a pan with a little butter and then coverd with fresh pesto over pasta.
Or lightly breaded in strips for tacos.
Or lightly breaded, fried and covered with fresh salsa.
Or ..... you get the picture; we like yellowtail !!
.mulegejim - 8-11-2009 at 07:05 PM
Dennis, not sure what your problem is with yellowtail , however, I would be happy to take all "properly cared for" yellowtail that you can't use off
your hands.DENNIS - 8-11-2009 at 07:12 PM
Quote:
Originally posted by mulegejim
Dennis, not sure what your problem is with yellowtail , however, I would be happy to take all "properly cared for" yellowtail that you can't use off
your hands.
Okeeedokeee, Jim....Give me your address and I'll put stamps on'em and send 'em off. Any flesh with the texture of Kapok shouldn't require
refrigeration.
[Edited on 8-12-2009 by DENNIS]DENNIS - 8-11-2009 at 07:15 PM
Quote:
Originally posted by Diver
I can't believe you guys don't like YT sushi or sashimi; we love it !
C'mon Diver. You know raw fish belongs on fish hooks....not the dinner table.mulegejim - 8-11-2009 at 07:32 PM
For those of you who like fish here is a tarter sauce you may like.
Jim’s Tartar Sauce
MAYONAYSE 24 OZ - BEST FOODS OR HOLLYWOOD
SWEET RELISH 1 PINT DEL MONTE
RED ONION 1 LARGE OR 2 SMALL - CHOPPED
GREEN ONION 3 OR 4 WITH TOPS – CHOPPED FINE
PICKAPEPPA 1 TEASPOON (Worcestershire)
HORSHRADISH 1 TEASPOON
LEMONS JUICE OF 2 - FRESH
DILL PICKLES 1 LARGE OR 2 SMALL – SHREDDED
DILL WEED TO TASTE – IT TAKES A BIT
CAPERS TO TASTE – MINCED
YOU CAN USE OTHER BRANDS, HOWEVER, I HAVE FOUND THE ONES LISTED WILL PRODUCE THE BEST RESULTS
This makes a bit, however, just adjust the amounts for your needs.Paulina - 8-17-2009 at 08:47 AM
Mulegejim,
That sounds really good. I'm adding your recipe to our shopping list for our next trip.
As I type we have a bowl of Yellowtail Hawaiian Poke marinating in our fridge for lunch, if we can wait that long. We followed Tony's recipe from
Mia's website;
"Everything is to taste, but go easy on the soy sauce, just a bit to flavor it up. If you put too much, it gets too liquidy. There are many
variations; I got to try different versions on the Islands...boy, were they all good. Some with limu (seaweed), some spicy...all different kinds. I
also very much enjoyed "Aku" which is kind of dried chunks of tuna or bonita...I got hooked on that big-time. So good."
We added fresh jalapeno pepper to Tony's recipe to heat it up just a bit. By the way, the yellowtail was caught a week ago, vac sealed and frozen
right away. When defrosted it did not mush out but stayed firm and still tasted fresh.
I don't know if I can wait till lunch time!
P<*)))>{
On the FLN Network Today
Gypsy Jan - 8-17-2009 at 08:06 PM
On the FLN network today, the original Iron Chef Japan featured a yellow tail challenge.
It was amazing. I am an unashamed fan of the original Iron Chef Japan.
The feature ingredient on this episode was yellow tail.
The narrator explained that very large yellow tail is called "bure" (there are many names for yellow tail, small-to-medium, hamachi is kind of a
generic term}. Bure is a specific name for the largest and most expensive yellow tail - each whole fish going for more then $2,000 each.
Morimoto, Iron Chef Japanese, follows his own instincts, bringing a fusion style to Japanese cuisine.
He was challenged for the third time by the Ohta faction which promotes strict adherence to traditional Japanese preparation and presentation. The
Ohta faction marched into the stadium waving banners, seventy people strong, including the two chefs he had defeated before.
I was particularly inspired by one of the dishes that Morimoto prepared which was yellow tail with mango
I am inspired to try to play off with what he did to create a mango/jalapeno and/or habanero salsa with yellow tail ceviche.
And, by the way, Morimota won the challenge against the tradionalists.
[Edited on 8-18-2009 by Gypsy Jan]Paulina - 8-18-2009 at 08:04 AM
Quote:
Originally posted by Gypsy Jan
...I was particularly inspired by one of the dishes that Morimoto prepared which was yellow tail with mango....I am inspired to try to play off with
what he did to create a mango/jalapeno and/or habanero salsa with yellow tail ceviche.
[Edited on 8-18-2009 by Gypsy Jan]
That sounds interesting. Please let us know how it turns out!
Thanks for the review!
P<*)))>{
Found a new recipe for yellowtail
bajabeachbabe - 11-24-2009 at 05:51 PM
Tried this recipe yesterday evening with some frozen yellowtail and it was great. I made sure that I trimmed off all the dark meat. I have not
always had great luck with using frozen yellowtail, but this recipe works. I think it would also be good with Dorado.
A long time ago I used to dive regularly with Loreto Divers. After two tanks at Isla Coronado they would pull into that little cove with the sandy
beach and make lunch for the divers. They would invariably have several medium-sized yellowtail, the whole fish, fresh, gutted and scaled with skin
on. They would rub some kind of a mustard/garlic sauce all over the fish, inside and out, stuff the cavity with peppers and other veggies, and then
bake it in a pit in the ground wrapped in tinfoil. Maybe it was the ambience, or maybe we all were just so damn hungry after the dives, but the meat
was flaky and absolutely DELICIOUS. Except for that variant, I have always preferred jurel as sashimi or, as Paulina suggests, as ceviche.Ken Bondy - 11-24-2009 at 06:50 PM
Quote:
Originally posted by Gypsy Jan
On the FLN network today, the original Iron Chef Japan featured a yellow tail challenge.
