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bajabound2005
Ultra Nomad
Posts: 2760
Registered: 10-15-2005
Location: Punta Banda, BCN
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Mood: words cannot describe...
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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.
Friends don't let friends drink white zinfandel.
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wakemall
Nomad
Posts: 183
Registered: 7-17-2006
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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
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
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Yellowtail Recipe
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.
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Paulina
Ultra Nomad
Posts: 3810
Registered: 8-31-2002
Location: BCN
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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<*)))>{
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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Lobsterman
Super Nomad
Posts: 1695
Registered: 10-7-2008
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BBQ Baja Fish with California Basting Sauce
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]
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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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.
 
Ken
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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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.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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Plant them around your rose bushes, before or after you eat them. Same thing. 
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
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Yellowtail
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.
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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mulegejim is right. Lots of great recipes here.
May I add Jurel Lutefisk? Ummmm....
I do what the voices in my tackle box tell me.
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msteve1014
Senior Nomad
Posts: 947
Registered: 12-2-2006
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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.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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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.
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Oggie
Nomad
Posts: 312
Registered: 6-16-2009
Location: Carlsbad, CA/BOLA
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Mood: Missing Baja
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I got it Dennis you don't like yellowtail
[Edited on 8-12-2009 by Oggie]
A man never stands as tall as when he kneels to help a child.
Knights of Pythagoras
Funny how falling feels like flying
for a little while - Bad Blake
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AcuDoc
Nomad
Posts: 331
Registered: 9-3-2003
Location: The Seven Seas and Thailand
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marinate in italian dressing and throw it on the grill
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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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 !!
.
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
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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.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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]
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| Quote: | Originally posted by Diver
I can't believe you guys don't like YT sushi or sashimi; we love it !
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C'mon Diver. You know raw fish belongs on fish hooks....not the dinner table.
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
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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.
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Paulina
Ultra Nomad
Posts: 3810
Registered: 8-31-2002
Location: BCN
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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;
http://www.bahiadelosangeles.info/message-board/index.php?do...
Yellowtail cut into chunks
Soy Sauce
Fresh Ginger
Cilantro, chopped
Onion, sliced thin
Green Onion
Sesame Oil
Sesame seeds
"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<*)))>{
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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