Yellowtail Butchery...

[yani]

There are many ways to skin a cat. So,
there must be many ways to skin a Yellowtail.

And since, I'm sure, there are many surprised wives
that now have a big fish or two in there
garages--Dear, when are you gonna get
rid of that fish?--here's one way I deal
with my harvest. (And for the wives with husbands
in ER, fish, might not be a good idea right now...)

http://www.bigwatersedge.com/bwegallery/data/574/dice_up_fish11.jpg
Here's a simple way to prep the bellies for a little broiler action.

http://www.bigwatersedge.com/bwegallery/data/574/bellie_prep.JPG

From the broiler, the yellowtail goes directly onto plate for
more yummy eating.

http://www.bigwatersedge.com/bwegallery/data/574/bellie_close_up.JPG

The Belly is outstanding with lots of olive oil and lemon/herbs.

And the glassy day I caught this Yellow last week, was free of wind, waves and crowds. Thanks Santa.

http://momentoffame.com/photopost/data/501/WO_last_day_of_fall_09_319.JPG

[Matt]

Damn Yani I'm glad your back in CA.!!! Happy holidays and thanks for the killer pics as always!

[bellcon]

Merry Christmas Yanni
or
Kala Christougena

forget the Dana invite
I want a dinner invite:sifone:

[Tman]

Someone please ban him from posting food prep pics unless he has enough to share...

Dang it!...where is that drool thingie...ok, here it is...:drool5:

You know Yani I don't let Clay see these pics...:sifone:

[THE DARKHORSE]

That chop-shot is incredible, Yani. It's funny how I always tend to eat my Yellowtail the same way, but that's going to change. Thanks for the inspiring posts, complete with instructions and mouth watering photos.

And thanks for taking good care of Lake La Jolla. :cheers1:

[NextBite]

looks yummmy!

['Cuda]

Your killin' me, man.......stop it.......I was denied my yt fix last month and I'm Jonesing big time....nice job.

[buttchaser]

Oh My. That dish looks delicious!:drool5:

[habanero]

I tried your belly broil and it was absolutely outstanding! I'll never look at a belly the same. Thank you Yani
:you_rock:

[Fiskadoro]

Looks tasty. :cheers1:

Try grilling the area in front of the belly underneath between the belly and the gill rakers. It's the collar, and always great but on fish over 30 lbs it's really unbelievably good.

Jim

[Fiskadoro]

I tried your belly broil and it was absolutely outstanding! I'll never look at a belly the same. Thank you Yani
:you_rock:

It's also very good as sashimi, kind of creamy tasting as it's so rich in oil, but you need a large fish to get a good cut, and you need remove the internal wall, and be very careful to keep it clean.

That said it's excellent.

Jim

[dorado50]

Yea Yani, nice one! Did you :reel: on the :jig:?

[landwhale]

Yani Excellent again and Merry Christmas to you and all

[aftahour]

great report and pics..

[twitchy]

AWESOME POST! For the rookies like me, I love to learn new ways to clean and prepare the fish when they come.
Thanks a ton. :notworthy:

[Whizz Bang]

Thank you. I look at a YT and can help but think about fresh wasabi and soy...thanks for reminding us that there is so much more we could be doing. Please keep them coming.

[kareem korn]

You forgot the collars.;)

[j mo]

Love the "butchery" shot, very cool

[JoeBeck]

A man who knows how to cook fish. :cheers1: Looks delicious! Thanks for sharing.

[dsafety]

Did you use a knife or meat saw to cut the steaks? The cuts look so clean and even. Tough to do with a knife.

I like to remove as much of the red meat as possible when I clean a YT so my fish-hating wife does not complain as much about the fishy smell and taste. This does not look like it would be easy to do when cutting the fish into steaks. Any advise on that subject?

Bob

[habanero]

It's also very good as sashimi, kind of creamy tasting as it's so rich in oil, but you need a large fish to get a good cut, and you need remove the internal wall, and be very careful to keep it clean.

Good advise on the cleaning. The parts that got contaminated with blood or any other BF, were not so good. I agree the key is clean cuts or the spongy texture will soak up the bad fluids.

[yani]

Bob,

First, I'll address the fish, then your wife.

Once gutted and gilled the whole fish goes
on ice, for at least a day.

Lay the fish on its side. First, I prep the skin with
a running hose of water and a butterknife. I
run the knife over the fish, heavy-handed, as
if I were scaling it. This removes the slime coat
remenants and preps the fish skin for eating. That's
right, it's a source of omega 3s and a wonderful
mouth feel crunch off the BBQ.

For the cuts, you need a very sharp knife and a hack-saw.
I use a a curved Victorinox fillet knife, available at
most tackle shops.

With the fish on its side make V shaped cuts, about 1.5"
deep, along the fish's lateral line, gill to tail. This will
remove that God awful dark meat...

Now decide if you want to separate the belly meat.
If so, cut out the meat as per my photo.

Now the steaks:

Cut them into 1.5" cuts for the thickness. Take single
stokes to the bone. Make all the steak cuts down the
line. Now take the hack saw and only cut thru the bone,
carefully. Then take your knife and finish cutting the
steaks. You don't have flip the fish over.

http://www.bigwatersedge.com/bwegallery/data/574/yellowtail_prep_09_327.JPG

Now to help with the wife. Here's what I do to
minimize the odors at home:

Bleed fish by cutting gills and tail. Tail cutting
allows for better blood drainage via venting.

Gut and gill fish in the water. Could be dangerous,
but after all, life is a movie.

Keep fish on ice 24hrs.

Prep fish when she isn't around.

Side note. My dad is 105 yrs old. He, like my 95 yr old
mother-in-law has all his marbles and plays an active
role in our lives. They grew up eating oil fish meat.
Anchovies, Sardines, Macks, Tuna were all consumed
without ever separating the dark and lite meats.

Omega 3 fatty acid has been shown to reduce overall
and cardiovascular mortality, myocardial infarction,
and sudden cardiac death.

Regular eating of fatty fish, lowers triglycerides, and
is a natural anti-inflammatory for people with arthritis.
Thereby reducing anti-inflammatory drug use.

Even the American Heart Association Dietary Guidelines
committee recommends to the general population
the consumption of at least two servings of
fatty fish per week.


Tell her La Jolla's Yelowtail is the Fountain of Youth.
If that don't work, use a clothespin.

[Whizz Bang]

Again, thank you Yani. I will be trying this out....hopefully soon.

[dsafety]

Yani,

I do not see the cuts along the lateral line in your photos. Do you do that from the other side?

Bob

[yani]

Bob,

I would never cut out the dark meat. That was the
whole point of my sermon...

But, refer to the first pic in this post. Look at my
steaks. See the cross section? You can see the
dark meat you want to cut out. It runs along the
fish's lateral line. It's in a V shape. Then follow
my directions and you'll have Yellowtail Steaks
without the dark meat and its nutrients.

If you insist on not eating the nutrient rich, life giving,
viagra like, dark meat, boil it, freeze it, then bring
it out when you need chum when bait is hard to come by.

[TCS]

This is one of those posts I will go back to over and over. Thank you for writing it. The only question I have is about the 24 hour icing. I made sushi with my YT this week just a few hours after catching it. Yum. What would icing for 24 hours have changed?

Now I just need a fish to try it on. Tomorrow maybe?

[Fiskadoro]

What would icing for 24 hours have changed?

This is kinda gross but if your talking sushi or sashimi technically it does two things, one the flesh decomposes a bit which "ages" it which makes it more tender, with a better flavor, and two some of the parasites that might be present in the flesh cant survive in dead flesh so they die.

Personally I gut my fish, cut off their heads and tails wrap them in newspaper and freeze them whole. Then thaw them out and cut them up for sashimi which seasons the fish as well and in theory limits your exposure to bad things like parasites.

Jim

[cioppino]

Icing fish.

In general icing a whole fish for a day or two is going to help firm up the meat making it easier to fillet. YT are pretty firm from the get go but WSB can be a bit soft. You can keep the meet fresh longer too by icing a whole fish. Say you catch it on Tuesday and dont want to eat it until Saturday. Just ice it until Saturday morning. It is important to keep the fish from sitting in water though. I leave the plug open on the cooler and use shaved ice.
I ice yt for a day or two tops. WSB and Halibut get two to three days before getting the knife. I gill and gut on the water and will now be slicing the tail to help the bleeding as that really seems to make sense.

As far as sashimi goes I do not know if you are keeping yourself from getting sick or not when it comes to icing the fish first. We have eaten tuna so fresh it was still twitching and warm when we ate it. None of us ever got sick. Icing to me is merely a way to improve the quality of my fillets while extending the time I have to deal with a catch.

Thanks for the info Yani

[WahooUSMA]

You mean to tell me I don't need a viagra prescription anymore, I just need to catch more YT? Damn, I get to kill two birds with one stone - what a great excuse to tell mama!

On a serious note - thank you for your knowledge and insight into the prep of YT. Now, I just need to catch one!

Bob,
If you insist on not eating the nutrient rich, life giving,
viagra like, dark meat, boil it, freeze it, then bring
it out when you need chum when bait is hard to come by.

[Willy]

Great Post!
Tom's right, this post is a revisit for sure.

As far as the sashimi parasite thing I'll drop my $.02.
We're not talking about bacteira here, but little wormy guys.
Any bacteria would come from poorly handled meat, or a poorly cleaned fish.
The parasites that would be in there, if they were, are visible.

I'm not saying they're like dancing around like little taliban on the fish meat, but if you look good and hard you'll see them, if they are there at all, and it's really unlikely any are there.

Freezing the fish, or icing it for 24 hours will kill 'em if they are there, if you're really worried about it.

The fatty oily meat (belly, collar) is the best, and quite 'pure' looking and easy to once over if you're worried about it.

My wife (an unbelievable cook from Japan), swears the fresher the better. The proof for me is in her puddin.

Good luck all,
Bon appitite.

Willy

[Fiskadoro]

We have eaten tuna so fresh it was still twitching and warm when we ate it. None of us ever got sick. Icing to me is merely a way to improve the quality of my fillets while extending the time I have to deal with a catch.

I often eat tuna, as well a Bonito right out of the water. It's great but it has a different texture, or essentially is more chewwy then tuna that has been properly aged on ice, that's simply because the muscle tissue has not started to break down.

Essentially what your doing is ageing your fish by letting it sit on ice. People do this with meat all the time, aged beef is the norm, and is considered to be more tender with better flavor then fresh. Same with fish, though you certainly do not want to age it as long.

As to getting sick from what you eat... Well this is a topic kind of near and dear to me at this moment since I have been laid up for over a month due to complications (a intestinal bacterial infection) that resulted from what I'm pretty sure was food poisoning.

I once got this sick before and that was actually from eating raw fish (Yellowtail) right out of the water, down at Ensanada but I believe that was due to the water we rinsed the fish off with, not the fish itself. That time my guts were screwed up for months, but in my recent case I'm pretty sure what got me was some undercooked Pork.

The parasites in fish will not give you immediate food poisoning, but at times in their life cycle they are too small to see, and they can invade your gut and cause major complications down the line.

If you going to eat raw fish right out of the water it's wise to eat it with ginger, wasabi, or cayenne pepper.

Wasabi increases stomach acidity which kills parasites and it has other anti parasitic chemical properties. I've forgotten the actual chemicals involved maybe I look it up later.

Cayenne once again increases acidity in the stomach but it also contains Capsicum which kills parasites, both roundworms and tapeworms, and also has anti bacterial qualities. Ever wonder why rural Mexicans do not get sick from their water? It's due to the high amounts of Capsicum in their diets.

Ginger contains zingibain a anti parasitic chemical that kills parasites and inhibits parasite reproduction. Ginger extract has been scientifically shown to kill the anisakid nematode (worm) that infests the guts of local seals as well the tissue in our local fish.

I see these worms in local halibut all the time....
http://images.suite101.com/1057511_com_anisakid.jpg
.......but I've seen them in Yellows and Dorado as well and the younger worms are too small to see.

That's the roundworm that we are most likely to get from eating local sushi or sashimi.

No wonder the Japanese serve sushi with pickled Ginger... it works!!

Of the three I like pickled ginger the best, but a teaspoon Tapitio, or even a Jalapeno or two after the fish is more then enough to kill anything you got with it, and prevent a parasitic infection.

Right now due to my illness I'm taking a teaspoon of cayenne with warm water every morning for it's anti bacterial qualities, so no parasites for me, and it definitely wakes you up... :D

As to all Yani said about Omega three fatty acids etc.... He's definitely right on the money.


Jim

[j mo]

great post, full of gems!

[Dan]

Good stuff,

I'll add to what Jim said about the worm. It's worth holding your hamachi up to a light source to inspect for the worms before eating. Once the fish dies and the gut becomes less fun for the worms, they'll head towards the meat.

My sis got one from a sushi meal and the pain she experienced was according to her, 3X worse than childbirth. They gave her some dope and she passed the little thing. nice huh?

It shouldn't be too much of a problem if you ice the fish quickly. Gutting them and icing seems would be a good idea too.

[habanero]

I often eat tuna, as well a Bonito right out of the water. It's great but it has a different texture, or essentially is more chewwy then tuna that has been properly aged on ice, that's simply because the muscle tissue has not started to break down.

Essentially what your doing is ageing your fish by letting it sit on ice. People do this with meat all the time, aged beef is the norm, and is considered to be more tender with better flavor then fresh. Same with fish, though you certainly do not want to age it as long.

As to getting sick from what you eat... Well this is a topic kind of near and dear to me at this moment since I have been laid up for over a month due to complications (a intestinal bacterial infection) that resulted from what I'm pretty sure was food poisoning.

I once got this sick before and that was actually from eating raw fish (Yellowtail) right out of the water, down at Ensanada but I believe that was due to the water we rinsed the fish off with, not the fish itself. That time my guts were screwed up for months, but in my recent case I'm pretty sure what got me was some undercooked Pork.

The parasites in fish will not give you immediate food poisoning, but at times in their life cycle they are too small to see, and they can invade your gut and cause major complications down the line.

If you going to eat raw fish right out of the water it's wise to eat it with ginger, wasabi, or cayenne pepper.

Wasabi increases stomach acidity which kills parasites and it has other anti parasitic chemical properties. I've forgotten the actual chemicals involved maybe I look it up later.

Cayenne once again increases acidity in the stomach but it also contains Capsicum which kills parasites, both roundworms and tapeworms, and also has anti bacterial qualities. Ever wonder why rural Mexicans do not get sick from their water? It's due to the high amounts of Capsicum in their diets.

Ginger contains zingibain a anti parasitic chemical that kills parasites and inhibits parasite reproduction. Ginger extract has been scientifically shown to kill the anisakid nematode (worm) that infests the guts of local seals as well the tissue in our local fish.

I see these worms in local halibut all the time....
http://images.suite101.com/1057511_com_anisakid.jpg
.......but I've seen them in Yellows and Dorado as well and the younger worms are too small to see.

That's the roundworm that we are most likely to get from eating local sushi or sashimi.

No wonder the Japanese serve sushi with pickled Ginger... it works!!

Of the three I like pickled ginger the best, but a teaspoon Tapitio, or even a Jalapeno or two after the fish is more then enough to kill anything you got with it, and prevent a parasitic infection.

Right now due to my illness I'm taking a teaspoon of cayenne with warm water every morning for it's anti bacterial qualities, so no parasites for me, and it definitely wakes you up... :D

As to all Yani said about Omega three fatty acids etc.... He's definitely right on the money.


Jim

I rarely get sick.
Capsicum has been a big part of my diet since I was a wee lad. I build a resistance to its effects and find Habanero's to be the most satisfying pods of them all. They are the most aromatic and have a smoky tropical fruit taste. Fresh is best but I also buy dried ones, remove the husk, stem, seeds and use a coffee grinder to make a fine powder. If you need to tone it down a bit, mix in lemon zest and garlic power. I sprinkle this on anything from orange sherbet, fresh mango, chicken, beef, fish etc...

Capsicum intensify s flavoring buy making your taste buds more sensitive. Just try drinking a hot beverage after eating a raw habanero.

Warning! Capsicum is the active ingredient in tear gas, and arthritis ointments. If you handle habanero with bare hands, it will soak into your fingers, then through your eye lids if you rub your eyes. (even days after)

Lemon juice dilutes the burn if you get it in your eyes!:ack2:

[dgax65]

Leaving fish on ice a day or two might improve texture and taste, but it has nothing to do with killing the parasites. Here is some interesting reading on the subject: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/FishandFisheriesProductsHazardsandControlsGuide/ucm091704.htm

The important stuff:
Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.

[Fiskadoro]

Leaving fish on ice a day or two might improve texture and taste, but it has nothing to do with killing the parasites. Here is some interesting reading on the subject: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/FishandFisheriesProductsHazardsandControlsGuide/ucm091704.htm

The important stuff:
Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.


Great info....

Jim