Yellowtail Butchery...
 

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/bwegall..._up_fish11.jpg
Here's a simple way to prep the bellies for a little broiler action.

http://www.bigwatersedge.com/bwegall...ellie_prep.JPG

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

http://www.bigwatersedge.com/bwegall...e_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/da...all_09_319.JPG

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

Merry Christmas Yanni
or
Kala Christougena

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

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:

Amazing!
 

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:

looks yummmy!

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

Wow
 

Oh My. That dish looks delicious!:drool5:

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

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

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

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

Yani Excellent again and Merry Christmas to you and all

great report and pics..

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:

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.

You forgot the collars.;)

Love the "butchery" shot, very cool

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

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