Yellowtail Butchery... - Kayak Fishing Adventures on Big Water’s Edge

12-24-2009, 07:23 PM

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...)

Here's a simple way to prep the bellies for a little broiler action.

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

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.

Matt · 12-24-2009, 07:33 PM

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

bellcon · 12-24-2009, 07:43 PM

Merry Christmas Yanni
or
Kala Christougena

forget the Dana invite
I want a dinner invite

Tman · 12-24-2009, 07:56 PM

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...

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

THE DARKHORSE · 12-24-2009, 08:07 PM

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.

12-24-2009, 09:24 PM

looks yummmy!

'Cuda · 12-25-2009, 05:00 AM

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

buttchaser · 12-25-2009, 05:13 AM

Oh My. That dish looks delicious!

habanero · 12-25-2009, 07:33 AM

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

Fiskadoro · 12-25-2009, 07:39 AM

Looks tasty.

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 · 12-25-2009, 07:41 AM

Quote:

Originally Posted by habanero

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

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 · 12-25-2009, 08:20 AM

Yea Yani, nice one! Did you

on the

?

landwhale · 12-25-2009, 08:33 AM

Yani Excellent again and Merry Christmas to you and all

aftahour · 12-25-2009, 09:29 AM

great report and pics..

twitchy · 12-25-2009, 08:22 PM

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.

Whizz Bang · 12-25-2009, 08:32 PM

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 · 12-26-2009, 06:57 AM

You forgot the collars.

j mo · 12-26-2009, 05:50 PM

Love the "butchery" shot, very cool

JoeBeck · 12-28-2009, 10:47 AM

A man who knows how to cook fish.

Looks delicious! Thanks for sharing.

dsafety · 12-28-2009, 11:45 AM

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

12-24-2009, 07:23 PM	#1
yani Guest Posts: n/a	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...) Here's a simple way to prep the bellies for a little broiler action. From the broiler, the yellowtail goes directly onto plate for more yummy eating. 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.

12-24-2009, 07:33 PM	#2
Matt Support your local pangas Join Date: Feb 2007 Location: Lj Posts: 976	Damn Yani I'm glad your back in CA.!!! Happy holidays and thanks for the killer pics as always! __________________ Thanks Matt F.

12-24-2009, 07:56 PM	#4
Tman BRTF...bought & paid... Join Date: Mar 2005 Posts: 1,247	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... You know Yani I don't let Clay see these pics... __________________ Adios Tman Gaffer for Clay the Fishcatcher

12-24-2009, 08:07 PM	#5
THE DARKHORSE Senior Member Join Date: Mar 2007 Location: Seven minutes from the launch! Posts: 987	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. __________________

12-25-2009, 05:13 AM	#8
buttchaser Float Tuber Join Date: Mar 2005 Posts: 243	Wow Oh My. That dish looks delicious!

12-24-2009, 07:43 PM	#3
bellcon Senior Member Join Date: Jul 2007 Location: San Pedro Posts: 999	Merry Christmas Yanni or Kala Christougena forget the Dana invite I want a dinner invite

12-24-2009, 09:24 PM	#6
NextBite Guest Posts: n/a	looks yummmy!

12-25-2009, 05:00 AM	#7
'Cuda Senior Member Join Date: Mar 2005 Posts: 224	Your killin' me, man.......stop it.......I was denied my yt fix last month and I'm Jonesing big time....nice job.

12-25-2009, 07:33 AM	#9
habanero Senior Member Join Date: Oct 2007 Location: SD Posts: 133	I tried your belly broil and it was absolutely outstanding! I'll never look at a belly the same. Thank you Yani

12-25-2009, 07:39 AM	#10
Fiskadoro ....... Join Date: Jan 2009 Posts: 1,509	Looks tasty. 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

12-25-2009, 08:20 AM	#12
dorado50 Senior Member Join Date: Mar 2006 Location: La Jolla Shores Posts: 1,626	Yea Yani, nice one! Did you on the ?

12-25-2009, 08:33 AM	#13
landwhale Senior Member Join Date: Jul 2005 Location: Seal Beach Posts: 506	Yani Excellent again and Merry Christmas to you and all __________________

12-25-2009, 09:29 AM	#14
aftahour Senior Member Join Date: Feb 2009 Location: torrance Posts: 155	great report and pics..

12-25-2009, 08:22 PM	#15
twitchy Member Join Date: Apr 2007 Location: Carlsbad, CA Posts: 61	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.

12-25-2009, 08:32 PM	#16
Whizz Bang Senior Member Join Date: Jul 2009 Posts: 396	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.

12-26-2009, 06:57 AM	#17
kareem korn Senior Member Join Date: May 2006 Location: C-bad Posts: 431	You forgot the collars.

12-26-2009, 05:50 PM	#18
j mo Member Join Date: Jul 2008 Location: Encinitas Posts: 600	Love the "butchery" shot, very cool

12-28-2009, 10:47 AM	#19
JoeBeck Senior Member Join Date: Nov 2008 Location: San Diego Posts: 370	A man who knows how to cook fish. Looks delicious! Thanks for sharing.

12-28-2009, 11:45 AM	#20
dsafety Olivenhain Bob Join Date: May 2008 Location: Olivenhain, CA Posts: 1,121	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