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General Talk / Tough yellotail meat?
« on: October 27, 2021, 12:30:27 PM »
Caught this guy a few months ago in LJ. Didn't write a report here because it didn't seem norcal relevant.
I was psyched to make some poke/sashimi/carpaccio. I found however that a lot of the meat was very fibery and very tough raw. I cut it into cubes that were probably too big for poke, but they were super hard to chew.
The carpaccio came out aces though, 11/10. I think because of the lemon/ponzu cooking it a bit, and also because they were sliced more thinly.
I also noticed that the meat was darker than I expected. I since read that west coast yellowtail is not exactly the same as hamachi, and that the ones you eat in sushi restaurants are usually brought over from Japan.
So my question is: did I do something wrong?
I caught it around 11 am, and my buddies had not caught anything so I had to stay out in the water with no fish bag or burlap for a couple of hours. I heard it's extremely important to ice yellowtail right away - so my guess is that didn't help.
But overall, what's a good way to deal with the tough meat / fibers?
Cheers
I was psyched to make some poke/sashimi/carpaccio. I found however that a lot of the meat was very fibery and very tough raw. I cut it into cubes that were probably too big for poke, but they were super hard to chew.
The carpaccio came out aces though, 11/10. I think because of the lemon/ponzu cooking it a bit, and also because they were sliced more thinly.
I also noticed that the meat was darker than I expected. I since read that west coast yellowtail is not exactly the same as hamachi, and that the ones you eat in sushi restaurants are usually brought over from Japan.
So my question is: did I do something wrong?
I caught it around 11 am, and my buddies had not caught anything so I had to stay out in the water with no fish bag or burlap for a couple of hours. I heard it's extremely important to ice yellowtail right away - so my guess is that didn't help.
But overall, what's a good way to deal with the tough meat / fibers?
Cheers