Tough yellotail meat?

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

You talking sinew/connective tissue or the flesh itself was tough? Pics?

Did you let the meat sit/breakdown on ice or in the fridge for several days before eating it?

You talking sinew/connective tissue or the flesh itself was tough? Pics?

Did you let the meat sit/breakdown on ice or in the fridge for several days before eating it?

I dont have pics unfortunately, but yes i think the main issue was sinew. How do you deal with that? I did not let it sit/break down. How would that affect things? I froze it the necessary number of days recommended by FDA, then unfroze and ate.

You talking sinew/connective tissue or the flesh itself was tough? Pics?

Did you let the meat sit/breakdown on ice or in the fridge for several days before eating it?

I dont have pics unfortunately, but yes i think the main issue was sinew. How do you deal with that? I did not let it sit/break down. How would that affect things? I froze it the necessary number of days recommended by FDA, then unfroze and ate.

Hmm, that should only be in the tail section. Usually I would just cook the tail portion. Was the belly and shoulder tough as well?

Someone will probably chime in with a more technical/accurate description of what occurs, but letting it sit will let it come out of rigor mortis and allow enzymes to break down the fibers some.

As for freezing, I personally wouldn't freeze yellowtail, bonito, tuna, etc. WSB I do freeze, but the ones I shoot are particularly wormy, old fish. Definitely freeze salmon.

edit: would -> WOULDN'T

Cioppino?

Brine and smoke dat puppy…

 This vvvv

Brine and smoke dat puppy…

As for freezing, I personally would freeze yellowtail, bonito, tuna, etc. WSB I do freeze, but the ones I shoot are particularly wormy, old fish. Definitely freeze salmon.

I don't usually freeze YT before eating raw either. Wonder if that had something to do with it. Was it vac packed? Some portions can definitely be particularly sinew-y. Tail like others have mentioned. Picked up a few at the Coronados last year and the sashimi was like butter. 

Anyway, awesome catch. I had a couple go's this month out of LJ and it was a slow bite both times. Couldn't even get macs to bite one sesh.

Thanks so much everyone. Brilliant ideas on smoking and cioppino, i'll give that a try for sure.

Eddie, care to share your brine recipe? 

As for freezing, I personally would freeze yellowtail, bonito, tuna, etc. WSB I do freeze, but the ones I shoot are particularly wormy, old fish. Definitely freeze salmon.

I don't usually freeze YT before eating raw either. Wonder if that had something to do with it. Was it vac packed? Some portions can definitely be particularly sinew-y. Tail like others have mentioned. Picked up a few at the Coronados last year and the sashimi was like butter. 

Anyway, awesome catch. I had a couple go's this month out of LJ and it was a slow bite both times. Couldn't even get macs to bite one sesh.

Thank you sir. Was very slow on my day as well. I was the only one who lucked into one out of 30+ yakkers. Fresh livey mac helped. Dropper loop in 90 fow at the edge of the canyon.

Hmm, that should only be in the tail section. Usually I would just cook the tail portion. Was the belly and shoulder tough as well?

Someone will probably chime in with a more technical/accurate description of what occurs, but letting it sit will let it come out of rigor mortis and allow enzymes to break down the fibers some.

As for freezing, I personally wouldn't freeze yellowtail, bonito, tuna, etc. WSB I do freeze, but the ones I shoot are particularly wormy, old fish. Definitely freeze salmon.

edit: would -> WOULDN'T

Hm yeah great point on not freezing. I just assumed i was supposed to do it given FDA guidelines. But yeah sounds like these darker fish might not hold up as well. Im going to unfreeze some more now and see if it was just a bad piece. Fingers crossed!

Thanks so much everyone. Brilliant ideas on smoking and cioppino, i'll give that a try for sure.

Eddie, care to share your brine recipe? 

it’s the same brine I use for sturgeon and salmon and probably could be a little simpler.

The brine I just pulled off for my sturgeon would work for salmon. 14 cups water, 16 oz brown sugar, 8oz kosher salt, 4oz tamari, 4 bay leaves, Tbls peppercorns, Tbls onion powder, 3oz fresh chopped garlic.
Brine overnight, dry and smoke.  Good smokin' to ya'

You talking sinew/connective tissue or the flesh itself was tough? Pics?

Did you let the meat sit/breakdown on ice or in the fridge for several days before eating it?

I dont have pics unfortunately, but yes i think the main issue was sinew. How do you deal with that? I did not let it sit/break down. How would that affect things? I froze it the necessary number of days recommended by FDA, then unfroze and ate.

On sinewy sections of raw fish, I'll scrape with a spoon and make spicy hamachi/ahi/ono hand rolls with the "ground" meat.

That being said, our CA yellowtail are not like the yellowtail you get in sushi joints, which are farmed raised for the most part.  Ours are less buttery and more meaty.  Still good, just different.

-Allen