Yellowtail Butchery...

[j mo]

Love the "butchery" shot, very cool

[JoeBeck]

A man who knows how to cook fish. 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

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.



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

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.