Pacific Yellowtail "Jurel"

Categories: Whole Fish, Fillets, Center Cut

Yellowtail "Jurel" is the most common on Mexico Pacific Ocean North West Coast. It's an excellent white-fleshed fish for quick and easy meals and is a favorite in Asian and American cuisines. Yellowtail is a sleek migratory fish similar to the tuna. Yellowtail, including Yellowtail Jack (Seriol landei), are recognized by a yellow stripe across their body and their yellow tail.

Yellowtail is caught year round, but more commonly during summer in the Pacific Coast and the Sea of Cortez. They are caught primarily with hook and line, and their average weight is 10 to 20 lbs. Yellowtail are abundant during the spring months when the water is cooler.

From fried to grilled to steamed and even raw, you have plenty of preparation options. It's fantastic in almost any fish recipe. Yellowtail jack tends to be more delicate. In Japanese it’s hamachi, a favorite of the sushi bar. Hamachi can be as rich as toro, smooth and buttery with a deep smoky tasting, but not as overpoweringly fatty. The area around the pectoral fins is considered the tastiest part and is often set-aside for special customers. Some sushi bars grill the skeleton and the bits of meat left on it and serve it as an appetizer or snack.

The medium-firm fish is mild tasting with a flakey texture, making it ideal for a range of cooking techniques and flavoring options.