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Chillerbuilder
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Posted: Mon Mar 17th, 2008 09:16 pm |
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| Ok guys and girls, don't laugh. I keep reading about the great yellow tail fishing and can't help but wonder about a few things. I assume that you are discussing yellow tail tuna, is this correct? I have only caught albacore and have never eaten a yellow tail that hadn't been canned. Albacore are great on barbecue or even microwaved when combined with mayonnaise. What is the difference between the two?
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marti gras
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Posted: Mon Mar 17th, 2008 09:36 pm |
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| Steve from catch22 is the only person in the world that I know that can cook a yellowtail tuna I understand its a secret recipe!!!
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AcuDoc
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Posted: Mon Mar 17th, 2008 09:38 pm |
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The "yellowtail" you are asking about is not yellowfin tuna. Yellowtail is a member of the jack family.
Eat it as sushi, sashimi or cook any number of ways....great stuff!
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Chillerbuilder
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Posted: Mon Mar 17th, 2008 09:52 pm |
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| Well, now I can read these reports with a little bit more understanding. I kept thinking that I wasn't going to know what to do with more tuna. I have very little experience with the warmer water fishing, as you can tell. However, I really look forward to this coming winter when I can help destroy some of the stock. By-the-way, before anybody get excited, we only target fish we can eat and only catch enough for us and any friends who want them. To us, any fish over two days in the fridge just isn't fit for consumption. Thanks for the info.
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AcuDoc
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Posted: Mon Mar 17th, 2008 09:59 pm |
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check this post here on Bart Board.
http://sancarlosmx.mywowbb.com/forum2/4323.html
These are yellowtail (jacks), not yellowfin (tuna)
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Catch-22
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Posted: Mon Mar 17th, 2008 10:53 pm |
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There is a Local Joke here in Town regarding Yellowtail "Tuna" Vrs. Yellowfin tuna ..There is a Nameless Charter operator here that thinks Yellowtail are Tuna, then goes on to show in there website a Picture of a Yellow fin, but calles it a YellowTail..Acu Doc is exactly correct ..Yellowtail are Jacks..Yellow fin are Tuna's ..Now lets really confuse the Issue SkipJack Tuna are ?? Yep Tuna Not Jacks ..
Yellowtail is the best Sushi, Its called "Hamachi" you can also Grill it, fry it or however you like fish..It also Can's well
Have fun & tight lines
Steve
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Chillerbuilder
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Posted: Mon Mar 17th, 2008 11:24 pm |
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| Thanks for all the great info. Is the yellow tail a white meat type of fish like the red snappers? As far as we are concerned, it doesn't get much better than a fresh snapper that is bled and kept in iced salt water for a few hours. The best was when we were able to spray the 28 degree water over the bled snapper for a day. The flesh was white without blood lines of any kind.
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SIXTY
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Posted: Tue Mar 18th, 2008 12:52 am |
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Chillerbuilder wrote: Thanks for all the great info. Is the yellow tail a white meat type of fish like the red snappers? As far as we are concerned, it doesn't get much better than a fresh snapper that is bled and kept in iced salt water for a few hours. The best was when we were able to spray the 28 degree water over the bled snapper for a day. The flesh was white without blood lines of any kind.
To further muddy the water, the snappers up in Oregon are actually rockfish (I spent alot of time as a kid fishing the oregon coast). Very tasty but not nearly as tasty as warm water, true snappers.
Yellow tail is a white flesh, that is a little darker than normal whitefish. It has a firm texture & lends itself well to many recipies. It freezes well also. Any fish that is imediately bled & put in a brine solution will taste much better than just thrown into a cooler.
Oh yeah, and true Hamachi is a japanese yellowtail. It has a higher oil content than our yellow tail. it makes the best sushi.
Last edited on Tue Mar 18th, 2008 12:54 am by SIXTY
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Dave Harcourt
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Posted: Tue Mar 18th, 2008 03:39 pm |
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SIXTY wrote" Any fish that is imediately bled & put in a brine solution will taste much better than just thrown into a cooler.
Sixty you nailed it. I do not know how many fishermen I have seen, fished with, or eaten their fish that did not understand this simple fact.
Fish have a digestive enzyme in their blood that will digest of all things its own flesh. If a fish smells "fishy" it is eating itself, in other words if is spoiled. This happens at temperatures above 17 degrees F.
Are there charter fishermen that do not bleed and brine their customers fish on board? Yep.
Does the local supermarket put fish on ice and allow them to spoil? Yep.
If the brine is properly made it will freeze the fish before you get back to the dock.
The best fish is eaten raw. 
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Chillerbuilder
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Posted: Tue Mar 18th, 2008 03:51 pm |
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| You guys are both correct. When I first married my wife she had never had fish from anywhere other than the market. Even though she was from Seattle it still is not "fresh" fish. At first, she thought there was something wrong with the fish I brought home and when I asked her what was wrong she replied that it didn't have any taste. It didn't take long to explain the "taste" she was missing was actually the bad taste of poorly taken care of fish. When she got used to real fresh fish that was bled and chilled, you couldn't get her to eat anything else. It didn't take her long to make sure any blood flesh (that brown flesh near the skin) was also removed. Our "snappers" include one called Canary which is just about the same as a Red Snapper but if you want to compare their quality it would be like comparing an S1 To an S2 diamond. Good Fishing all. I wish I was there now, our weather has been awful all winter.
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jdaddy
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Posted: Tue Mar 18th, 2008 09:14 pm |
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| OK guys, What is the best way to bleed Tuna, Dorado, etc.?
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Chillerbuilder
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Posted: Tue Mar 18th, 2008 09:32 pm |
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| This may not be the best but it is how we do it. Once we have the fish in the boat we cut the throat of the tuna or just take a knife and cut some of the gills. If the fish is put in water it will usually pump out the blood. For tuna, it has always worked better to put them head down into a pickel barrel or something of that order. Tuna tend to remain calm and not beat themselves to pieces if they can't see. Once they have bled out, pack them in slush ice and seawater for at least a few hours before packing them in ice. The cold slush will help draw out any remaining blood. If you take care of your fish in this manner, your friends will beg you to bring them more and you will be the hit of any fish fry.
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Hook
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Posted: Tue Mar 18th, 2008 10:17 pm |
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I am a huge fan of blackening YT, using conventional cajun blackening spices, a HOT iron skillet and melted butter.
Dredge fillets through the butter, coat one side with the seasonings, put that side down on the skillet and coat the exposed side with more spices. Flip after 2-3 minutes per side for a 3/4 inch fillet.
DO NOT PERFORM THIS METHOD INDOORS! The smoke factor is significant. I keep an iron skillet that I use only for blackening and use an old Coleman stove.
A dip on the side made with mayo, mustard, pickle relish and fresh garlic really sets off the cajun spices nicely. For a reduced fat method, replace the mayo with lowfat, plain yoghurt.
Last edited on Tue Mar 18th, 2008 10:19 pm by Hook
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Chillerbuilder
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Posted: Tue Mar 18th, 2008 10:40 pm |
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| Hook, you made my mouth water just reading your method of cooking. I too like blackened fish.
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GP
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Posted: Wed Mar 19th, 2008 12:12 am |
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This is a great discussion. I've read alot on how to take care of fish and try to separate the extremists from the reality but you guys seem to be right on with the consensus. There are several discussion on bloodydecks.com that same the same thing.
As for what the fish are called, be careful 'cause some of the locals can be a little grumpy, I couldn't figure out how to spell ornery (sp?), about that!
About the care, it seems the best method is to bleed and brine. But normally you'll either stop and fillet and have some great sushi or sashimi on the way back or fillet and then package back at the "house" for freezing. I guess that the fillets will freeze after some time in the brine so how long do you leave them in the brine if doing sushi or filleting for later freezing?
Hook...are you from Louisiana? I spent 2 yrs there and nobody cooks like the cajuns!! Great food, just can't eat it too often!
Last edited on Wed Mar 19th, 2008 12:14 am by GP
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Chillerbuilder
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Posted: Wed Mar 19th, 2008 03:28 am |
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GP, I thought about answering this question for a little while before I actually started typing. Nobody likes a no--25it-all and I don't want to seem like one. I do have about thirty years experience with freezing and chilling fish on board and also building the equipment so I guess as long as I don't get too pushy it might be ok. As far as freezing in brine goes, don't. Chilling any fish down to near the freezing point is ok. Once you pass that point the fish will start absorbing salt. The other reason is, unless you have a freezer that can reach -25F with heavy air flow the fish will freeze slow enough to break the connecting tissue. That is why when you thaw one out from your home freezer it will appear limp. When we do try to freeze at home we usually pack the fellet in baggies filled with salt water. Not brine, just a mild salt solution to keep the flavor as best it can. No matter how it is done, unless a fish is IQF processed, it just won't be near fresh. Hope this helps. As for Cajun cooking, except for Mexican, it just can't be served enough.
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Damon Kent
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Posted: Wed Mar 19th, 2008 03:18 pm |
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OK, heres how I have had it several times as the centerpiece at a large party. almost always yellowtail.
Serandeado, I am not sure of the spelling.
Works best with a large fish, split open and remove skelleton but do not cut through. leave it like a book, connected so that you can fold it back together and it will still look whole.
With fish completely open in front of you, skin side down, spread the meat with butter, a little mayo, a squirt of mustard to taste, and then heap center mass on thinly sliced, onion, chile, tomato, celery,salt pepper, and a few dashes of soy sauce or jugo maggy.
Then close the fish and wrap in aluminum foil and grill over medium coals for about 45 minutes or until done.
Open the fish and mix the juicy meat with the cooked veggies by just passing a fork through the lot of goodness and serve with tortillas and limes. YUM!
Damon
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Dave Harcourt
Member
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Posted: Wed Mar 19th, 2008 03:34 pm |
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Chillerbuilder wrote: “As far as freezing in brine goes, don't. Chilling any fish down to near the freezing point is ok. Once you pass that point the fish will start absorbing salt. The other reason is, unless you have a freezer that can reach -25F with heavy air flow the fish will freeze slow enough to break the connecting tissue. That is why when you thaw one out from your home freezer it will appear limp. When we do try to freeze at home, we usually pack the fellet in baggies filled with salt water. Not brine, just a mild salt solution to keep the flavor as best it can. No matter how it is done, unless a fish is IQF processed, it just won't be near fresh. Hope this helps. ”
Okay now you have my curiosity. I am sure none of us is packing around a blast freezer for fish handling for home use. So please explain what you mean.
I detect a career in fish processing. Is that a correct assumption?
I have found that freezing fish as best my freezer will do (O degrees) and then vacuum bagging produces better tasting fish than water pack.
The brine freezing is clearly something that to me is a discussable issue. Opposed to ice packing I feel it is clearly better. Let me say however, that brine freezing may be a misnomer, as salt brine rarely gets cold enough to freeze the fish. Perhaps it is only a cold rigor that occurs.
My remark compares brine cooling to ice packing. In this field, I am not an expert, simply an old fisherman.
I for one welcome a broader discussion in this area. I welcome anyone with some science behind their remarks to add to my education.
Welcome aboard.
Dave
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Chillerbuilder
Member
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Posted: Wed Mar 19th, 2008 03:50 pm |
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Dave, you're right about me, 30 years of engineering and manufacturing fishboat refrigeration equipment. As to brine, it can be lowered to 0 degrees with refrigeration and just an ice and seawater slush can be lower than 28F if agitated. The water molecules in the fish are still fresh water and will freeze at 32F. You're right about the home freezer, it will only be 0F and vacuum packing will be better than just about anything. The biggest problem I have found over the years is that no system will provide a really "fresh" product to compare to the one day old, or less, fish that hasn't been processed passed the bleeding and chilling stage. I haven't had a real luck with home freezing and is probably the biggest reason we seldom take any more home than we can eat in a couple days or give away to friends. It does seem though that we have a lot more friends when we have extra fish. Happy hooken.
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Dave Harcourt
Member
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Posted: Wed Mar 19th, 2008 04:22 pm |
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Brine usually does't get to stay at o degrees. As soon as you throw in a few fish the temperature starts to rise.
In San Carlos in the summer I woulld start with 100 pounds of ice and 5 pounds of sea salt then add six gallons of sea water. This usually went to 6 degrees F after bouncing around the ocean a bit. The blood from the fish as they gave up the last also lowered the water temperature and the first fish was ususally colder than subsiqent ones. The last fish caught was usaually eaten that night.
Tuna were sometimes frozen at the rental house but only for a day. I have never made it home with a tuna. Ate them all.
I froze and vacuum bagged many a Dorado though and my friends in the Midwest all agree that is better than any thawed fish they can buy at the market. In the last few years commercial fishing boats process and blast freeze fish aboard and those selections are really good. Thats what you designed right.
tight lines,
Dave
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