Yellowtail - 1 lb

TASTE & FLAVOR: Yellowtail is a firm and full flavored meat that has a high oil content which gives it a buttery taste. Yellowtail is an amberjack not tuna - people often mix these species up but their taste and flavor profiles are much different. 

PREPARATION: Our Yellowtail is cooking grade and not recommended being eating raw but as a local favorite, our Yellowtail can be used for ceviche, grilled or fried. The sweet flavor and large flakes make it a very versatile fish for cooking. Please be aware of the risks you assume by eating raw or undercooked seafood.

FISHING METHOD: Multiple Fishing Methods

CAUGHT IN: Baja California

FISHING SEASON: Year round but mostly caught between June and October.

HOW IT COMES: To ensure travel from dock to doorstep we keep the skin on to preserve texture and integrity and because freshness is everything, we leave the bloodline visible—a natural marker of quality that speaks for itself. Your fish will arrive in a protective bag in one or two loins depending on amount ordered—though we recommend 2lbs for a quality cut. Please note that all weights are approximate; filleting is a craft, not a formula, so your portion may come in slightly above or below the target. If it’s under, just reach out—we’re happy to make it right.

STORING: If you choose to store your fish in the refrigerator we suggest consuming it within 3 days of delivery. If you do not plan on eating the fish within 3 days we suggest freezing it immediately after delivery to ensure freshness. Before freezing we suggest removing the fish from the bag, rinsing it with cold water and patting dry. Then place it in a vacuum sealed bag, airtight ziplock bag, or double saran wrapped before freezing. To defrost run cool (not hot) water over the bag for 5-10 minutes. Defrosting in the refrigerator is the second best option. 

SUSTAINABILITY: Please refer to NOAA's FishWatch.gov for more information on this species fishery. 

NOTICE:  We always prioritize health when eating seafood and advice not eating raw or undercooked seafood. Please be aware of the risks you assume by eating raw or undercooked seafood. Cooking seafood properly is essential as it eliminates harmful bacteria and parasites that can cause foodborne illnesses. The FDA recommends cooking seafood to an internal temperature of 145°F