First YT wheres the belly meat? - Kayak Fishing Adventures on Big Water’s Edge

crazywakeboarder · 08-15-2014, 08:58 PM

I went out with Josh and got my first YT. It was 45 inches and 26lbs. I've never caught anything like it. It was pretty amazing pulling against it. I have to admit, it made me feel pretty ashamed at how much my forearms were burning while fighting it.

Its been on ice now for a good while and I'm ready to harvest. I've read many posts here saying how good YT belly is and not to throw it out. It sounds pretty simple (the belly) but how do I know which meat to separate as belly meat? Does it look different? I've only filleted small fish and I don't want to waste any of this beautiful fish

Thanks!

skrilla · 08-15-2014, 09:13 PM

Its the meat between the ribcage and skin. Youtube it. Tommy Gomes of Catalina Offshore Products has a good clip on how to fillet a yellowtail. It might be under Bubba Blade as well. Good luck.

crazywakeboarder · 08-15-2014, 09:43 PM

Quote:

Originally Posted by skrilla

Its the meat between the ribcage and skin. Youtube it. Tommy Gomes of Catalina Offshore Products has a good clip on how to fillet a yellowtail. It might be under Bubba Blade as well. Good luck.

It looked like he tossed it. And it looked like it had inards with it. Im assuming you have to go back and cut it away from that lower section?

kaya_one · 08-15-2014, 10:31 PM

Don't forget the collars (japanese chicken wings).

bolocop · 08-16-2014, 07:44 AM

Quote:

Originally Posted by kaya_one

Don't forget the collars (japanese chicken wings).

Also, don't forget the cheek meat! Hamachi Kama is da bomb!

taggermike · 08-16-2014, 01:42 PM

YT are pretty easy to clean. They have firm meat, fairly tough skin, and heavy bones, so if you slip a bit you don't slash the fillet in half like you can with tuna or other softer meat fish. Here are some videos to contrast.
http://www.youtube.com/watch?v=uyVA8JjdQ1g
Tommy does a pretty good job here but he does indeed trash the belly when he removes the ribs. The farther you wrap the initial shoulder cut, as opposed to a 45 degree cut, around under the head the more belly meat you get.
http://www.youtube.com/watch?v=H2rTrwW-5a4
In this vid the cutter is more prepping the fillet for sushi or to set up for cooking. He carefully removes the ribs with as little meat removed as possible.
I couldn't find a video of it, but my way of maximizing belly meat is to remove both fillets with shoulder cuts even more shallow angled than Tommy's. I can then remove the belly in one piece. I prefer this for smoking the fish. Mike

YakDout · 08-16-2014, 03:30 PM

Yellowtail filets are great to smoke.

08-15-2014, 08:58 PM	#1
crazywakeboarder Senior Member Join Date: Jun 2014 Location: yorba linda Posts: 120	First YT wheres the belly meat? I went out with Josh and got my first YT. It was 45 inches and 26lbs. I've never caught anything like it. It was pretty amazing pulling against it. I have to admit, it made me feel pretty ashamed at how much my forearms were burning while fighting it. Its been on ice now for a good while and I'm ready to harvest. I've read many posts here saying how good YT belly is and not to throw it out. It sounds pretty simple (the belly) but how do I know which meat to separate as belly meat? Does it look different? I've only filleted small fish and I don't want to waste any of this beautiful fish Thanks! Last edited by crazywakeboarder; 08-15-2014 at 09:10 PM.

08-15-2014, 09:13 PM	#2
skrilla Senior Member Join Date: Jun 2011 Location: San Diego Posts: 664	Its the meat between the ribcage and skin. Youtube it. Tommy Gomes of Catalina Offshore Products has a good clip on how to fillet a yellowtail. It might be under Bubba Blade as well. Good luck. __________________ Urban Camo Trident 13

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08-15-2014, 10:31 PM	#4
kaya_one Senior Member Join Date: Oct 2012 Location: Encinitas Posts: 257	Don't forget the collars (japanese chicken wings).

08-16-2014, 01:42 PM	#6
taggermike Senior Member Join Date: May 2007 Location: Chula Vista Posts: 1,589	YT are pretty easy to clean. They have firm meat, fairly tough skin, and heavy bones, so if you slip a bit you don't slash the fillet in half like you can with tuna or other softer meat fish. Here are some videos to contrast. http://www.youtube.com/watch?v=uyVA8JjdQ1g Tommy does a pretty good job here but he does indeed trash the belly when he removes the ribs. The farther you wrap the initial shoulder cut, as opposed to a 45 degree cut, around under the head the more belly meat you get. http://www.youtube.com/watch?v=H2rTrwW-5a4 In this vid the cutter is more prepping the fillet for sushi or to set up for cooking. He carefully removes the ribs with as little meat removed as possible. I couldn't find a video of it, but my way of maximizing belly meat is to remove both fillets with shoulder cuts even more shallow angled than Tommy's. I can then remove the belly in one piece. I prefer this for smoking the fish. Mike

08-16-2014, 03:30 PM	#7
YakDout Brandon Join Date: Jul 2011 Location: San Diego Posts: 2,345	Yellowtail filets are great to smoke.