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08-13-2015, 10:04 PM | #1 |
Senior Member
Join Date: Jul 2012
Location: Vista
Posts: 326
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Dang....that yellow is good.
Just finished a late nite feast of yellowtail. Took the time to remove all the dark meat from the fillets and all I can say is WOW...Yanni style.....Ha Ha. Cooked on my Traeger wood pellet on high. Removed while still plenty pink in the middle and was very mild without the blood line. Just a little seasoning and lemon juice and down the hatch. So good!!! If I can catch one a week, that should take care of friends and family. Ceviche tomorrow should go over well in this heat.
Blessings all |
08-13-2015, 10:53 PM | #2 |
Senior Member
Join Date: Feb 2009
Location: SAN DIEGO
Posts: 1,086
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I have cooked Yellowtail just about everyway. My favorite way is to cut the fillets steak style over BBQ. Try it....its moist and Good!
Cooking the fish with bones is way better! |
08-14-2015, 09:07 AM | #3 | |
Senior Member
Join Date: Apr 2010
Posts: 6,856
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Quote:
I've always wanted to try this style of cut. Do you simply use your fillet knife to cut through the bone?
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08-14-2015, 10:17 AM | #4 | |
Senior Member
Join Date: Feb 2009
Location: SAN DIEGO
Posts: 1,086
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Quote:
It's the same theory as chicken with bone has better flavor. A little lime juice, salt, oregano, Lawry's seasoned salt, olive oil. Don't worry about the bones in the fish after it's BBQ'd. The bones fall/peel right off. |
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08-14-2015, 10:29 AM | #5 |
Senior Member
Join Date: Sep 2013
Posts: 715
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George,
Cut your steaks with sharp knife until you reach the bone. Then use a hack saw. There is no knife that will cut cleanly thru that bone. |
08-14-2015, 12:56 PM | #6 |
Senior Member
Join Date: Jul 2012
Location: Oceanside, CA
Posts: 419
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Sawsall works really well.
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