Nibbles of Tidbits, a Food Blog

My husband, Matt recently went on a 3/4 day sport fishing vessel called The San Diego and caught some nice-sized Yellowtail.  He brought home approximately twenty pounds of fillets and one whole Yellowtail for smoking.  It was Operation Yellowtail at our house.  We prepared several dishes immediately, gave a few fillets to neighbors and co-workers and froze the rest.

The San Diego is known as one of the best sport fishing vessels in San Diego and Matt agrees. He loves fishing and even holds a state record for catching the largest California Sheephead Fish at 30lbs., 8oz., from his kayak in 2009.  It was quite impressive, like the Yellowtail above.

As shown, we smoked the whole Yellowtail for 4 1/2 hours and it turned out amazing.

It was tender and flaky with the perfect amount of smoke flavor.

Smoked Yellowtail is a real treat with Cocktail Sauce, Lemon Caper Dill Sauce, Sharp Cheddar Cheese, Cream Cheese, Red Onions, Capers, Pickles, Crackers, Red Bell Peppers and Pickles.

On the first day, I made Ceviche and Poke with a few of the Yellowtail fillets.

The Ceviche was simply made with Red Onions, Red Bell Peppers, Jalapenos, Cilantro, Lime and Lemon Juice — The Yellowtail marinated quickly and was ready to eat in 15 minutes.

Another batch of chopped Yellowtail was mixed with Soy Sauce, Ponzu Sauce, grated Ginger and Green Onions to make Poke, which was pretty much ready to eat immediately too.

We grilled Yellowtail fillets and ate ’em with a Mango Salsa made with fresh cut Mango, Red Bell Peppers, Red Onions, Jalapenos, Cilantro and Lime Juice — It was all so fresh tasting.

We fried Yellowtail fillets to have with leftover Lemon Caper Dill and Cocktail Sauce.

Yellowtail fared well with all preparations — Raw (Hamachi), rare, smoked, grilled and fried.

The rest was frozen to later prepare differently — Perhaps bake, stew and/or broil, etc.

Preparation of the frozen Yellowtail fillets shall be posted as updates below.

Yellowtail Recipe Update:  Yellowtail Chowder.  Check back for more to be linked here.