Our wild California yellowtail sashimi loins are frequently
used to make the highest quality hamachi sushi in sushi bars. The boneless
skinless meat is firm and full flavored with an excellent
fat content -- though lower fat content than farmed yellowtail. The lower fat content makes wild yellowtail an equally good choice for sushi applications or pan searing.
Yellowtail, including yellowtail jack, are related to the
tuna family and are recognized by their yellow tail and a yellow stripe across
their body. Wild yellowtail is harvested year round, but more commonly during summer
along the Pacific coast and the Sea of Cortez. They are caught primarily with
hook and line, and their average weight is 10 to 20 lbs.