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Yellowtail?

  • s

Hi! I'm new here but I feel like I'm home already. (Definitely a foodie!)
Anyway, my question is this - I absolutely love yellowtail, and can't get enough of it when having sushi. But I've had no luck finding it to buy it (in a non-sushi, grill/broil/cook and eat context). Does anyone know of a decent (safe) yellowtail source not far from Brentwood? If so I'd really appreciate it!

Many thanks in advance! -Sea

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  1. Welcome.
    Santa Monica Seafood on Colorado a few blocks east of Lincoln. You will find both yellowtail and sushi grade yellowtail along with the best seafood this side of town.
    Best,
    AZ

    1. dont go to santa monica seafood, you will pay a fortune. Try calling the fishware house and picking it up at their sister store, Fishland, just explain your a private chef and you need sashimi grade.

      1 Reply
      1. re: hobo

        Where is Fishland? Do you have a phone # for fishware house?

      2. The answer is simple. I purchase Hamachi(yellow tail) weekly from L.A.Fish , International Marine , True World for about 8-10 a pound for a 4lb side. It is farm raised in Japan and Overnited here. The fish has nothing to do with YELLOW TAIL off our coast and is just a name that was picked to keep us off the trail of what it really is. Just like Fluke Fish which the Sushi Bars call baby halibut. Santa Monica is retail and expect to pay double. ANYONE can walk into LA FISH to the CASH window and buy it. 45- will get you a LIFE TIME supply.

        11 Replies
        1. re: russkar

          Where is L.A. Fish? Do you have a phone #?

          1. re: stevenwakcs

            LA FISH
            420 Stanford Ave
            LA

            213-489-4236
            Keep in mind this is a wholesale supplier so if you only want a pound or two go to Santa Monica Seafood, otherwise this is the place for a multi pound per item order.

          2. re: russkar
            p
            PicayunePrunes

            Yellowtail is the common name for several species of amberjack (Serilola sp.). Yellowtail harvested from Japanese waters and farmed in Japan is scientifically classed as Seriola quinqueradiata. California yellowtail is Seriola dorsalis.

            To the Japanese, yellowtail is an ascending fish meaning that its name changes according to its size. To add to the confusion, these names also vary depending upon what area of Japan you are in.

            Hamachi is young cultivated yellowtail. The Japanese raise yellowtail in commercial hatcheries where they feed them a special diet to improve the meat's rich, buttery qualities. These special cultivated yellowtail, known as hamachi, are harvested when they are roughly a year old and weigh from 15-20 pounds (about 2 feet in length).

            Hamachi has more calories than most other fish, so enjoy it in moderation - or substitute kanpachi instead. Kanpachi is the leanest of the yellowtail family. Similar in taste and texture, its cousin, longfin amberjack, commonly called Almaco Jack, is found in waters from Mexico to Micronesia.
            Ocean dwelling kanpachi found in U.S. waters are best during winter when their meat is tastier and firmer. I think that the season is reversed in Japan where they are best in the winter.

            1. re: russkar

              If I were to purchase my lifetime supply of sushi-grade hamachi, I presume what I don't consume immediately is suitable for freezing? The flesh won't suffer from this? (I know they're frozen for shipment from Japan, perhaps once the fish got on the boat. I'm concerned about the effects of refreezing the flesh.)

              How about other types of fish? Are there any that I shouldn't purchase multiple pounds of?

              1. re: Daniel C

                A side of FRESH Hamachi is around 3-5 pounds and is not frozen. Frozen Hamachi is always available for around 2 dollars less(around 8.50-). The Fresh Hamachi is freezable but don't try it with Tuna(ahi),the fattier the fish the better. If you don't have a Foodsaver find a friend who does and vacuum seal it. The technique is: freeze the fish in a Ziplock for less than 24 hours, then it's Foodsaver time, then back in the freezer. To use, defrost on counter for less than an hour and slice while semi frozen, it will be ready in minutes. Store your fresh Ahi on a frozen Ice Pack in your refrigerator for max cold and it will last around 5 days.

                1. re: russkar

                  So, with Foodsaver on hand, I can seal/freeze at will the likes of toro, salmon, mackeral, etc.? Sounds like a plan to me.

                  Would it make more sense to cut the side of fish into, say, half pound portions and make individual vacuum-sealed packs, so I can just open what I need? Or, is it okay to seal/freeze the whole side, cut what I need on a later date, seal/refreeze the rest, cut what I need on yet a later date, seal/refreeze the rest, and so on?

                  1. re: Daniel C

                    You don't want to RE-FREEZE so make small portions but freeze them before you Vac Seal the first and last time or they will squish and you will lose the important moisture, which is not good. Always use frozen food soon because it deteriorates within a few weeks or months in the freezer. Temp should be -10

                    1. re: russkar

                      Thanks for your responses, russkar. I am often wary about freezing food, what with all that's been warned about freezer burn and other nasty effects. I have no such hesitations about freezing food that's already frozen, or freezing scraps for stock, but freezing meats to be used as fresh later always gives me pause.

                      Now freezing fish to be used later as sushi or sashimi is both unnerving and exciting. I look forward to applying your instructions in practice on my first "lifetime supply".

              2. re: russkar

                I just wanted to thank you all for the Hamachi / Yellowtail tip - I had a WONDERFUL dinner last night, courtesy of Santa Monica Seafood (by the way, they have Hamachi - and I only purchased half a pound, so none ended up in the freezer). Thank you so much for recommending S.M. Seafood. I was truly impressed. What an impeccably clean retail store!

                Have a great weekend! - Sea

                1. re: seadrifter

                  What was the price per pound for hamachi at Santa Monica Seafood, if you don't mind my asking?