California Yellowtail

California Yellowtail Fillets
Seriola dorsalis

Wild-caught California yellowtail is immensley superior to its farmed cousin, which most of us know as hamachi. A member of the jack family, California yellowtail inhabits the eastern Pacific, including the waters of Southern California and Baja California. These active predators hunt smaller fish and squid around rocky reefs, kelp beds, and offshore islands.

Skin-on fillets:
Our California yellowtail fillets are offered frozen with the skin on, ready to thaw and portion for your next meal. Their firm texture makes them especially well suited to grilling, broiling, and pan-searing, and they hold up well to marinades.

Its pale pink meat has a sweet, buttery richness that is delicious when enjoyed raw as sushi, sashimi, crudo, or as a poke bowl, but is equally suited to a simple cooked preparation with lemon and olive oil. If you enjoy a substantial fillet that holds together well on the grill, yellowtail is an excellent choice.

For a straightforward preparation, brush with olive oil, season with salt and pepper, and grill or roast with garlic and lemon. For a Japanese-inspired marinade, try a combination of ginger, soy sauce, and scallions, served alongside rice and vegetables. Yellowtail also makes a satisfying grilled fish taco: pair the cooked fish with crunchy cabbage, avocado, lime, and your favorite salsa.

Start with a simple preparation to get to know its flavor, then experiment with different sauces and seasonings. From citrus and fresh herbs to smoky chiles and savory marinades, yellowtail gives you plenty of ways to build a meal around the catch.