per 100 grams
Carbohydrates 0 g
0%
Proteins 29.7 g
29.7%
Fats 6.7 g
6.7%
Water 67.3 g
67.3%
Fiber 0 ug
Ash 1.4 grams

Yellowtail

187 Calories per 100g

, their characteristics, and how they are farmed

The Yellowtail is a large fish native to the Pacific Ocean that is considered a delicacy among those who enjoy seafood. It is known for its firm yet tender flesh, which has a mild, buttery flavor. The Yellowtail is farmed in large numbers in Japan, and its popularity is steadily increasing in other countries such as the United States. In this article, we’ll take a look at what makes the Yellowtail so popular, as well as how it’s farmed, processed, and consumed.

Yellowtail is a species of fish in the Seriola genus, which includes over 20 species varying in size and color. The most widely farmed and consumed type is the Japanese Amberjack, or Seriola quinqueradiata. It has an elongated body and bright, yellow coloring on its dorsal and caudal fins. It’s most widely found in the Indian Ocean and the western Pacific, although it can also be found in the Mediterranean.

The Yellowtail is highly sought after for its firm, yet tender flesh and mild, buttery flavor. As with any fish, its taste varies based on where it’s caught and what time of year it was harvested. Yellowtails have a higher fat content than many other fish, adding to its flavor and texture. Because of its firmness, it is popularly used for sashimi and sushi.

Yellowtails are usually farmed in either net pens or floating cages. Net pens are submerged beneath the surface of the water, and can typically hold several thousand fish. Floating cages are located on the surface of the water and can also hold large numbers of fish, although they require more labor to maintain. Both methods of farming are intended to accommodate the natural behavior of the fish while keeping them safe from predators.

The Yellowtail generally takes two years to reach full maturity but can begin to yield marketable fish during harvest after 15 to 18 months. Prior to harvesting, farmers will monitor the growth and health of their fish, treating any illnesses or untoward changes in the fish’s appearance. Only healthy, stress-free fish are harvested to ensure the highest quality product.

Once harvested, the fish is quickly cooled to its ideal serving temperature, usually between 26 and 33°F. It is then transferred to a processing facility where it is immediately gutted, bled and washed before undergoing further processing. The fish is then filleted and sectioned depending on the part of the fish its being used for and put in ready-to-cook form. The fillets can also be smoked and canned for use in other dishes or recipes.

The Yellowtail is a popular fish for both recreational anglers and those who prefer to buy their seafood from a store or restaurant. It’s considered one of the safer seafoods to buy due to its sustainability practices and low level of contaminants. With its mild flavor and firm yet tender texture, the Yellowtail is a delicious, versatile fish that can be used in many recipes. Whether you’re looking for a healthy dinner treat or a savory sushi favorite, the Yellowtail is sure to become a favorite.