Fish
Belly
Belly of Yellowfin is the richer lower flank—more fat and softer texture than the loin. Prize cut on oilier species; still moister than loin on lean white fish. Score skin so the piece cooks flat. As a belly section of fillet, portion for even cooking and clear labelling. Keep yellowfin belly iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Searing, sashimi, poke, and steaks suit the cut. Season with salt, acid, and fat that frame firm moderate-fat red flesh.
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Characteristics
Preparations
Traits
History
Coastal cooks portioned yellowfin into belly pieces for even cooking and trade.
Filleting lines and frozen packs made belly of yellowfin available inland.
Restaurants standardised specialty belly portions of yellowfin for plate timing.