Fish
California Yellowtail
A tier
California yellowtail is Seriola dorsalis (formerly lalandi in some older usage), the West Coast amberjack of Southern California and Baja—firm, moderately oily flesh with a clean, slightly stronger flavour than Japanese hamachi. It is a sport and commercial favourite for grilling, searing, and sashimi when quality is high. Grill thick steaks, sear rare, or serve as crudo with citrus. California yellowtail is leaner than fatty farmed hamachi in many landings—do not overcook. Local seasonal fish iced promptly is outstanding.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Indigenous coastal peoples of California and Baja took yellowtail as food.
Southern California sport fishing made yellowtail a regional icon.
Baja commercial and sport fisheries supplied California yellowtail markets.
Chefs distinguished California yellowtail from Japanese amberjack on menus.