Fish
Belly
Belly of Yellowtail 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 yellowtail belly iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Sashimi, tataki, and grilled collars suit the cut. Season with salt, acid, and fat that frame buttery firm white-pink flesh.
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Characteristics
Preparations
Traits
History
Coastal cooks portioned yellowtail into belly pieces for even cooking and trade.
Filleting lines and frozen packs made belly of yellowtail available inland.
Restaurants standardised specialty belly portions of yellowtail for plate timing.