Author: Yanni Hassir

Bacteria, Parasites, Food Borne Illness and Your Fresh Fish – Safe Practices Have you ever had food poisoning? Who hasn’t? It can come from a variety of mishandled foods, especially from mishandling your fresh catch. We as fishermen, should be concerned about bacterial growth and parasites. Both of which can use our fresh catch as a vehicle to be transmitted to us and to our family’s. I’ve put together a video outlining the safe precautions a fisherman can take from the moment he catches his fish, all the way to his kitchen where he prepares his fish. My video will…

Fall is just around the corner and many SoCal fishermen will tell you, it’s time to catch yellowtail, and make yellowtail fish tacos, Fisherman’s Belly style! Fall yellowtail bites can last for days. Ordinary fisherman are happy with one day’s worth of sore arms. But not SoCal fishermen. Our arms can fall off for all we care. We would simply buy prosthetic arms and keep fishing—day after day—as long as the bite lasts. However, there are consequences. Life gets in the way. Like smartphones going off with text messages wondering if we’re fishing again? This new yellowtail fish taco recipe…

It’s late August and fishermen along the SoCal coast are bringing home yellowtail. But, sometimes the joy of coming home with a big old yellowtail is dampened by the huge mess created in the kitchen by sloppy filleting. And then, there’s always, what to do with the different parts of the fish. Here, you’ll learn how to fillet a yellowtail–neatly–and a few cooking possibilities for the different parts of the yellowtail. This video break down an entire yellowtail. It starts with the tail sections, moving to the belly meat, the upper loins,  and finally the head and collars. It’s a lot…

When it comes to homemade tuna rolls, fishermen have the edge. Why? Because we can get our hands on the freshest tuna around! And with the help of this recipe video, learning how to make and roll these homemade tuna rolls are a cinch. By the way, water temperatures along our coast have broken the 100 year record. La Jolla’s Scripts Pier is registering 78F! Looks like we’re heading for a third stellar tuna season! Get ready, catch your tuna, and make this recipe!! Homemade Tuna Rolls Makes 15-20 tuna rolls Ingredients For The Tuna Rolls 1 ½ Pounds, small…

Summer is the time for fresh caught tuna and garden heirloom tomatoes. When combined, you can create and enjoy this recipe for fresh caught tuna tartare stuffed inside heirloom tomatoes. This is a match made in heaven and here’s why.  This simple tuna tartare recipe utilizes both the buttery goodness of fresh tuna, and the tart sweetness heirloom tomatoes. Now, the tomatoes take on two roles here. First, this recipe uses the fresh tomato juices locked within the heirloom tomato, then the hollowed out tomato acts like a support vessel for the tuna tartare. Wow! Now all you need is…

When it comes to creating a quick summertime meal, I say make a Caribbean tuna salad sandwich. Why? First off, this is a great way to use some of that home canned tuna you have. Then, these sandwiches are packed with yummy Caribbean flavors. And, they’re easy to make without using your stove, oven or grill. Not cooking, is a big bonus while making this summertime Caribbean tuna salad sandwich. Especially on these hot, dog-days of summer we’re currently experiencing here in SoCal. First you will need some good canned tuna. That’s usually not a problem for us fishermen. You…

Summer just started, but spawning halibut are still being caught off So Cal. Since there’s plenty of halibut still around, I went all-out on this recipe. I call it the Halibut Alfredo Fettuccine recipe. It may sound like a mouth full, but it’s a yummy mouth full too… This recipe elevates the halibut by cooking it in a rich homemade Alfredo sauce, then tossing it onto perfectly cooked fettuccine. Sounds great, but is it a complicated recipe? No. As usual, it uses ordinary ingredients and spices–plus your fresh catch halibut. It all comes together easily in your kitchen. Catching halibut…

This time of year is always fun if you’re hunting halibut. Halibut love the big tidal swings and they love those spring-time grunions. Once you find a productive hole, it’s time to load up and then fill up the freezer. And, that’s why this fried halibut recipe is so timely. It takes your fresh caught halibut and then transforms it into a tasty crispy BBQ halibut sandwich. Here is what’s so special about this sandwich. First, the fried halibut batter is made with a combination of flour and then corn starch. That ensures the crust gets very crunchy and stays…

I made Dave promise to include me next time he was canning tuna at home. Who’s Dave? He’s the tuna King canner, plus he’s one of my oldest fishing buddies. Plus he’s making quite a name for himself catching cows. Tuna cows that is, the over 200-pound kind. Dave goes on long range tuna trips twice a year and always comes home with the goods. And, when it comes to canning tuna a home, Dave has got it down to a science. Actually, he has a degree in Food Science. Funny how things work out… So just a week after coming…

Last Sunday, while listening to “Let’s Talk Hook Up,” my favorite fishing talk show on the radio, I was daydreaming about two things. Catching tuna and eating a bacon lettuce and tomato sandwich. Then it hit me, what would a tuna bacon lettuce and tomato sandwich taste like? Then one second later, one word came out of my mouth, “awesome!” I’ve been a big fan of fish sandwiches all my life. But then again, I just love sandwiches. And BLT’s are on the top of my list. The tang of the tomatoes lathered with mayo, while combining with the crunch…

I really enjoy fish soup when the nights are cold. And, since this is late March, time is running out… That’s why I made this Greek Egg Lemon Fish Soup. It’s very satisfying to make a homemade fish soup with a fish you caught. It’ll keep you warm till bedtime. Last weekend I was busy giving seminars on safe fresh fish handling, in San Diego at the Fred Hall Show. At the end of the show, the Sporting Chef, Scott Leysath (sportingchef.com) sent me home with some fresh swordfish. I knew I wanted just one last fish soup before the…

There are multiple ways to create ceviches. Plus, they don’t just come from Mexico and Latin America. Last weekend at the SoCal Long Beach Fred Hall show, in between seminars, I learned about a Polynesian ceviche that sounded too good not to try. It’s a New Zealand ceviche with French Polynesian and Fujian roots. That part of the world calls their ceviche, Kokoda. It starts with raw fish, fresh veggies, lime juice and then ends with coconut milk. These unlikely ingredients all come together while creating this refreshing tropical dish. In between my “safe handling of raw fish” presentations, I had…

I grew up in So Cal eating at all the fast food joints. Like Jack In The Box, Mc Donalds and Taco Bell. But recently, the Del Taco fish taco has become one of my favorite grab-and-go fish tacos. Sure, it’s suppose to be a knock off of a Baja fish taco, with the white sauce, cabbage and beer battered fish. And while it comes pretty close, I’ve decided to copy that basic recipe and spice things up just a bit just because I’m a fisherman and I can cook. The first thing I did to the Del Taco fish…

So finally, our winter time temperatures have dropped and I say it’s time for fish soup. How about a halibut chowder? Why chowder? It’s a classic American fish soup that’s perfect on a cold winter night. And, it can be made from your fresh catch, such as halibut. My new recipe is filled with traditional ingredients and then presented in an easy-to-make fashion for us fishermen. Starting with crispy bacon, heavy cream, fresh dill and then, homemade croutons! And here’s my favorite part, I use my favorite white wine along with my homemade fish stock. Yum! Will any fresh fish…

When you love Mexican food as much as I do, you learn to cook and honor traditional Mexican techniques and flavors. My new recipe illustrates, not only how to beer batter fish, but wrap the fish around pure Mexican hand-crafted yumminess. Like homemade tostada shells and, Pico De Gallo made with honey and chipotle. And, how about homemade black refried beans cooked in beer. Does that sound Mexican enough? You bet. But what about the fish? This recipe uses fresh caught SoCal coastal halibut, and here’s where it came from. Once again, the halibut came from my good buddy Tony…

If it’s a fish stew you’re after, you’re going to love this one. Here’s my rendition of how to make a homemade cioppino with your fresh catch of rockfish or sculpin.  And here’s the thing, the seafood broth that results from this recipe is full of ocean flavors that burst in your mouth. My recipe includes fresh caught rockfish and squid. And then, just like the original version, the tomatoes, fennel, bell peppers and onions all join hands to create this perfect Italian dish. Why rockfish and squid? And, is that the only combination of seafood one can use? Of course…

Just last week I was invited to talk about fish cooking at the San Diego Angler’s club. Its members were interested in healthy fish dishes. Since the tuna fishing is still off the charts along our SoCal coastline, everyone was interested in tuna recipes. That meeting inspired me to create a healthy tuna sandwich from fresh tuna. This sandwich can be easily made at home, especially with surplus frozen tuna. First, let me say, this recipe doesn’t include mayonnaise, but rather, olive oil and avocado. Secondly, this recipe teaches you how to take your frozen tuna and “flash boil” it. This…

Pan Roasted Yellowtail Pan roasted yellowtail is always a good idea, especially if you’ve got a fat yellowtail fillet. My buddy, Brian, caught yellowtail off the Whistler Buoy, a few days ago. As soon as Brian gave me a couple of fat fillets I knew I could cook them–without cutting them smaller–by pan roasting them. The process of pan roasting is simple. So, first you fry the yellowtail in a cast-iron skillet, giving it a nice color on both sides. Then you finish cooking the yellowtail in the oven, skillet and all, for additional 10-15 minutes. This technique ensures an…

Pantry Items For Fish Cooking “Have you wondered:” what does it take to become a good fish cook? Now, after years of catching and cooking fish, I say start with your pantry. So, that’s why I’ve written this article and created this video. To not only explain what kind of pantry items for fish cooking you need, but also, how to use them. And, it’s only the first part of a series of articles that will ultimately help you become a good fish cook. In the end, you should be able to open up your pantry and say, “I can cook up such…

Got frozen tuna and a party to attend? How about a tuna poke appetizer? It certainly seems like mainland America is falling in love with this new tuna appetizer, Hawaiian poke. And especially in California, where, the most creative versions of poke are showing up. Here, the growth of Hawaiian poke restaurants has nearly doubled in just the past 2 years. And, for us fishermen, we have access to some of the freshest tuna around. So, I say, let’s make a tuna appetizer, with Mexican flavors, tuna poke and fried tortillas chips. First off, it goes without saying, poke is…

What is a Crudo Ceviche Tostada? In this type of yellowtail ceviche, the fish isn’t allowed to soak in citrus juice for any length of time. It’s also one answer to the dilemma that faces most fishermen. What to do with our frozen fish? Good vacuum-packed fish can last  4-6 months. Furthermore, since crudo ceviche is truly a raw fish dish, it’s always a good idea to pre-freeze your fish as a precaution against parasites. For how long? Seven days of freezing fish ensures parasites don’t get passed along. This practice is a necessity especially for yellowtail, the fish I’m using…

I love to eat smoked fish, especially smoked bonito. As a Southern California kid, my summers were spent at the Long Beach pier where I fished all day. When the bonito came breezing through, all hell would break loose. If I got really lucky, I’d come home with a few. If I failed, we’d make a family trip to the San Pedro Fish Market at three in the morning looking for fresh fish, especially bonito. The Greeks love their palamida, or their smoked bonito. I grew up eating it a thousand different ways, really! This video not only goes through the basics…

“Rockfish fishing is pure fishing fun,” says Yanni of Fisherman’s Belly. “That’s because once you find an active hole, you’re pulling in lots of fish. It can be non-stop action the whole day. My fishing buddy Gabe and I finally have figured it out. Now we usually come home with our bags filled with the intended targets, California rockfish. Rockfish are one of the most tasty fish families there are. Here’s the best thing about them, they’re versatile when it comes to cooking. That’s why this week’s menu includes Vermilion Rockfish Fish Cakes, garnished with Fried Pickles. Our preparation is always the…

California’s southern coastline is carrying a lot of skipjack. Their schools are ranging between several hundreds up to a couple of thousand. Our local seiners are in hot pursuit. Here’s the reality: Skipjack have a bad reputation. Besides the strong flavors, the meat itself, if not properly taken care of from the moment the fish is caught, goes to mush. Then it’s trash time. But if properly bled, and put on ice from the get-go, skipjack makes a mighty tasty poke, espcially the small ones. Their flavors are more mild and their meat is not nearly as deep red. But…