If you read my last recipe, you know I did the crab opener up north from the kayak. Was it a success? Yes. Are the recipes ready? Not even close. Crab deserves the extra attention, as do the stories going alongside of the catch itself. So instead of rushing, I’ll take a week or two to assemble the goods and report back. So, what now? I’d say there’s nothing wrong with an “old faithful” recipe, but this time with a sweet, acidic, and unique twist – passionfruit. I can’t imagine a much better vehicle to carry those flavor profiles than a crunchy yellowtail taco.
Though more prevalent in the summer, yellowtail bite year ‘round and I am never surprised about when, where, and how these fish come to gaff. It doesn’t matter what season it is; there’s always a way. Inshore or offshore, be prepared because when these jacks swim through, you don’t want to miss your chance. Bait or iron… they’ll bite.
Yellowtail is an extremely versatile fish, and it’s hard to go wrong if it’s fresh and stored properly. A lot of people prefer raw or seared preparations, but a crunchy fish taco can definitely stand up on its own. For those that say they simply don’t like the cooked
yellowtail (i.e., in a taco) because it’s too strong and overpowering, that’s most likely because it wasn’t stored properly and is “fishy” to both the nose and palate. Yellowtail turns a lot faster than a lot of fish due to its fat and oil content, so it’s critical that you change the paper towels that the fish is wrapped in (daily) until it’s eaten. As long as you follow that rule, you’ll be in good shape, and this taco recipe should turn out great.
Next Recipe: Flat Top Salmon Burger with Lemon-Dill Crema
-Trout
