Yellowfin Hawaii

A beautiful glisten of dark black skin contrasts paper white flesh at French tableside service. It is an awesome fillet fish with a crispy edible skin. Black Bass is an American Sustainability Success Story.

Yellowtail, as it has generally come to be accepted now, refers to a type of sturdy ocean fish in the jack family, or Carangidae. Jacks, including amberjack and pompano, can be strong-tasting, but yellowtail jack tends to be more delicate. In Japanese, its hamachi, a favorite of the sushi bar. Most hamachi or yellowtail is farm-raised in Japan and imported, usually frozen, in fillet form. The Japanese variety called hamachi has light golden flesh and may display a dark streak along the edge of a fillet, a characteristic of the two-toned musculature of fish that cruise the open seas. The area around the pectoral fins is considered the tastiest part and is often set-aside for special customers. Some sushi bars grill the skeleton and the bits of meat left on it and serve it as an appetizer or snack. Because there is a kind of tuna called yellowfin, some chefs seem to think that hamachi or yellowtail is also a tuna.

The shell is solid and rotund, sculptured with numerous strong rounded radial ribs, overridden by crisp weak lamellae. Coloration is whitish, tinged at the posterior end with pale purplish-brown, and internally whitish, stained posteriorly with dark purplish-violet.