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« The Pint House in Yuma | Main | Revisits: The High Dive, Kayaba, and Island Style Cafe »

Sunday, 17 August 2014

Comments

kat

what a great experiment!

Kirk

It was fun Kat!

Jason

Nice! Similar to salmon as well, farmed is always fattier and milder while the wild stuff is denser with more "salmon" flavor. Given I'm used to the farmed stuff, eating the wild stuff is an interesting comparison to how a fish is supposed to taste.

Soo H.

Wow! The yellowtail looks really delicious. I gotta try out your recipe! I usually use salt, pepper, and rosemary.

Barry

Definitely not a yellowtail I have seen before. Though somewhat similar in appearance the wild one looks like Dorado which must be cooked with care or will be very dry.

Kirk

Hi Jason - I kinda figured it would work out that way, but it's nice to have a side-by-side.

Hi Soo - It's really easy to cook...and overcook. I went with a basic, simple, seasoning to better compare the two.

Hi Barry - You mean Mahi Mahi right? ;o)

Ed (from Yuma)

Very interesting post.

Kirk

Thanks Ed!

nhbilly

Looks like good eating.
I wonder what these farmed fishes are fed. I do love fatty fishes but the good and bad is stored in the fat.

Kirk

Hi Billy - I think this link has a lot of info regarding the farmed yellowtail:

http://www.prweb.com/releases/2014/03/prweb11644023.htm

nhbilly

Not bad.

Barry

Kirk I did actually mean Dorado since it was farmed in Baja. I have brought many home from Cabo. Mahi Mahi comes from Hawaii. It just depends what neighborhood they're from. ;-)

Kirk

Ok Billy.....

Hi Barry - Same fish though, right? Having worked with a lot of Mahi in one of my former lives, it's imperative that you get it as fresh as possible. I've found a sort of sour flavor takes over the fish rather quickly....hence all the "caper-butter" prep.

caninecologne

Both fillets look pretty good to me!

Kirk

Hi CC - Thanks! The textures and flavors were completely diffrerent though.

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