On one of my trips to Catalina Offshore, I noticed two different trays of what was called "Yellowtail", which really didn't resemble Japanese Amberjack or Greater Amberjack (Kanpachi) which I'm familiar with. In fact, the two fish, which I was told are of the same species, did not even look related at all. One tray was the "wild", which was/is running at the time, the other was farmed in from Baja.
I mentioned this to Tommy, which also made it clear what kind of Amberjack this was when he told me the Japanese name....Hiramasa. Since there was a large price difference between the two, I asked him what the real difference was? His response? "You should get some of each and compare...." Which is what I did.
They were nice enough to wrap each piece separately for me.......even telling me which was farmed and which wild.
So, tell me....do these look like the same species?
The farmed sample, on the top, felt like it had more fat, the wild version seemed a bit more firm, but the only way was to actually cook the two the exact same way.
So, simply seasoned, salt, pepper, oregano, smoked paprika, granulated garlic......
Then sauteed in the same pan.....
The difference was quite striking, as you could predict, the farmed fish, being much more fatty, was more delicate, it started flaking off. The flavor was really mild, though it was quite moist....this means, as a cook, you have bit more leeway. This was more of a fish for folks who don't like the flavor of fish....if you know what I mean. In other words, it will take on the flavor of how you season. It's not very flavorful.
As I figured, the wild version was much more dense. You need to be on top of it because it will dry out. The flavor is a much more pronounced "white fish". With mild brine tones, you know you're eating fish.
What is interesting right now is; wild Yellowtail Amberjack goes for half the price of the farmed version! Of course, the season only lasts about three months. As it stands, if I'm cooking, I'll probably go with the wild.......though I'd probably enjoy a good, moist, fresh, sahimi grade Hiramasa at the sushi bar.
This was actually a nice little "project", Tommy comes through with the best suggestions as usual.
what a great experiment!
Posted by: kat | Monday, 18 August 2014 at 12:53 AM
It was fun Kat!
Posted by: Kirk | Monday, 18 August 2014 at 06:55 AM
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.
Posted by: Jason | Monday, 18 August 2014 at 08:56 AM
Wow! The yellowtail looks really delicious. I gotta try out your recipe! I usually use salt, pepper, and rosemary.
Posted by: Soo H. | Monday, 18 August 2014 at 09:20 AM
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.
Posted by: Barry | Monday, 18 August 2014 at 10:14 AM
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)
Posted by: Kirk | Monday, 18 August 2014 at 10:43 AM
Very interesting post.
Posted by: Ed (from Yuma) | Monday, 18 August 2014 at 10:45 AM
Thanks Ed!
Posted by: Kirk | Monday, 18 August 2014 at 12:22 PM
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.
Posted by: nhbilly | Monday, 18 August 2014 at 01:28 PM
Hi Billy - I think this link has a lot of info regarding the farmed yellowtail:
http://www.prweb.com/releases/2014/03/prweb11644023.htm
Posted by: Kirk | Monday, 18 August 2014 at 01:34 PM
Not bad.
Posted by: nhbilly | Monday, 18 August 2014 at 02:45 PM
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. ;-)
Posted by: Barry | Monday, 18 August 2014 at 04:43 PM
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.
Posted by: Kirk | Monday, 18 August 2014 at 06:03 PM
Both fillets look pretty good to me!
Posted by: caninecologne | Monday, 18 August 2014 at 07:12 PM
Hi CC - Thanks! The textures and flavors were completely diffrerent though.
Posted by: Kirk | Tuesday, 19 August 2014 at 06:51 AM